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Chicken Parmesan with Spaghetti Recipe

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4 from 89 reviews

This classic Chicken Parmesan recipe features tender, breaded chicken cutlets fried to golden perfection, topped with a rich homemade tomato sauce and melted mozzarella cheese, served over perfectly cooked spaghetti tossed in the same flavorful sauce. It combines crispy, cheesy chicken with a vibrant San Marzano tomato sauce for a comforting Italian-American favorite.

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 (½ panko and ½ regular)
  • 1/2 cup freshly grated parmesan cheese, plus 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
  • Chopped fresh basil for topping

Pasta

  • 12 ounces spaghetti

Instructions

  1. Make the sauce: Heat olive oil in a large pot over medium-high heat. Add sliced garlic and cook for 2-3 minutes, stirring occasionally until fragrant and golden. Add crushed tomatoes with juices, sugar, oregano, onion powder, salt, black pepper, and a pinch of red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, stirring occasionally until thickened. Taste and adjust seasoning as needed. Remove from heat and puree the sauce in a blender until smooth. Return sauce to the pot and keep warm.
  2. Prepare the chicken: Preheat the oven to 450°F (232°C). Set up three shallow dishes for dredging: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, parmesan cheese, parsley, oregano, basil, onion powder, and garlic powder. Place each chicken cutlet between two pieces of plastic wrap and pound with a meat mallet until an even thickness between 1/4 and 1/2 inch. Season both sides of each cutlet with 1 teaspoon kosher salt and black pepper.
  3. Dredge the chicken: Coat each chicken piece first in flour, shaking off excess, then dip into the egg wash letting excess drip off, and finally coat evenly in the breadcrumb mixture, pressing gently to adhere. Set aside on a plate.
  4. Fry the chicken: Heat vegetable oil and butter in a large skillet over medium-high heat until hot. Add breaded chicken pieces, working in batches if needed to avoid crowding. Cook chicken for 2-3 minutes per side until golden brown and crispy, adjusting heat to medium if browning too quickly. Transfer cooked chicken to a wire rack set over a baking sheet. Lightly season with the remaining 1 teaspoon salt.
  5. Assemble and bake: Spoon about 1/2 cup of tomato sauce on top of each chicken cutlet, then layer with 2 slices of mozzarella cheese and sprinkle more parmesan over the top. Bake in the preheated oven for 10-12 minutes until cheese is melted, bubbly, and lightly browned.
  6. Cook pasta: While chicken bakes, cook spaghetti in a large pot of boiling salted water according to package instructions. Reserve 1 cup of pasta water before draining.
  7. Toss pasta with sauce: Combine the remaining 2 cups of tomato sauce with the cooked spaghetti in a large bowl or pot. Add 1/2 cup reserved pasta water and toss to coat evenly, adding more pasta water if needed to achieve desired sauce consistency.
  8. Serve: Plate the spaghetti topped with the baked chicken parmesan. Garnish with additional parmesan cheese and chopped fresh basil. Serve immediately for best flavor and texture.

Notes

  • Yield: This recipe makes about 4 cups of sauce.
  • Storage: Store leftover chicken parmesan in an airtight container in the refrigerator for 3-4 days. For longer storage, wrap chicken in plastic wrap and place in a freezer-safe airtight container; freeze for up to 2 months. Reheat covered loosely with foil in a 350°F oven for 15-20 minutes until heated through. The crispiness may diminish but it will still taste delicious.

Find it online: https://deliciousyum.com/chicken-parmesan-with-spaghetti-recipe/