Chicken Parmesan with Spaghetti

5 from 15 votes

This Chicken Parmesan recipe is made with perfectly seasoned crispy chicken topped with a simple homemade tomato sauce and sliced mozzarella cheese. Pan-seared to develop the crust, then finished in the oven, we love to serve our chicken parm with spaghetti cooked just until al dente and tossed in more of the homemade sauce.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Italian

Servings: servings

Author: Amy Nash

Ingredients

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 Parm

1/2 cup all-purpose flour
2 large eggs
2 cups breadcrumbs (I like using 1/2 panko and 1/2 regular)
1/2 cup freshly grated parmesan cheese + 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 chicken 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 (packaged or deli sliced - not fresh mozzarella which will release too much water)
Chopped fresh basil for topping

Pasta

12 ounces spaghetti

Instructions

Sauce

Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook for 2-3 minutes, stirring occasionally, until fragrant and golden.
1/4 cup olive oil, 8 cloves garlic
Add tomatoes and juices, sugar, oregano, onion powder, salt, pepper, and a pinch of red pepper flakes. Bring to a boil, then reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally until thickened. Taste and adjust salt and pepper as needed.
2 (28-ounce) cans whole peeled San Marzano tomatoes, 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
Remove from the heat and puree in a blender. Return the sauce to the pan.

Chicken Parm

Preheat the oven to 450°F. Make dipping stations by adding flour to a plate or shallow dish. Whisk the eggs in another shallow dish. Combine breadcrumbs, parmesan, parsley, dried basil, onion powder, garlic powder, and oregano in a third shallow dish. Set a wire rack on top of a baking sheet and set aside.
1/2 cup all-purpose flour, 2 large eggs, 2 cups breadcrumbs, 1/2 cup freshly grated parmesan cheese, 1/4 cup finely chopped fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder
Place each chicken cutlet between two pieces of plastic wrap and pound with a meat mallet until they are an even thickness between 1/4- and 1/2-inch. Season both sides of each chicken piece with 1 teaspoon of the salt and the black pepper.
2 large chicken breasts, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper
Dredge the chicken in flour, shaking off any excess. Dip in the egg mixture, letting any excess drip off. Dredge in the breadcrumb mixture, pressing so it evenly coats both sides. Set aside and repeat with each piece of chicken.
Heat vegetable oil and butter in a large skillet over medium-high heat until hot. Working in batches if needed, add the breaded chicken to the hot oil. Cook for 2 to 3 minutes per side, flipping halfway through with tongs, until golden brown. You may need to decrease the heat to medium if the chicken is browning too quickly. Transfer the chicken to the prepared baking sheet with a wire rack. Lightly season with the remaining 1 teaspoon of salt.
1/4 cup vegetable oil, 1/4 cup salted butter
Top each piece of chicken with 1/2 cup of the tomato sauce and 2 slices of mozzarella. Sprinkle with more parmesan. Bake in the preheated oven for 10 to 12 minutes until the cheese is melted, bubbling, and lightly browned in spots.
8 (1-ounce) slices low-moisture whole milk mozzarella cheese
Meanwhile, cook the pasta in a large pot of salted, boiling water according to the package directions. Reserve 1 cup of the pasta water before draining.
Combine the remaining 2 cups of tomato sauce with the cooked spaghetti and 1/2 cup of the reserved pasta water. Toss to evenly coat the pasta, adding additional pasta water if needed.
Top the pasta with the chicken then sprinkle with parmesan and basil. Serve immediately.
Chopped fresh basil, 12 ounces spaghetti

Video

Notes

Yield: This recipe results in about 4 cups of sauce.
Storage: Keep any leftover chicken parmesan in an airtight container in the fridge for 3-4 days. The chicken can also be wrapped in plastic wrap, then stored in a freezer-safe airtight container in the freezer for up to 2 months. It won't be as crisp as when it is freshly made, but still very good. Reheat in a 350°F oven covered loosely with foil for 15 to 20 minutes until heated through.
This recipe is on page 192 of my cookbook, House of Nash Eats Everyday!

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.