Chicken Parmesan Spaghetti Marinara (Print Version)
Breaded chicken with marinara sauce and melted mozzarella, served on a bed of spaghetti for a warm, classic meal.
# What You Need:
→ Chicken Parmesan
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons whole 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 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 cup olive oil (for frying)
12 - 1 1/4 cups shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese (for topping)
→ Marinara Sauce
14 - 2 tablespoons olive oil
15 - 3 cloves garlic, minced
16 - 1 small onion, finely chopped
17 - 28 ounces (800 g) canned crushed tomatoes
18 - 1 teaspoon dried basil
19 - 1 teaspoon dried oregano
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper
22 - 1/2 teaspoon sugar
23 - 1 tablespoon fresh parsley, chopped (optional)
→ Spaghetti
24 - 14 ounces (400 g) dry spaghetti
25 - Salt, for pasta water
# How to Prepare:
01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic and chopped onion until softened, about 3 minutes. Add crushed tomatoes, dried basil, oregano, salt, black pepper, and sugar. Simmer uncovered for 15 to 20 minutes, stirring occasionally. Stir in fresh parsley if using and keep warm.
03 - Using a meat mallet, gently flatten chicken breasts to an even thickness between 0.6 and 0.8 inches. Season both sides with salt and black pepper.
04 - Set up three shallow dishes: place flour in the first, whisk together eggs and milk in the second, and combine Italian-style breadcrumbs, 1/2 cup grated Parmesan, garlic powder, and dried oregano in the third.
05 - Coat each chicken breast first in flour, then dip into the egg mixture, and thoroughly cover with breadcrumb mixture.
06 - Heat 1/4 cup olive oil in a large skillet over medium-high heat. Fry chicken breasts for 3 to 4 minutes per side until golden brown but not fully cooked. Transfer to paper towels to drain excess oil.
07 - Place fried chicken breasts onto the prepared baking sheet. Spoon marinara sauce generously over each piece. Sprinkle shredded mozzarella and additional grated Parmesan cheese on top.
08 - Bake in preheated oven for 15 to 18 minutes, or until chicken reaches an internal temperature of 165°F and cheese is melted and bubbly.
09 - Meanwhile, cook spaghetti in salted boiling water according to package instructions until al dente. Drain well.
10 - Plate spaghetti, top with additional marinara sauce, then place one chicken breast over the spaghetti. Garnish with fresh basil or parsley if desired.
# Expert Advice:
01 -
- The chicken stays juicy inside while the crust crackles when your fork cuts through, and nobody can explain why homemade tastes so different from the restaurant version.
- Marinara sauce simmers while you work, filling your kitchen with the smell of real cooking, and you can make it while everything else comes together.
- It feeds four people generously, and the leftovers, if there are any, reheat beautifully the next day.
02 -
- Pound your chicken to an even thickness or the thin edges will overcook before the thicker center is done.
- Don't skip draining the fried chicken on paper towels; excess oil makes everything taste heavy instead of crispy.
- Use low-moisture mozzarella because part-skim varieties release water that pools under the cheese instead of creating that perfect melted layer.
03 -
- If you want a lighter version without frying, bake your breaded chicken at 200°C for 20 minutes before topping with sauce and cheese, and you'll save fat without losing much flavor.
- Keep your oven temperature at exactly 200°C so the cheese melts evenly without browning too much or staying tacky; use an oven thermometer if yours runs hot or cold.