Chicken Parmesan with Spaghetti (Printer-friendly)

Crispy breaded chicken topped with marinara and cheeses served over spaghetti in Italian style.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Breading

04 - 1 cup all-purpose flour (120 g)
05 - 2 large eggs
06 - 2 tablespoons milk
07 - 1 1/2 cups Italian-style breadcrumbs (150 g)
08 - 1/2 cup grated Parmesan cheese (50 g)

→ Frying

09 - 1/2 cup olive oil (120 ml), or as needed

→ Topping

10 - 2 cups marinara sauce (480 ml)
11 - 1 1/2 cups shredded mozzarella cheese (150 g)
12 - 1/4 cup grated Parmesan cheese (25 g)
13 - 2 tablespoons chopped fresh basil, optional

→ Pasta

14 - 12 ounces (340 g) spaghetti

# How to Make It:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - Place chicken breasts between two sheets of plastic wrap and pound to approximately 1/2-inch thickness using a meat mallet.
03 - Season both sides of the chicken breasts evenly with salt and freshly ground black pepper.
04 - Arrange three shallow bowls: one with flour, the second with whisked eggs and milk, and the third with a mixture of Italian-style breadcrumbs and 1/2 cup Parmesan cheese.
05 - Dredge each chicken breast in flour shaking off excess, dip into egg mixture, then coat thoroughly with breadcrumb and Parmesan mixture.
06 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts in batches for 3 to 4 minutes per side until golden and crisp. Transfer to a paper towel-lined plate to drain.
07 - Cook spaghetti according to package instructions until al dente. Drain and set aside.
08 - Place fried chicken breasts on the prepared baking sheet. Spoon marinara sauce over each piece and evenly distribute mozzarella and additional Parmesan cheese on top.
09 - Bake in the preheated oven for 15 minutes or until cheese is melted, bubbly, and chicken reaches an internal temperature of 165°F (74°C).
10 - Serve chicken breasts atop spaghetti, garnished with chopped fresh basil if desired.

# Expert Tips:

01 -
  • The chicken stays impossibly tender inside while the outside shatters like golden armor under your fork.
  • It's one of those meals that looks restaurant-worthy but comes together faster than you'd expect, making weeknight dinners feel special.
  • Leftovers reheat beautifully, and cold chicken parm over spaghetti makes an unexpectedly good next-day lunch.
02 -
  • The chicken will keep cooking from carryover heat even after you pull it from the oven, so don't panic if it's not quite 165°F when you check; let it rest for a minute and check again.
  • If your oil isn't hot enough before frying, the breading absorbs grease instead of crisping; wait for that immediate sizzle or start over with fresh, hotter oil.
  • Overloading the pan with chicken cools the oil too quickly and traps steam, making the breading steam rather than fry, so give each piece room to breathe.
03 -
  • Use a meat thermometer instead of guessing doneness; it removes all doubt and prevents the dry chicken that can derail an otherwise perfect dish.
  • If you're nervous about the frying step, you can bake the breaded chicken at 400°F for 15 minutes, then top with sauce and cheese and finish baking for 10 more minutes, though the crust won't be quite as crispy.

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