Chicken Parmesan Spaghetti Marinara

I burnt the first batch of chicken trying to rush through dinner on a weeknight. The smoke alarm went off, my cat bolted under the couch, and I stood there with tongs in hand thinking maybe takeout wasn't such a bad idea. But I tried again the next evening, slower this time, and the smell of garlic and tomatoes simmering made the whole apartment feel like someone's nonna lived there.

My brother visited the weekend after I figured this recipe out, and he ate two servings without saying a word until his plate was empty. Then he just looked up and asked if there was more. That's when I knew I'd finally nailed it.

Ingredients

• Boneless skinless chicken breasts: Pound them thin so they cook evenly and don't dry out, I learned that the hard way.
• Panko breadcrumbs: They give you that shatteringly crisp coating that regular breadcrumbs just can't match.
• Parmesan cheese: Use the real stuff, not the powdery kind, it makes the crust taste deeper and saltier in the best way.
• Crushed tomatoes: A good canned brand is your friend here, San Marzano if you can find it.
• Mozzarella cheese: Fresh or low moisture both work, but low moisture melts cleaner and doesn't make things watery.
• Spaghetti: Any long pasta works, but spaghetti twirls perfectly and soaks up the sauce.
• Olive oil: You need enough to shallow fry, don't skimp or the chicken won't crisp up right.
• Garlic: Fresh minced garlic in the sauce is non negotiable, it blooms in the oil and makes everything smell like home.

Instructions

Make the marinara:

Heat olive oil in a saucepan over medium heat, toss in the garlic and let it sizzle for about thirty seconds until your kitchen smells incredible. Pour in the crushed tomatoes, add oregano, basil, sugar, salt, and pepper, then let it bubble gently for twenty minutes while you prep everything else.

Prep the chicken:

Lay each chicken breast between plastic wrap and pound it out to about half an inch thick with a meat mallet or a rolling pin. Season both sides with salt and pepper so every bite has flavor.

Set up your breading station:

Grab three shallow bowls and fill one with flour, one with beaten eggs mixed with milk, and one with panko, Parmesan, Italian herbs, garlic powder, salt, and pepper. Line them up like an assembly line.

Bread the chicken:

Dredge each piece in flour, shake off the extra, dip it in the egg wash, then press it into the breadcrumb mixture until it's completely coated. Don't be shy, really pack it on.

Fry the chicken:

Heat olive oil in a large skillet over medium high heat and fry the chicken for three to four minutes per side until golden and crispy. Move them to a paper towel lined plate to drain.

Top and bake:

Preheat your oven to 200 degrees Celsius, place the fried chicken on a baking sheet, spoon marinara over each piece, then pile on mozzarella and Parmesan. Bake for ten minutes until the cheese is melted and bubbling.

Cook the pasta:

Boil a big pot of salted water and cook the spaghetti until al dente, then drain. Toss it with a little marinara if you want extra saucy noodles.

Plate it up:

Twirl spaghetti onto each plate, ladle some sauce over it, and set a cheesy chicken breast right on top. Scatter fresh basil or parsley over everything if you have it.

Pin this

The first time I made this for a date night at home, we ate it on the couch with a bottle of cheap red wine and argued about what movie to watch. The movie was forgettable, but I still think about that crispy chicken and how the cheese stretched when we cut into it.

Making It Lighter

If you want to skip the frying, bread the chicken the same way and bake it at 220 degrees Celsius for about twenty minutes, flipping halfway through. It won't be quite as crispy, but it's still really good and way less messy.

Pairing and Serving

I like to serve this with a simple green salad dressed in lemon and olive oil to cut through all that richness. A glass of Chianti or Pinot Grigio feels right, but honestly a cold beer works too if that's more your speed.

Variations and Swaps

You can turn this into eggplant Parmesan by swapping the chicken for thick slices of eggplant, salted and drained first to get rid of bitterness. Use gluten free breadcrumbs and flour if you need to, the method stays exactly the same.

• Try mixing fresh herbs like thyme or rosemary into the breadcrumb coating for a different flavor.
• Add a pinch of red pepper flakes to the marinara if you like a little heat.
• Leftovers make incredible sandwiches the next day on a toasted roll.

Pin this

This dish has become my go to whenever I want to feel like I really cooked something special without losing my mind in the kitchen. It's comfort, it's crispy, and it always gets people coming back for seconds.

Recipe Questions & Answers

→ How do I get the chicken crispy?

Coat the chicken evenly in flour, egg wash, and seasoned panko breadcrumbs, then fry in hot olive oil until golden on both sides before baking.

→ Can I make the marinara sauce ahead?

Yes, the marinara can be prepared in advance and gently reheated to enhance the flavors before assembling the dish.

→ What type of cheese works best for topping?

Shredded mozzarella and grated Parmesan add meltiness and sharpness, creating a rich, bubbly crust after baking.

→ How to ensure spaghetti is perfectly cooked?

Boil spaghetti in salted water until just al dente, then drain promptly to avoid overcooking and maintain firm texture.

→ Are there lighter cooking options?

Instead of frying, bake breaded chicken at 220°C (425°F) for 20 minutes for a less oily finish without sacrificing crispness.