Chicken Parmesan over Spaghetti (Printable View)

Crispy chicken topped with marinara and melted cheese, served over tender spaghetti with olive oil and herbs.

# Ingredient List:

→ 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

# How to Make It:

01 - Preheat oven to 400°F. 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: place flour in the first, whisk eggs and milk in the second, and combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in the third.
04 - Dredge each chicken breast in flour, shake off excess, dip into egg mixture, then coat thoroughly with breadcrumb mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts 3 to 4 minutes per side until golden brown. Transfer to prepared baking sheet.
06 - Spoon 2 to 3 tablespoons marinara sauce over each piece of chicken, then evenly top with shredded mozzarella cheese.
07 - Bake in preheated oven for 15 to 18 minutes, until cheese is melted and bubbly and chicken reaches an internal temperature of 165°F.
08 - Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, then toss with olive oil and remaining marinara sauce.
09 - Serve spaghetti topped with a chicken breast. Garnish with fresh basil if desired.

# Expert Suggestions:

01 -
  • The chicken stays unbelievably crispy under all that melted cheese, something I didn't think was possible until I tried this method.
  • It's impressive enough for guests but forgiving enough that even a slightly overcooked breast still tastes amazing.
  • Leftovers reheat beautifully, and honestly, cold Chicken Parm straight from the fridge at midnight hits differently.
02 -
  • Don't crowd the skillet when frying or the chicken steams instead of crisps, I learned this the soggy way.
  • Let the fried chicken rest on a wire rack for a minute before adding sauce, it keeps the bottom from getting mushy.
  • If your marinara is too thick, thin it with a splash of pasta water so it coats the spaghetti instead of sitting on top in clumps.
03 -
  • Use a meat thermometer to check for 165°F, guessing leads to dry chicken or undercooked centers, neither of which you want.
  • Grate your own Parmesan instead of using the pre-grated stuff, it melts better and tastes sharper.
  • If the breadcrumbs aren't sticking, press them on with your palms like you're giving the chicken a little hug, it sounds silly but it works.

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