Crispy Chicken Marinara Recipe

Prepare chicken

Slice each chicken breast horizontally to create two thinner cutlets (or pound to 1/2-inch thickness). Season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Set up breading station

Place the flour in a shallow dish. In a second dish whisk together the 2 eggs and 2 tbsp milk. In a third dish combine panko, 1 tbs grated Parmesan, and 1 tsp dried Italian seasoning.

Bread the chicken

Dredge each cutlet in flour, shaking off excess, dip into the egg mixture, then press into the panko mixture until evenly coated. Set on a plate while you heat the oil.

Fry until golden

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C). Fry chicken cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel–lined plate to drain.

Heat 2 tbsp olive oil in a saucepan over medium heat. Add the finely chopped onion and sauté 5–7 minutes until softened and translucent.

Add the 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic does not burn.

Stir in the 28 oz crushed tomatoes and 2 tbsp tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer.

Reduce heat to low and simmer uncovered 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves just before using, if using.

Bring a large pot of water to a boil. Add 1 tbsp salt and the 12 oz spaghetti. Cook according to package instructions until al dente (typically 8–10 minutes). Reserve 1/2 cup pasta water, then drain the pasta.

Toss the drained spaghetti with 1–1 1/4 cups of the marinara sauce in the pot over low heat, adding up to 1/2 cup reserved pasta water to loosen and coat the noodles as needed.

Preheat oven broiler. Place fried chicken cutlets on a baking sheet or ovenproof dish. Spoon 1/2 cup marinara sauce over each cutlet (adjust as needed), then top each with slices or shreds of the 8 oz fresh mozzarella.

Broil 2–4 minutes until mozzarella is melted and bubbly and edges begin to brown — watch closely to avoid burning. Sprinkle each cutlet with 1 tbsp chopped parsley and 1 tbsp grated Parmesan before serving.

Preheat oven to 400°F (200°C). Slice the baguette in half lengthwise. In a small bowl combine 4 tbsp softened butter, 2 minced garlic cloves, 1 tsp olive oil, 1/4 tsp salt, 1 tbsp chopped parsley, and 1/4 tsp red pepper flakes (if using).

Spread the garlic butter mixture evenly over the cut sides of the bread. Place on a baking sheet and bake 8–10 minutes until the butter has melted and the edges are crisp. For extra color, broil 1–2 minutes more—watch closely.

Slice and serve alongside the spaghetti and chicken.