Chicken Parmesan Recipe

Prepare and pound chicken

Trim any excess fat from the chicken breasts. If breasts are thick, butterfly and place between two sheets of plastic wrap. Using a meat mallet, pound to an even thickness about 1/2 inch so they cook evenly (about 4 pieces at ~6–8 oz each).

Set up breading stations

Place the flour in a shallow dish and season with 1/2 tsp salt and 1/4 tsp pepper. In a second shallow bowl, whisk the eggs with 2 tbs milk until combined. In a third bowl, mix breadcrumbs, 1/4 cup grated Parmesan, garlic powder, dried oregano, remaining 1 tsp salt, and 3/4 tsp black pepper.

Bread the chicken

Dredge each chicken piece first in seasoned flour, shaking off excess; then dip into the egg mixture; then press into the breadcrumb mixture to coat thoroughly. Place breaded cutlets on a rack or baking sheet while you heat oil.

Cook the chicken

Heat 2 tbs olive oil in a large skillet over medium-high heat. When shimmering, add 2 breaded cutlets (do not crowd). Cook until golden brown and crisp, about 3–4 minutes per side, reducing heat to medium if browning too quickly. Transfer to a clean rack or baking sheet. Add remaining 2 tbs oil and cook remaining cutlets. Internal temperature should reach 160–165°F (71–74°C) — they will finish cooking in the oven.

Warm and finish the arrabbiata

While chicken cooks, heat 1 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add minced garlic and sauté briefly until fragrant (about 30 seconds), then add red pepper flakes and cook 10 seconds more. Pour in 3 cups arrabbiata marinara, add 1/4 tsp salt, and bring to a gentle simmer. Cook for 6–8 minutes to meld flavors. Stir in chopped fresh basil and keep warm on the lowest heat.

Cook spaghetti

Bring 6 cups water to a rolling boil in a large pot with 1 tbs salt. Add 12 oz spaghetti and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Toss with sauce

Return drained spaghetti to the pot or a serving bowl. Add 1 to 1.5 cups of the warm arrabbiata sauce and 2–3 tbs reserved pasta water as needed to loosen and coat the pasta. Toss to combine so the spaghetti is lightly sauced.

Preheat oven for finishing

Preheat oven to 425°F (220°C). Use an oven-safe baking sheet or skillet large enough to hold cutlets comfortably.

Top chicken with sauce and cheese

Place the fried breaded cutlets on the baking sheet. Spoon about 2 to 3 tbs of warmed arrabbiata sauce onto each cutlet (enough to cover about half the surface). Place 2 oz (about 2 slices) of fresh mozzarella on top of each cutlet, then sprinkle 1 to 2 tbs grated Parmesan over the mozzarella.

Bake to melt cheese

Bake in the preheated oven for 6–8 minutes, or until the cheese is melted and bubbly and the chicken reaches at least 165°F (74°C). If you want a slightly browned top, switch to broil on high for 1 minute—watch carefully to prevent burning.

Plate and garnish

Place a portion of sauced spaghetti on each plate (about 3 oz cooked pasta per serving). Top with a chicken cutlet. Spoon additional arrabbiata around or over the chicken as desired. Sprinkle the remaining grated Parmesan and garnish with fresh basil leaves. Serve immediately.