Go Back
Crispy Baked Chicken Parmesan over Linguine
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Baking sheet
  • Large pot
  • Shallow bowls
  • Oven

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil spray
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 12 ounces linguine
  • Fresh basil leaves for garnish

Instructions
 

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • In a shallow bowl, whisk the eggs with a fork. In a second bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
  • Dip each chicken breast into the egg, then press it into the breadcrumb mixture to coat both sides evenly. Place the coated breasts on the prepared baking sheet.
  • Lightly spray the tops of the chicken with olive oil spray. Bake for 20 minutes.
  • Remove the sheet from the oven and spoon marinara sauce over each piece of chicken. Sprinkle mozzarella cheese on top. Return to the oven for 8 more minutes until the cheese melts and the coating is golden.
  • While the chicken finishes baking, cook the linguine in a large pot of salted boiling water according to package directions. Drain the pasta.
  • Divide the linguine among four plates. Place one piece of chicken on each portion of pasta and garnish with fresh basil leaves.

Notes

For extra crispiness, flip the chicken halfway through the first bake and give it another quick spray of oil. If your marinara is very thick, thin it slightly with a splash of pasta water before spooning it over the chicken. Leftovers reheat well in a 350°F oven for 10 minutes to keep the coating from softening.
Course: Main Course
Cuisine: Italian
Equipment: Baking sheet, Large pot, Shallow bowls, Oven