Description
Italian Chicken Parmesan is a classic Italian-American dish featuring tender breaded chicken breasts fried to golden perfection, topped with marinara sauce and melted mozzarella and Parmesan cheeses, then baked until bubbly and served over a bed of spaghetti. This comforting meal combines crispy chicken texture with rich, tangy flavors and is perfect for a satisfying family dinner.
Ingredients
Scale
Chicken and Breading
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably Italian-style)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for extra heat)
- Salt and black pepper to taste
- 1/4 cup olive oil (for frying)
Sauce and Cheese
- 2 cups marinara sauce (store-bought or homemade)
- 1/4 teaspoon dried basil (optional)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Pasta and Garnish
- 8 oz spaghetti or your favorite pasta
- Salt for pasta water
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Prepare the Chicken: Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper to taste.
- Set up Breading Station: In one shallow dish, place the all-purpose flour. In a separate dish, whisk the eggs until smooth. In a third shallow dish, combine the breadcrumbs, 1/2 cup grated Parmesan cheese, garlic powder, dried oregano, and red pepper flakes if using.
- Bread the Chicken: Dredge each chicken breast first in the flour, shaking off excess, then dip it into the whisked eggs. Finally, coat the chicken evenly with the breadcrumb mixture, pressing down to ensure a full coating.
- Fry the Chicken: Heat 1/4 cup olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and cook for 3-4 minutes on each side until golden brown and crispy. The chicken will not be fully cooked yet, as it will finish in the oven.
- Drain Excess Oil: Remove the fried chicken breasts and place them on a paper towel-lined plate to absorb any excess oil.
- Cook the Pasta: While frying, bring a large pot of salted water to a boil. Add the spaghetti or preferred pasta and cook according to package instructions until al dente. Drain and set aside.
- Assemble for Baking: Place the fried chicken breasts in a baking dish. Spoon about 1/4 cup of marinara sauce over each piece, then sprinkle generously with shredded mozzarella cheese followed by 1/4 cup grated Parmesan cheese. Optionally, sprinkle dried basil on top.
- Bake: Bake the chicken in the preheated oven at 400°F (200°C) for 10-12 minutes, or until the chicken is fully cooked through (internal temperature reaches 165°F) and the cheese is melted, bubbly, and slightly golden.
- Serve: Plate the cooked spaghetti and place the baked chicken Parmesan over the pasta. Garnish with chopped fresh basil or parsley if desired. Spoon any remaining marinara sauce over the pasta for added flavor.
Notes
- You can use store-bought or homemade marinara sauce depending on your preference.
- For a spicier version, increase the amount of red pepper flakes or add crushed red pepper on top before baking.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Leftovers can be refrigerated and reheated gently in the oven to maintain crispiness.
- To lighten the dish, use part-skim mozzarella and bake the chicken without frying, though the texture will differ.
