Chicken Parmesan With Spaghetti Marinara Recipe

Prep the chicken

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or place between plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading stations

Place flour in a shallow dish. In a second shallow bowl whisk together eggs and 1 tablespoon milk. In a third shallow bowl combine breadcrumbs, 1/2 cup grated Parmigiano-Reggiano, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder and a pinch of salt and pepper. Press each chicken piece into flour, shaking off excess, dip into egg mixture, then press firmly into breadcrumb mixture to coat completely. Place on a wire rack while heating oil.

Fry the cutlets

Heat a large skillet over medium heat and add olive oil and butter. When oil is hot and shimmering (about 350°F if using a thermometer) add cutlets in a single layer (work in batches if needed). Fry 3–4 minutes per side until golden brown and cooked through (internal temperature 160–165°F); adjust heat as needed to avoid burning. Transfer to a paper towel-lined plate briefly.

Assemble and melt cheese

Preheat oven broiler to high (or set oven to 425°F for a gentler finish). Spoon about 1/2 cup warm marinara sauce (see Spaghetti Marinara directions) over each fried cutlet, top each with roughly 1/2 cup shredded mozzarella and a sprinkle of the remaining 1/4 cup grated Parmigiano-Reggiano. Place cutlets on a baking sheet and broil 2–4 minutes until cheese is melted and bubbling and edges are lightly browned (or bake 8–10 minutes at 425°F). Remove and let rest 2 minutes.

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Make the marinara

While pasta cooks, heat 2 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, dried oregano, red pepper flakes, 1/2 tsp sugar, 1 tsp kosher salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer, uncovered, 12–15 minutes, stirring occasionally.

Finish the sauce

Taste and adjust seasoning. Stir in torn fresh basil and up to 1/2 cup reserved pasta water to loosen and slightly emulsify the sauce for a silkier texture. If sauce is too acidic, add a bit more sugar, 1/4 tsp at a time.

Toss pasta with sauce

Add drained spaghetti to the saucepan (or return sauce to the pasta pot and add pasta). Toss over low heat 1–2 minutes until spaghetti is well coated and heated through. Add more reserved pasta water if needed to reach desired consistency.

Plate a generous portion of spaghetti marinara on each plate. Place a cheese-topped chicken cutlet on top of or alongside the pasta. Sprinkle additional grated Parmigiano-Reggiano and chopped parsley over the dish. Garnish with fresh basil leaves and serve with lemon wedges on the side, if using.

Serve immediately. Leftover sauce can be refrigerated for up to 4 days; cooked chicken is best eaten within 24–48 hours.