Classic Chicken Parmesan with Spaghetti Marinara
Chicken Parmesan is one of those dinners that never really goes out of style. It’s hearty in the best way — crispy, golden chicken tucked under a blanket of marinara and bubbly mozzarella, served with a twirl of spaghetti on the side. It’s the kind of meal that makes the kitchen smell like garlic and tomatoes simmering, and it somehow feels both comforting and a little celebratory at the same time. Perfect for a cozy weeknight when you want something satisfying, or for a weekend dinner when you’re in the mood to cook something that feels like a “real” meal.
And honestly? That moment when the cheese comes out of the oven all melted and lightly browned, and you can hear the chicken crust crackle under your fork… it’s pure comfort food magic.
Ingredients
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 ½ cups Italian-seasoned breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano or Italian seasoning
½ cup olive oil (for frying)
2 cups marinara sauce
8 ounces whole milk mozzarella cheese, shredded or sliced
12 ounces spaghetti
2 tablespoons chopped fresh parsley or basil (for garnish)
Instructions
Flatten and season the chicken.
Place the chicken breasts between plastic wrap (or in a zip-top bag) and pound them to an even thickness — about ½ inch is perfect. Season both sides generously with salt and pepper.Set up your breading station.
Grab three bowls. Add flour to the first. Whisk eggs and milk together in the second. In the third, mix breadcrumbs, Parmesan, garlic powder, and oregano.Bread the chicken.
Coat each chicken breast in flour and shake off the extra. Dip it into the egg mixture, then press it firmly into the breadcrumb mixture until it’s well coated. Don’t rush this part — a good coating is what makes it extra crispy.Fry until golden and crunchy.
Heat olive oil in a large skillet over medium heat. Fry the chicken for about 3–4 minutes per side, until it’s golden brown and crisp. Transfer to a paper towel-lined plate so it stays crunchy.Cook the spaghetti.
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package until al dente. Drain, then toss lightly with some marinara sauce so it doesn’t dry out.Assemble the chicken parmesan.
Preheat your oven to 400°F (200°C). Place the fried chicken in a baking dish. Spoon marinara sauce over each piece, then top generously with mozzarella.Bake until melty and bubbly.
Bake for 12–15 minutes, until the cheese is melted, bubbly, and lightly golden on top. Your kitchen will smell incredible.Serve and finish with herbs.
Plate the spaghetti marinara, then nestle the chicken right on top. Sprinkle with chopped parsley or basil and serve hot.
Presentation
Make it restaurant-pretty: Twirl the spaghetti into a neat little mound, then place the chicken right on top so the cheese and sauce can drape over the pasta.
Add a pop of color: Fresh basil ribbons or parsley brighten everything up instantly.
Extra cozy touch: Serve with warm garlic bread or a simple side salad with lemony dressing — it balances the richness beautifully.
Finish like a pro: A tiny shower of extra Parmesan right before serving makes it feel special (and tastes amazing).
Nutritional Information:
⏰ Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
🔥 Kcal: ~560 kcal per serving
🍽️ Servings: 4 servings
Conclusion
This classic Chicken Parmesan with spaghetti marinara is one of those meals that makes people linger at the table. It’s crispy, saucy, cheesy, and comforting in the most reliable, crave-worthy way. If you’re looking for a dinner that feels homemade and satisfying — the kind you’ll want to make again the moment the leftovers are gone — this is the one. Put it on your “make soon” list… you’ll be glad you did.