Description
This classic Chicken Parmesan with Spaghetti recipe features tender, breaded chicken cutlets topped with a flavorful homemade tomato sauce, melted mozzarella, and Parmesan cheese, all served over perfectly tossed spaghetti. With a crispy pan-fried chicken base finished in the oven and a rich, garlicky San Marzano tomato sauce, this dish is a comforting Italian-American favorite perfect for family dinners or special occasions.
Ingredients
Scale
Sauce
- 1/4 cup olive oil
- 8 cloves garlic, thinly sliced
- 2 (28-ounce) cans whole peeled San Marzano tomatoes, crushed by hand
- 2 teaspoons granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes
Chicken Parmesan
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 cups breadcrumbs (½ panko and ½ regular preferred)
- 1/2 cup freshly grated Parmesan cheese, plus more for topping
- 1/4 cup finely chopped fresh parsley or 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large chicken breasts, sliced in half horizontally for 4 thin cutlets
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup vegetable oil for frying
- 1/4 cup salted butter
- 8 (1-ounce) slices low-moisture whole milk mozzarella cheese (not fresh mozzarella)
- Chopped fresh basil for topping
Pasta
- 12 ounces spaghetti
Instructions
- Prepare the Sauce: Heat 1/4 cup olive oil in a large pot over medium-high heat. Add the sliced garlic and cook for 2-3 minutes, stirring occasionally, until fragrant and golden. Add the crushed San Marzano tomatoes with their juices, sugar, oregano, onion powder, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, stirring occasionally until thickened. Taste and adjust seasoning.
- Blend the Sauce: Remove the sauce from heat and carefully puree it in a blender until smooth. Return the sauce to the pan and keep warm.
- Preheat Oven and Prep Breading Stations: Preheat your oven to 450°F (232°C). Set up three shallow dishes for breading: one with flour, one with whisked eggs, and one with a mixture of breadcrumbs, Parmesan cheese, parsley, dried basil, onion powder, garlic powder, and oregano. Place a wire rack on a baking sheet for draining fried chicken.
- Pound and Season Chicken: Place each chicken cutlet between two pieces of plastic wrap and pound until evenly flattened to about 1/4- to 1/2-inch thickness. Season both sides with 1 teaspoon salt and black pepper evenly divided among pieces.
- Bread the Chicken: Dredge each cutlet in flour, shaking off excess. Dip in egg mixture, letting excess drip off. Then coat evenly with breadcrumb mixture, pressing gently on both sides. Set aside.
- Fry Chicken Cutlets: Heat vegetable oil and butter together in a large skillet over medium-high heat until hot. Working in batches if necessary, fry chicken cutlets for 2-3 minutes per side until golden brown. Adjust heat to medium if browning too fast. Transfer fried chicken to the wire rack-lined baking sheet. Lightly season with remaining salt.
- Assemble and Bake: Spoon about 1/2 cup of the tomato sauce over each cutlet, then top each with 2 slices of mozzarella and a sprinkle of Parmesan cheese. Bake in preheated oven for 10-12 minutes, until cheese is melted, bubbly, and lightly browned.
- Cook Pasta: Meanwhile, cook spaghetti in a large pot of salted boiling water according to package instructions. Reserve 1 cup of pasta water before draining.
- Toss Pasta with Sauce: Combine remaining 2 cups tomato sauce with cooked spaghetti, adding 1/2 cup of reserved pasta water. Toss well, adding more pasta water if needed for consistency.
- Serve: Plate the sauced spaghetti, top with baked chicken Parmesan, then garnish with additional Parmesan cheese and chopped fresh basil. Serve immediately.
Notes
- Use low-moisture mozzarella slices for best results; fresh mozzarella can release too much water and make the dish soggy.
- Pounding the chicken ensures even cooking and a tender texture.
- Mixing panko and regular breadcrumbs improves texture for a crispy coating.
- Reserving pasta water helps the sauce adhere to the spaghetti perfectly.
- Adjust seasoning to taste in the sauce before blending for deep flavor.
