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Crispy Baked Chicken Parmesan with Spaghetti and Marinara
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Baking Sheet
  • Large Pot
  • Mixing Bowls

Ingredients
  

  • 4 boneless skinless chicken breasts, pounded to even thickness
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 2 large eggs
  • Salt and black pepper to taste
  • 8 ounces spaghetti
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil leaves for garnish

Instructions
 

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • In a shallow bowl, mix the panko breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and pepper.
  • In a second bowl, beat the eggs until smooth.
  • Dip each chicken breast in the egg, then press it into the breadcrumb mixture until fully coated on both sides.
  • Place the breaded chicken on the prepared baking sheet and bake for 20 to 25 minutes until the coating is golden and the chicken reaches 165°F inside.
  • While the chicken bakes, cook the spaghetti in a large pot of salted boiling water according to package directions, then drain.
  • Warm the marinara sauce in a small saucepan over low heat.
  • Top each baked chicken breast with ¼ cup marinara and ¼ cup mozzarella, then return to the oven for 3 to 5 minutes until the cheese melts.
  • Serve the chicken over the spaghetti with the remaining marinara spooned on top and fresh basil scattered over everything.

Notes

For the crispiest coating, flip the chicken halfway through baking and avoid overcrowding the pan. Leftovers reheat well in a 350°F oven for 10 minutes to bring back the crunch. You can prepare the breaded chicken up to the baking step earlier in the day and store it covered in the fridge until ready to cook.
Course: Main Course
Cuisine: Italian
Equipment: Baking Sheet, Large Pot, Mixing Bowls