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Chicken Parmesan with Spaghetti

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Lunch
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken:
  • 4 boneless, skinless chicken breasts
  • Salt and black pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 cup olive oil or vegetable oil for frying
  • For the Sauce:
  • 2 cups marinara sauce (homemade or store-bought)
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • For the Topping:
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil or parsley, for garnish (optional)
  • For the Spaghetti:
  • 12 oz spaghetti
  • Salted water, for boiling
  • 1 tbsp olive oil

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Season chicken breasts with salt and pepper.
  • Set up a breading station: one plate with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan, garlic powder, and oregano.
  • Dredge each chicken breast in flour, then dip in egg, then coat in breadcrumb mixture.
  • Heat oil in a large skillet over medium-high heat. Fry chicken until golden brown on both sides, about 3–4 minutes per side. Remove and place on paper towels to drain.
  • In a saucepan, heat marinara sauce with garlic, basil, oregano, salt, and pepper. Simmer for 5–10 minutes.
  • Boil spaghetti according to package instructions. Drain and toss with 1 tbsp olive oil to prevent sticking.
  • Place fried chicken in a baking dish. Spoon marinara sauce over each piece. Sprinkle mozzarella and Parmesan cheese on top.
  • Bake in preheated oven for 15–20 minutes, until cheese is melted and bubbly.