Chicken Parmesan Spaghetti Marinara (Printable)

Crispy chicken breasts with marinara and melted cheese over spaghetti, offering a hearty Italian-American meal.

# What You'll Need:

→ Chicken Parmesan

01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons 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 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 cup olive oil (for frying)
12 - 1 1/2 cups marinara sauce
13 - 1 1/2 cups shredded mozzarella cheese
14 - 1/4 cup chopped fresh basil (optional)

→ Spaghetti Marinara

15 - 12 ounces spaghetti
16 - 1 1/2 cups marinara sauce
17 - 1 tablespoon olive oil
18 - Salt to taste

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness.
03 - Arrange flour in the first shallow dish; whisk eggs with milk in the second; combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in the third.
04 - Dredge each chicken breast in flour, shaking off excess, dip into egg mixture, then coat thoroughly with breadcrumb mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat and fry chicken breasts for 3–4 minutes per side until golden brown. Transfer to the prepared baking sheet.
06 - Spoon 2–3 tablespoons of marinara sauce over each chicken breast and top evenly with shredded mozzarella cheese.
07 - Bake in the preheated oven for 15–18 minutes until cheese is melted and bubbly and chicken reaches 165°F internal temperature.
08 - Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and toss with olive oil and 1 1/2 cups marinara sauce.
09 - Serve spaghetti topped with a chicken breast and garnish with fresh basil if desired.

# Cooking Tips:

01 -
  • The chicken stays juicy inside while the crust gets shatteringly crisp, giving you that perfect contrast in every bite.
  • It feels like a special occasion dinner but comes together with everyday ingredients you probably already have.
  • Leftovers reheat beautifully and sometimes taste even better the next day when the flavors meld together.
02 -
  • Don't skip pounding the chicken thin, because thick breasts will burn on the outside before they cook through, and no amount of sauce will fix that.
  • Let the breaded chicken rest for five minutes before frying so the coating has time to stick, otherwise it slides right off into the pan.
  • Use a thermometer to check for 165 degrees instead of guessing, because overcooked chicken parmesan is just sad and dry.
03 -
  • Press the breadcrumbs firmly onto the chicken with your palms so they form a thick, even shell that won't fall apart when you flip it.
  • Don't crowd the pan when frying, because the temperature will drop and you'll end up steaming the chicken instead of crisping it.
  • Taste your marinara before you use it and add a pinch of sugar if it's too acidic, which I learned after serving a batch that made everyone pucker.

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