Description
Crispy, golden-brown chicken parmesan baked with spaghetti, rich tomato sauce, and melted mozzarella and parmesan cheese. A comforting classic!
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil, for frying
- 1 pound spaghetti (or your favorite pasta shape)
- Salt, for pasta water
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh basil, for garnish
- 8 ounces fresh mozzarella cheese, sliced
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch.
- Set up Breading Station: Get three shallow dishes ready. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs. In the third dish, combine the Italian seasoned breadcrumbs, Parmesan cheese, garlic powder, dried oregano, salt, and pepper. Mix well.
- Bread the Chicken: Dredge each chicken breast in the flour, making sure to coat it completely. Shake off any excess flour. Then, dip it into the beaten eggs, again ensuring it’s fully coated. Finally, press the chicken into the breadcrumb mixture, making sure the breadcrumbs adhere well to both sides.
- Heat the Oil: In a large skillet, heat the olive oil over medium-high heat. Test the oil by dropping a small breadcrumb into the oil; if it sizzles and turns golden brown in a few seconds, the oil is ready.
- Fry the Chicken: Carefully place the breaded chicken breasts into the hot oil, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain the Chicken: Remove the cooked chicken from the skillet and place it on a wire rack lined with paper towels to drain off any excess oil.
- Make the Tomato Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes and tomato sauce. Stir in the dried basil, dried oregano, red pepper flakes (if using), salt, and pepper.
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally.
- Taste and Adjust: Taste the sauce and adjust the seasonings as needed.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti to the boiling water and cook according to the package directions, until al dente.
- Drain the Pasta: Once the pasta is cooked, drain it well in a colander. Don’t rinse the pasta.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Combine Pasta and Sauce: In a large bowl, toss the cooked pasta with about half of the tomato sauce. Make sure the pasta is evenly coated.
- Layer in Baking Dish: Spread a thin layer of the remaining tomato sauce in the bottom of a 9×13 inch baking dish. Arrange the pasta in the baking dish.
- Top with Chicken and Cheese: Place the fried chicken breasts on top of the pasta. Top each chicken breast with slices of fresh mozzarella cheese and sprinkle with grated Parmesan cheese.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and lightly golden brown.
- Garnish and Serve: Remove the baking dish from the oven and let it cool for a few minutes before serving. Garnish with fresh chopped basil. Serve immediately and enjoy!
Notes
- Don’t overcook the chicken; use a meat thermometer.
- Use good quality ingredients for the best flavor.
- The chicken and sauce can be prepared ahead of time.
- Add vegetables like diced onions, bell peppers, or mushrooms to the sauce.
- Add more red pepper flakes for extra heat.
- Prep Time: 30 minutes
- Cook Time: 45 minutes