Chicken Parmesan with Spaghetti
Make this classic chicken Parmesan with spaghetti at home! Crispy breaded chicken, melty mozzarella, and marinara sauce make the ultimate comfort dinner.
Servings: 2
Ingredients
- 2 boneless skinless chicken breasts
- salt and pepper , to taste
- 1 cup all-purpose flour
- 2 eggs , beaten
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese , grated
- 1/2 cup marinara sauce
- 1 cup mozzarella cheese , shredded
- 2 Tablespoons olive oil
- spaghetti , cooked
Garnish: Fresh basil leaves
Instructions
- Prep the chicken. Preheat the oven to 400°F. Place the chicken breasts between two sheets of plastic wrap and pound them to an even ½-inch thickness. Season both sides with salt and pepper.
- Bread the chicken. Set up three shallow bowls, one with flour, one with beaten eggs, and one with a mix of breadcrumbs and Parmesan. Dredge each chicken breast in the flour, dip into the eggs, then press into the breadcrumb mixture until fully coated.
- Pan-fry until golden. Heat the olive oil in a large skillet over medium heat. Cook the chicken for about 3–4 minutes per side, or until it’s golden brown and crispy. Transfer to a baking dish.
- Add sauce and cheese. Spoon marinara sauce over each piece of chicken, then top with shredded mozzarella. Bake for 10–15 minutes, until the cheese is melted and bubbly and the chicken is cooked through.
- Serve it up. Garnish with fresh basil if you’d like, and serve right away over a bed of hot spaghetti.
Notes
Storage: Keep any leftover chicken parmesan in an airtight container in the fridge for 3-4 days. I like to store the pasta seperately.