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Chicken Parmesan with Spaghetti
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The Ultimate Chicken Parmesan with Spaghetti

Crispy, golden chicken topped with melty mozzarella and a rich, homemade tomato sauce, served with spaghetti for the perfect comfort meal.
Prep Time20 minutes
Cook Time35 minutes
Resting Time10 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: Italian-American
Keyword: Chicken Parmesan, Crispy Chicken, Italian Dinner
Servings: 4 people
Calories: 1044kcal

Equipment

  • Large Skillet
  • Baking Dish
  • Saucepan

Ingredients

For the Chicken

  • 2 large chicken breasts butterflied and pounded to 1/2-inch thickness
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup Parmesan cheese grated
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup vegetable oil for frying

For the Tomato Sauce

  • 2 tbsp olive oil
  • 4 garlic cloves minced
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp red pepper flakes
  • 1 tsp balsamic vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp dried basil
  • 1 cup shredded mozzarella cheese
  • 12 oz spaghetti cooked according to package directions

Instructions

  • 1. Prepare the Chicken: Dredge the chicken breasts in flour, then dip in beaten eggs, and coat with a mixture of panko, Parmesan, garlic powder, oregano, salt, and pepper.
    2 large chicken breasts, 1 cup all-purpose flour, 2 eggs, 1 cup panko breadcrumbs, 1/2 cup Parmesan cheese, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper
  • 2. Fry the Chicken: Heat vegetable oil in a skillet and fry each piece for 2-3 minutes per side, until golden brown. Set aside on a paper towel-lined plate.
    1/2 cup vegetable oil
  • 3. Make the Sauce: Heat olive oil in a saucepan, add garlic, cook for 30 seconds, then stir in crushed tomatoes, red pepper flakes, balsamic vinegar, sugar, salt, and basil. Simmer for 10 minutes.
    2 tbsp olive oil, 4 garlic cloves, 1 can (28 oz) crushed tomatoes, 1 tsp red pepper flakes, 1 tsp balsamic vinegar, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp dried basil
  • 4. Assemble & Bake: Place chicken in a baking dish, spoon sauce over the top, and sprinkle with mozzarella. Bake at 375°F (190°C) for 15 minutes.
    1 cup shredded mozzarella cheese
  • 5. Serve: Plate with spaghetti, garnish with fresh basil, and enjoy!
    12 oz spaghetti

Notes

  • Storage: Store leftovers in an airtight container for up to 3 days.
  • Reheating: Bake at 350°F for 10 minutes to keep it crispy.
  • Variations: Try using eggplant instead of chicken for a vegetarian version!

Nutrition

Calories: 1044kcal | Carbohydrates: 103g | Protein: 54g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 1598mg | Potassium: 778mg | Fiber: 5g | Sugar: 5g | Vitamin A: 614IU | Vitamin C: 2mg | Calcium: 379mg | Iron: 5mg