Hello World KitchenBeta

Classic Crispy Chicken Parmesan with Garlic Spaghetti

Crispy pan-fried chicken breasts topped with rich marinara and melted fresh mozzarella, served alongside a simple and flavorful garlic-tossed spaghetti.

Prep 20 min Cook 25 min Total 50 min Level Intermediate

Serves 4

Ingredients

Chicken & Breading

2 large boneless, skinless chicken breasts — halved horizontally to make 4 cutlets
0.5 cup all-purpose flour — seasoned with salt and pepper
2 whole eggs — lightly beaten
1 cup panko breadcrumbs
0.5 cup Italian seasoned breadcrumbs
0.5 cup grated Parmesan cheese — divided (half for breading, half for topping)
1 teaspoon kosher salt
0.5 teaspoon black pepper — freshly ground
0.25 cup olive oil — for frying

Topping

1.5 cups marinara sauce — high quality store-bought or homemade
8 ounces fresh mozzarella cheese — sliced into 1/4-inch thick rounds
0.25 cup fresh basil — chiffonade or torn

Garlic Spaghetti

16 ounces spaghetti
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
4 cloves garlic — minced
2 tablespoons fresh parsley (optional) — chopped

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a 9x13 inch baking dish.
~5 min
Using a wire rack on a baking sheet can help keep the bottom of the chicken crispy.
Place the chicken cutlets between two pieces of plastic wrap. Using a meat mallet, gently pound them to an even 1/4-inch thickness. Season both sides with salt and pepper.
~5 min
Pounding ensures even cooking and tenderizes the meat.
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second, beat the eggs. In the third, combine the panko, Italian breadcrumbs, and 1/4 cup of the grated Parmesan cheese.
~5 min
Dredge each chicken cutlet first in the flour (shaking off excess), then dip into the eggs, and finally coat thoroughly in the breadcrumb mixture, pressing gently so the crumbs adhere.
~5 min
Keep one hand for dry ingredients and the other for wet to prevent messy 'club hands'.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the breaded chicken cutlets (work in batches if necessary). Fry until golden brown and crispy, about 3-4 minutes per side. Transfer to the prepared baking sheet.
~8 min
Do not crowd the pan; crowding will steam the chicken instead of frying it.
Spoon about 2-3 tablespoons of marinara sauce over the center of each chicken cutlet, leaving the edges bare so they stay crispy. Top with slices of fresh mozzarella and sprinkle with the remaining 1/4 cup of Parmesan cheese.
~2 min
Bake in the preheated oven for 10-12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is melted and bubbly. Broil for 1-2 minutes at the end if you want browned cheese.
~12 min
While the chicken bakes, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
~10 min
In the same empty pasta pot or a large skillet, heat 3 tablespoons of olive oil and 2 tablespoons of butter over medium-low heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Toss in the cooked spaghetti and parsley, adding a splash of reserved pasta water if needed to coat the noodles evenly.
~3 min
Do not let the garlic brown, as it will turn bitter.
Serve the hot, cheesy chicken parmesan alongside a generous portion of the garlic spaghetti. Garnish with fresh basil.

Let the chicken rest for 2-3 minutes before serving so the cheese sets slightly.

Nutrition

850

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1250

Sodium (mg)

195

Cholesterol (mg)

Equipment

meat mallet
3 shallow dishes
large skillet
baking sheet or 9x13 baking dish
large pot
tongs

Tips & Storage

For extra flavor, add a pinch of red pepper flakes to the garlic spaghetti.
Make sure your oil is hot enough before adding the chicken, otherwise the breading will absorb the oil and become soggy.
Fresh mozzarella releases more moisture than low-moisture mozzarella; pat it dry with a paper towel before slicing if it's very wet.
Storage: Store leftover chicken and pasta in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or air fryer at 350°F to retain crispiness.