Crispy Chicken Parmesan with Spaghetti

If you’re craving something creamy and comforting, this recipe is for you. It delivers that classic restaurant taste without the high price tag. You can have Crispy Chicken Parmesan on the table in 45 minutes.

It’s the kind of meal that makes everyone happy. You get juicy chicken, crunchy breading, and gooey cheese. This is simple cooking at its very best.

Why You’ll Make This Again

This dish is the ultimate comfort food for a chilly Fall evening. It is family-friendly and picky-eater approved. You get a perfect crunch every single time. It feels like a special meal but works for any Tuesday.

You will love how reliable this recipe is for your rotation. It uses basic pantry staples you likely already have. Ready in 45 minutes, it beats ordering takeout every time. Your family will ask for seconds before the first plate is empty.

How This Comes Together

The process is very straightforward for any home cook. You set up a simple breading station for the chicken. Then, you pan-fry the cutlets until they are golden brown. A quick finish in the oven melts the cheese perfectly. No-fuss shortcuts make this a winner for busy nights.

What You’ll Need

Most of these items are probably in your kitchen right now. I love using Panko for the ultimate crunch.

• 2 large boneless skinless chicken breasts, halved horizontally
• 0.5 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 0.5 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 4 tablespoons olive oil
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 12 ounces spaghetti pasta
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Step-By-Step Directions

1. Preheat oven to 400 degrees Fahrenheit or set broiler to high.
2. Cook spaghetti in a large pot of salted boiling water.
3. Follow package instructions until the pasta is al dente.
4. Season chicken cutlets with salt and pepper.
5. Prepare three shallow bowls: flour, eggs, and panko-Parmesan mixture.
6. Coat each chicken breast in flour, eggs, and then breadcrumbs.
7. Heat olive oil in a large oven-safe skillet over medium-high heat.
8. Fry chicken for 3 to 4 minutes per side until golden.
9. Spoon marinara sauce over each chicken breast and top with mozzarella.
10. Transfer skillet to the oven for 2 to 3 minutes until bubbly.
11. Drain pasta and toss with the remaining marinara sauce.
12. Serve chicken over the pasta and garnish with parsley.

How To Serve It

Plate the saucy spaghetti first to create a warm base. Place the Crispy Chicken Parmesan right on top. Add a sprinkle of fresh parsley for a bright finish. This looks impressive enough for casual hosting or a cozy date night. Serve it with a simple side salad for a complete meal.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to 3 days. To keep the chicken crispy, reheat it in the oven. Avoid the microwave if you want to keep that crunch. You can also freeze the breaded chicken for later use. This makes it a great option for meal prep.

Make It Even Better (Pro Tips)

• Don’t skip the step of halving the chicken breasts horizontally.
• Always salt your pasta water like the sea for better flavor.
• Use an oven-safe skillet to save on dirty dishes.
• Don’t crowd the pan or the chicken will steam instead.
• Choose a high-quality marinara sauce for the best overall taste.
• Try using fresh mozzarella for an even creamier cheese melt.
• Press the breadcrumbs firmly into the chicken for a thick crust.
• Let the chicken rest for two minutes before serving.

Easy Ways To Change It Up

• Swap spaghetti for zucchini noodles for a lighter Fall meal.
• Use gluten-free breadcrumbs and flour to make it allergy-friendly.
• Add red pepper flakes to the sauce for a spicy kick.
• Try using chicken thighs for a juicier, richer flavor profile.

Quick Questions

How do I keep the chicken crispy?

Do not pour the sauce over the entire piece of chicken. Keep the edges dry so they stay crunchy during the bake. Using Panko breadcrumbs also helps maintain that signature texture.

Can I make this in the air fryer?

Yes, you can air fry the breaded chicken at 400°F. Cook for about 12 minutes, flipping halfway through. Add the sauce and cheese for the last 2 minutes.

I hope this becomes a new favorite in your home. It is simple, delicious, and truly satisfying. Enjoy your meal!

— Ethan

Crispy Chicken Parmesan with Spaghetti

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 850

Ingredients Method

Ingredients

  

• 2 large boneless skinless chicken breasts, halved horizontally
• 0.5 cup all -purpose flour
• 2 large eggs , beaten
• 1 cup panko breadcrumbs
• 0.5 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 4 tablespoons olive oil
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 12 ounces spaghetti pasta
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Method

 

1. Preheat oven to 400 degrees Fahrenheit or set broiler to high.
2. Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente.
3. Season chicken cutlets with salt and pepper.
4. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, oregano, and garlic powder.
5. Coat each chicken breast in flour, dip in eggs, then press into the breadcrumb mixture until fully coated.
6. Heat olive oil in a large oven-safe skillet over medium-high heat.
7. Fry chicken for 3 to 4 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit.
8. Spoon 0.25 cup of marinara sauce over each chicken breast and top with mozzarella cheese.
9. Transfer skillet to the oven or broiler for 2 to 3 minutes until cheese is melted and bubbly.
10. Drain pasta and toss with the remaining marinara sauce.
11. Serve chicken over the pasta and garnish with chopped parsley.