Chicken Parmesan Spaghetti Marinara (Printable Version)

Crispy chicken breasts with marinara and cheese on spaghetti, blending savory Italian-American flavors.

# What You'll Need:

→ Chicken Parmesan

01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 1/2 cups Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried oregano
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 cup olive oil for frying
12 - 1 1/2 cups marinara sauce
13 - 1 1/2 cups shredded mozzarella cheese
14 - 1/4 cup chopped fresh basil (optional)

→ Spaghetti Marinara

15 - 12 ounces spaghetti
16 - 1 1/2 cups marinara sauce
17 - 1 tablespoon olive oil
18 - Salt to taste

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of 1/2 inch.
03 - Arrange three shallow dishes: flour in the first, whisked eggs with milk in the second, and a mixture of breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in the third.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken for 3 to 4 minutes per side until golden brown. Transfer to the prepared baking sheet.
06 - Spoon 2 to 3 tablespoons marinara sauce over each chicken breast, then top evenly with shredded mozzarella cheese.
07 - Bake in the oven for 15 to 18 minutes until cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F.
08 - Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente. Drain and toss with olive oil and 1 1/2 cups marinara sauce.
09 - Divide spaghetti among plates, place a chicken breast on top, and garnish with fresh basil if desired.

# Expert Tips:

01 -
  • The chicken stays juicy inside while the coating gets shatteringly crisp, no soggy breading here.
  • It looks impressive enough for company but uses ingredients you probably already have on hand.
  • Leftovers reheat beautifully and make the best sandwiches the next day.
02 -
  • Don't skip pounding the chicken or you'll end up with thick parts that are still raw when the thin parts are overcooked.
  • Let the oil get hot before adding the chicken or the breading will absorb it and turn greasy instead of crisp.
  • Use a meat thermometer to check for 165 degrees, guessing by sight alone is how you end up with dry, rubbery chicken.
03 -
  • Press the breadcrumb mixture firmly onto the chicken and let it rest for five minutes before frying so the coating sets and stays put.
  • Use a mix of mozzarella and fontina for a creamier, more complex cheese pull.
  • Make extra marinara and freeze it in portions so you always have some ready for a quick weeknight version of this dish.

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