Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and black pepper. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with bread crumbs.

Bread the Chicken

Dredge each chicken breast first in flour, shaking off the excess, then dip in the egg, and finally coat with bread crumbs. Ensure each piece is well covered.

Fry the Chicken

In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken breasts and fry until golden brown and cooked through, about 5-7 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Assemble the Dish

In a baking dish, spread half of the marinara sauce on the bottom. Place the fried chicken breasts on top of the sauce. Spoon the remaining marinara sauce over the chicken, then sprinkle with parmesan and mozzarella cheese.

Bake

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

Serve

While the chicken bakes, cook spaghetti according to package instructions. Serve the Pollo Parmigiana over the spaghetti, garnished with extra parmesan if desired.