Chicken Parmesan Spaghetti Marinara (Printer-friendly)

Crispy breaded chicken breasts with melted mozzarella and Parmesan over spaghetti tossed in marinara sauce.

# What You'll Need:

→ For the Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 ½ cups Italian-style breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 2 cups shredded mozzarella cheese
12 - ¼ cup grated Parmesan cheese for topping
13 - ½ cup olive oil for frying

→ For the Marinara Sauce

14 - 2 tablespoons olive oil
15 - 1 small onion finely chopped
16 - 3 garlic cloves minced
17 - 1 can 28 oz crushed tomatoes
18 - 1 teaspoon dried basil
19 - ½ teaspoon dried oregano
20 - ½ teaspoon sugar
21 - Salt and pepper to taste
22 - ¼ cup fresh basil chopped optional

→ For the Spaghetti

23 - 12 oz dried spaghetti
24 - Salt for pasta water

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pound chicken breasts to an even thickness of about ½ inch. Season with salt and pepper.
02 - Prepare three shallow bowls: flour in the first, whisk eggs with milk in the second, and mix breadcrumbs with ½ cup Parmesan, oregano, and garlic powder in the third.
03 - Dredge each chicken breast in flour, shake off excess, dip in egg mixture, then coat thoroughly with breadcrumb mixture.
04 - Heat olive oil in a large skillet over medium heat. Fry chicken breasts 3 to 4 minutes per side until golden brown. Transfer to prepared baking sheet.
05 - Heat olive oil in a saucepan over medium heat. Sauté onion 3 to 4 minutes until soft. Add garlic and cook 1 minute. Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally. Stir in fresh basil if using and adjust seasoning.
06 - Top each chicken breast with marinara sauce, then sprinkle with mozzarella and additional Parmesan. Bake for 15 to 18 minutes until cheese is melted and chicken reaches internal temperature of 165°F.
07 - Cook spaghetti according to package instructions in salted boiling water. Drain and toss with half of the marinara sauce.
08 - Place breaded chicken over a bed of spaghetti marinara. Spoon extra sauce on top and garnish with more Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • That irresistible crunch when you cut through the crispy coating into tender chicken
  • The way melted mozzarella and marinara create the most comforting flavor combination
  • Leftovers somehow taste even better the next day if they last that long
02 -
  • Hot oil splatters so keep a splatter guard handy or just accept that your stove will be a glorious mess
  • Internal temperature of 165°F ensures the chicken is fully cooked without drying out
  • Let the chicken rest on paper towels after frying to avoid soggy breading
03 -
  • Make extra marinara on Sunday and use it throughout the week for other meals
  • Freeze breaded uncooked chicken between wax paper for busy weeknight dinners
  • Broil for the last 2 minutes if you want extra browned cheese bubbling action

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