Chicken Parmigiana with Spaghetti
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
For the Chicken Parmigiana:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups breadcrumbs (preferably Italian-style)
1/2 cup grated Parmesan cheese
2 cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese (for topping)
1/4 cup fresh basil, chopped (optional for garnish)
Salt and pepper, to taste
1/2 cup olive oil, for frying
For the Spaghetti:
12 oz spaghetti (or any pasta you prefer)
Salt, for pasta water
2 tbsp olive oil (optional, for drizzling)
Freshly grated Parmesan cheese (for serving)
Instructions:
1. Prepare the Chicken:
Preheat the oven to 375°F (190°C).
If the chicken breasts are thick, slice them in half horizontally to create thinner cutlets, or gently pound them to an even thickness (about 1/2 inch).
Season both sides of the chicken breasts with salt and pepper.
2. Bread the Chicken:
Set up a breading station with three shallow dishes:
In the first dish, add the flour.
In the second dish, beat the eggs.
In the third dish, combine the bread crumbs and Parmesan cheese.
Dredge each chicken breast in the flour, tapping off excess. Then dip in the beaten eggs, allowing excess to drip off, and finally coat in the breadcrumb mixture, pressing down lightly to adhere.
3. Fry the Chicken:
Heat 1/2 cup of olive oil in a large skillet over medium heat.
Fry the breaded chicken breasts in batches for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Set the chicken aside on a paper towel-lined plate.
4. Assemble the Chicken Parmigiana:
In a baking dish, spread 1/2 cup marinara sauce on the bottom.
Place the fried chicken breasts on top of the sauce. Spoon a little more marinara sauce over each piece of chicken, then sprinkle with mozzarella and Parmesan cheese.
Bake in the preheated oven for 15–20 minutes, or until the cheese is melted and bubbly.
5. Cook the Spaghetti:
While the chicken is baking, bring a large pot of salted water to a boil.
Cook the spaghetti according to package instructions (usually about 9–11 minutes).
Drain the spaghetti, reserving about 1/2 cup of pasta water.
Optionally, drizzle the cooked spaghetti with olive oil and toss to coat.
6. Serve:
Plate the spaghetti and top with a piece of the baked chicken parmigiana.
Garnish with fresh basil (optional) and serve with extra grated Parmesan cheese on top.
🍽️ Serving Suggestions:
Serve with a simple green salad and garlic bread for a classic Italian meal.
A glass of red wine, like Chianti or Sangiovese, would complement the flavors of the chicken parmigiana perfectly.
This Chicken Parmigiana with Spaghetti is a comforting, satisfying dish with crispy chicken, gooey melted cheese, and tangy marinara sauce. Enjoy this delicious classic Italian-American meal!