Chicken Parmesan with Spaghetti (Printable)

Crispy chicken with marinara sauce and melted cheese served over tender spaghetti strands.

# What You Need:

→ Chicken Parmesan

01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1 cup all-purpose flour (4.2 oz)
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1½ cups panko breadcrumbs (3.2 oz)
06 - ½ cup grated Parmesan cheese (1.8 oz)
07 - 1 teaspoon dried Italian herbs
08 - 1 teaspoon garlic powder
09 - ¾ teaspoon salt
10 - ½ teaspoon black pepper
11 - ½ cup olive oil (4 fl oz, for frying)

→ Marinara Sauce

12 - 2 tablespoons olive oil
13 - 3 cloves garlic, minced
14 - 1 (28 oz) can crushed tomatoes
15 - 1 teaspoon dried oregano
16 - ½ teaspoon dried basil
17 - ½ teaspoon sugar
18 - Salt and black pepper, to taste

→ Assembly

19 - 1½ cups shredded mozzarella cheese (6 oz)
20 - ¼ cup grated Parmesan cheese (0.9 oz)
21 - 2 tablespoons chopped fresh basil or parsley (optional)

→ Pasta

22 - 14 oz dried spaghetti
23 - Salt, for pasta water

# How-To Steps:

01 - Heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Incorporate crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally, and adjust seasoning as needed.
02 - Place chicken breasts between two sheets of plastic and pound evenly to a thickness of ½ inch. Season both sides with salt and pepper.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs combined with milk, and one with panko breadcrumbs mixed with Parmesan, Italian herbs, garlic powder, salt, and pepper.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with the breadcrumb mixture.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel–lined plate to drain.
06 - Preheat oven to 400°F. Arrange fried chicken breasts on a baking sheet. Spoon marinara sauce generously over each, then top with shredded mozzarella and additional Parmesan. Bake for 10 minutes until cheese melts and bubbles.
07 - Bring a large pot of salted water to boil. Cook spaghetti according to package instructions until al dente. Drain thoroughly.
08 - Divide spaghetti evenly among plates, ladle with extra marinara sauce, and place a chicken breast on top. Garnish with chopped fresh basil or parsley if desired.

# Helpful Tips:

01 -
  • The chicken stays juicy inside while the crust shatters on your fork—it's the contrast that makes it addictive.
  • Everything comes together in under an hour, so you can actually enjoy cooking it instead of stressing.
  • It tastes like restaurant food but costs a fraction of the price, and honestly, it's better because you made it.
02 -
  • The oil temperature is everything—too cool and the crust absorbs oil like a sponge instead of crisping; too hot and it's burnt outside and raw inside.
  • Don't skip pounding the chicken to even thickness; thick spots stay undercooked while thin parts turn to rubber.
  • The sauce tastes better the longer it simmers, but 20 minutes is enough—more than that and you lose the bright tomato flavor.
03 -
  • Save a cup of pasta water before draining—a splash of it loosens the sauce if it clings too heavily to the noodles.
  • If your cheese topping browns too fast before the chicken finishes cooking, tent it loosely with foil for the last few minutes.

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