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.
Equipment
- meat mallet
- 3 shallow dishes
- large skillet
- baking sheet or 9x13 baking dish
- large pot
- tongs
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
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 (opt.) | 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 minUsing 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 minPounding 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 minKeep 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 minDo 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 minDo 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.
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.