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Chicken Parmesan with Spaghetti A plated serving of chicken parmesan over spaghetti, topped with marinara sauce, melted mozzarella, and a sprinkle of chopped parsley.

Chicken Parmesan with Spaghetti

Golden, crispy Chicken Parmesan with Spaghetti with bubbling mozzarella and homemade tomato sauce, served over perfectly coated spaghetti for a comforting Italian feast.
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Course: Dinner
Cuisine: Italian
Keyword: Chicken Parmesan, comfort food, Italian dinner, spaghetti
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 680kcal
Cost: $15

Ingredients

  • ¼ cup olive oil for sautéing garlic
  • 8 cloves garlic thinly sliced (adds aroma to sauce)
  • 2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand (for homemade sauce)
  • 2 teaspoons granulated sugar balances tomato acidity
  • 1 teaspoon dried oregano for Italian flavor
  • 1 teaspoon onion powder enhances savory taste
  • ½ teaspoon kosher salt for seasoning sauce
  • ¼ teaspoon freshly ground black pepper for mild heat
  • Pinch of red pepper flakes optional, for subtle kick
  • ½ cup all-purpose flour for dredging chicken
  • 2 large eggs beaten (for coating chicken)
  • 2 cups breadcrumbs ½ panko, ½ regular for texture
  • ½ cup freshly grated Parmesan cheese adds umami to crust
  • ¼ cup finely chopped fresh parsley or 1 teaspoon dried, for herby flavor
  • 1 teaspoon dried oregano for breading mix
  • ½ teaspoon dried basil for Italian seasoning
  • ½ teaspoon onion powder for breading mix
  • ½ teaspoon garlic powder for breading mix
  • 2 large chicken breasts halved horizontally into 4 cutlets (for even cooking)
  • 2 teaspoons kosher salt divided (for seasoning chicken)
  • ½ teaspoon freshly ground black pepper for seasoning chicken
  • ¼ cup vegetable oil for frying
  • ¼ cup salted butter for frying, adds richness
  • 8 1-ounce slices low-moisture mozzarella cheese (packaged or deli sliced; avoid fresh mozzarella)
  • Chopped fresh basil for garnish
  • 12 ounces spaghetti for serving

Instructions

  • Heat the olive oil in a large pot over medium-high heat. Add the sliced garlic and cook for 2–3 minutes until golden and fragrant.
  • Add the crushed tomatoes, sugar, oregano, onion powder, salt, pepper, and red pepper flakes. Bring to a boil, then reduce to medium-low and simmer for 20 minutes, stirring occasionally until slightly thickened.
  • Remove the sauce from heat and carefully puree with a blender until smooth. Return to the pot.
  • Preheat the oven to 450°F. Arrange three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs, Parmesan, parsley, oregano, basil, onion powder, and garlic powder. Set a wire rack on a baking sheet.
  • Place each chicken cutlet between plastic wrap and pound to an even thickness of ¼–½ inch. Season both sides with 1 teaspoon salt and ½ teaspoon pepper.
  • Dredge each cutlet in flour, shaking off excess. Dip into eggs, then coat evenly with the breadcrumb mixture. Repeat for all pieces.
    Raw chicken breasts coated in egg wash, with bowls of flour and seasoned breadcrumbs nearby for breading.
  • Heat the vegetable oil and butter in a large skillet over medium-high heat. Cook the breaded chicken 2–3 minutes per side until golden brown, adjusting heat if necessary. Transfer to the wire rack and sprinkle with remaining salt.
    Breaded chicken breasts frying in a skillet with bubbling oil, forming a golden crust.
  • Top each chicken cutlet with ½ cup tomato sauce and 2 slices mozzarella. Sprinkle additional Parmesan on top. Bake in the preheated oven for 10–12 minutes until cheese is melted and lightly browned.
    Fried chicken breasts placed on a wire rack over a baking sheet, topped with marinara sauce and slices of mozzarella cheese.
  • Meanwhile, cook spaghetti in salted boiling water according to package directions. Reserve 1 cup pasta water before draining.
  • Combine 2 cups of the tomato sauce with the drained spaghetti, adding ½ cup reserved pasta water. Toss to coat evenly, adding more pasta water if needed.
    A pot of tomato sauce with herbs and seasonings added on top, ready to be stirred for a homemade marinara sauce.
  • Place the baked chicken on top of the spaghetti and garnish with fresh basil and extra Parmesan. Serve immediately.
    Cooked chicken parmesan on a baking sheet with melted mozzarella cheese over tomato sauce, ready for baking or serving.

Notes

This classic Italian dish warms the heart and satisfies the soul. The chicken stays perfectly crisp, the sauce rich and flavorful, and the melted mozzarella adds the perfect indulgent touch.

Nutrition

Serving: 1Serving | Calories: 680kcal (34%) | Carbohydrates: 55g (18%) | Protein: 45g (90%) | Fat: 32g (49%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 160mg (53%) | Sodium: 950mg (41%) | Potassium: 950mg (27%) | Fiber: 6g (25%) | Sugar: 10g (11%) | Vitamin A: 15IU | Vitamin C: 20mg (24%) | Calcium: 320mg (32%) | Iron: 4mg (22%)
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