Chicken Parmesan Spaghetti Marinara (Printable)

Crispy breaded chicken topped with marinara and cheese served atop spaghetti with fresh herbs.

# What You'll Need:

→ Chicken Parmesan

01 - 4 boneless, skinless chicken breasts (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 (1 fl oz)
13 - 3 cloves garlic, minced
14 - 1 can crushed tomatoes (28 oz)
15 - 1 teaspoon dried oregano
16 - ½ teaspoon dried basil
17 - ½ teaspoon sugar
18 - Salt and 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 Make It:

01 - Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally. Adjust seasoning as needed.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of ½ inch. Season both sides with salt and pepper.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs and milk, and one with a mixture of panko breadcrumbs, grated Parmesan, Italian herbs, garlic powder, salt, and pepper.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with breadcrumb mixture.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts 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. Place fried chicken breasts on a baking sheet. Spoon marinara sauce over each, then top with shredded mozzarella and additional Parmesan. Bake for 10 minutes until cheese is melted and bubbly.
07 - Meanwhile, cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Drain well.
08 - Divide spaghetti among plates, ladle with marinara sauce, and place a chicken breast on top. Garnish with chopped fresh basil or parsley if desired.

# Expert Suggestions:

01 -
  • The crispy crust stays crunchy even under all that melted cheese and sauce.
  • It feels like a restaurant splurge but costs a fraction and tastes better.
  • Everyone at the table gets quiet for the first few bites, which is the highest compliment.
02 -
  • Don't crowd the pan when frying or the chicken will steam instead of crisp, do it in batches if you need to.
  • Let the fried chicken rest on paper towels for a minute before baking so the bottom doesn't get soggy.
  • Taste your marinara before you use it and adjust the salt, sugar, or herbs until it tastes bright and balanced.
03 -
  • Use a thermometer to check that your oil stays around 175 degrees Celsius, too hot and the crust burns before the chicken cooks through.
  • Don't skip pounding the chicken thin, it's the difference between juicy and dry.
  • Make extra marinara and freeze it, it's perfect for quick dinners later.

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