Description
This classic Chicken Parmesan recipe features crispy breaded chicken breasts topped with marinara sauce and melted mozzarella cheese, baked to perfection. Served with optional spaghetti tossed in marinara sauce, it’s a comforting Italian-American favorite perfect for a family dinner.
Ingredients
Scale
Chicken and Breading
- 2 large chicken breasts (cut in half lengthwise)
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- 1/4 cup flour
- 2 eggs (beaten)
- 2/3 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1/2 heaping teaspoon Italian seasoning
Sauce and Cheese
- 1.5 cups marinara sauce
- 3/4 cup shredded mozzarella cheese
Other Ingredients
- 3 tablespoons olive oil (divided)
- 8 ounces spaghetti or other pasta (optional)
- Fresh basil (optional, to taste)
Instructions
- Preheat and Cook Pasta: Preheat the oven to 400°F and position the rack in the top third. Boil a salted pot of water and cook the pasta al dente according to package instructions if serving.
- Prepare Chicken: Slice the chicken breasts in half lengthwise to create 4 thinner pieces. Pat dry and season both sides with garlic powder, salt, and pepper.
- Set Up Breading Stations: Arrange three bowls: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs, parmesan cheese, and Italian seasoning.
- Warm Marinara Sauce: Heat marinara sauce in a saucepan over low heat until hot for later use.
- Heat Skillet: Add 2 tablespoons of olive oil to an oven-proof skillet and heat over medium heat.
- Bread the Chicken: Coat each chicken piece first in flour, then dip in egg, and finally coat with the breadcrumb mixture, pressing gently to adhere. Shake off excess at each step.
- Fry Chicken: Place 2 chicken pieces in the skillet with space between them. Fry for 2-3 minutes per side until golden and crispy, flipping carefully with tongs. Transfer cooked chicken to a plate and add remaining 1 tablespoon olive oil for the second batch. After frying all pieces, remove skillet from heat and arrange chicken inside.
- Bake Chicken: Transfer the skillet to the oven and bake for 5 minutes.
- Broil with Sauce and Cheese: Remove the skillet from the oven. Turn the broiler on high. Spoon about 2 tablespoons of hot marinara sauce onto each piece without over-saturating. Top with shredded mozzarella. Return to the oven and broil for a few minutes until cheese is melted and bubbly, watching closely to prevent burning. Meanwhile, toss drained pasta with remaining marinara sauce.
- Serve: Serve chicken immediately with the pasta on the side and garnish with fresh basil if desired.
Notes
- To avoid soggy breading, add only a thin layer of marinara sauce before adding mozzarella cheese.
- You can use any type of pasta you prefer or omit it entirely for a low-carb option.
- Using an oven-proof skillet simplifies the transition from stovetop frying to oven baking.
- Fresh basil adds a nice herbal finish but is optional.
- Ensure the skillet is hot before frying chicken to achieve a crispy crust.
