From Mila's kitchen
Baked chicken Parmesan uses thin chicken cutlets coated with egg, breadcrumbs, Parmesan, and Italian seasoning, then bakes them before adding marinara and mozzarella. Spaghetti is cooked separately, keeping the breaded chicken out of the pasta sauce until serving.
Recipe
Baked Chicken Parmesan with Spaghetti and Marinara
Ingredients
- FOR THE CHICKEN:
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs or Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 large eggs
- 2 tbsp milk
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp olive oil
- FOR SERVING:
- 12 oz spaghetti
- 3 cups marinara sauce
- 1½ cups shredded mozzarella cheese
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Grease a baking dish.
- Cook spaghetti according to package directions. Drain and set aside.
- Slice chicken breasts horizontally to make thinner cutlets. Season lightly with salt and pepper.
- In a bowl, whisk eggs and milk.
- In another bowl, mix breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Dip chicken into egg mixture, then coat in breadcrumb mixture.
- Place chicken in baking dish and drizzle with olive oil.
- Bake 20 minutes, flipping halfway, until golden and cooked through.
- Remove from oven, spoon marinara over chicken, and sprinkle with mozzarella.
- Return to oven and bake 5–8 minutes until cheese is melted and bubbly.
- Serve chicken over spaghetti with extra marinara and garnish with herbs.
Recipe Notes
- Use gluten-free breadcrumbs and pasta for a GF-friendly version.
- For extra crispiness, lightly pan-sear chicken before baking.
- Add a pinch of red pepper flakes for heat.
- Leftovers reheat well and stay juicy.
Nutrition
- Serving Size
- 1 chicken breast with pasta
- Calories
- 620
- Sugar
- 8g
- Sodium
- 820mg
- Fat
- 24g
- Saturated Fat
- 9g
- Unsaturated Fat
- 13g
- Trans Fat
- 0g
- Carbohydrates
- 52g
- Fiber
- 4g
- Protein
- 45g
- Cholesterol
- 165mg
Method at a glance
Why this recipe works
- Slicing the breasts into thinner cutlets shortens the bake and makes the pieces more even than full thick breasts.
- Adding marinara and mozzarella only after the coating has baked preserves more texture than covering raw breading with sauce.
Recipe-specific success guide
- Press the breadcrumb mixture onto the egg-coated chicken, then place the pieces in one layer rather than overlapping them.
- Flip at the halfway point as written so both sides contact dry oven heat.
- Verify the chicken reaches 165°F before serving, regardless of crust color.
Troubleshooting
The coating is soft
Too much marinara or adding it before the initial bake traps moisture. Bake the coating first and spoon sauce mainly over the center of each cutlet.
The cheese is melted but the chicken is not done
Cheese color is not a doneness test. Return the dish to the oven and verify 165°F in the thickest cutlet.
Storage and reheating
Refrigerate promptly and use within 3 to 4 days. Reheat chicken separately in the oven when possible; storing it under marinara will soften the breading.
What to serve with it
Serve the baked cutlets over the prepared spaghetti with extra marinara, exactly as the recipe card directs.
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