Crispy chicken, melty cheese & saucy pasta
If you’re craving an easy healthy recipe that still feels like restaurant-style comfort food, this Baked Chicken Parmesan is your answer. Crispy golden chicken cutlets are baked—not fried—then layered with rich marinara and gooey mozzarella. Paired with tender spaghetti, it makes the perfect fall dinner idea when you want something cozy, filling, and family-friendly. The best part? This classic Italian-inspired meal comes together in under an hour with minimal mess, making it ideal for both weeknights and special occasions.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
📝 Ingredients List
- 2 large boneless, skinless chicken breasts (sliced horizontally into 4 thin cutlets)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano (or Italian seasoning)
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- 2 tbsp olive oil (for drizzling)
- 8 oz spaghetti (cooked according to package directions)
- 2 tbsp fresh basil or parsley, chopped (for garnish)
- Extra grated Parmesan (for pasta topping)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Baking sheet or dish
- Parchment paper (optional, for easy cleanup)
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Tongs or fork
- Wooden spoon or spatula
- Large pot (for pasta)
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Slice chicken breasts horizontally to create 4 thinner cutlets. Pat dry with paper towels.
- Set up a breading station with three bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan, garlic powder, oregano, salt, and pepper in the third.
- Coat each cutlet in flour, dip in egg, then press into breadcrumb mixture until fully coated. 🍗
- Arrange chicken on the prepared baking sheet and drizzle lightly with olive oil. Bake for 20 minutes, flipping halfway through, until golden and cooked through (165°F internal temperature).
- While chicken bakes, cook spaghetti according to package directions. Drain, toss with a little olive oil, and set aside. 🍝
- Remove chicken from the oven, spoon marinara over each piece, and top with mozzarella. Bake for another 5 minutes until cheese is melted and bubbly 🧀.
- Plate chicken alongside spaghetti, sprinkle everything with fresh basil and extra Parmesan, then serve hot for the ultimate cozy dinner. 🌿
💡 Pro Tips
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven to keep chicken crispy.
- Substitutions: Try whole wheat pasta or zucchini noodles for a lighter side.
- Meal Prep: Bread chicken ahead of time and refrigerate until ready to bake.
- Serving Ideas: Add a side of garlic bread or roasted vegetables for a complete Italian-inspired spread.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 chicken + pasta | ~520 | 42g | 42g | 18g | 3g | 6g |
Final Thoughts
This Baked Chicken Parmesan with spaghetti is the perfect balance of crispy, cheesy, and saucy. It’s a family favorite that feels fancy but is surprisingly easy to make at home. Whether you’re cooking for a weeknight treat or hosting a cozy dinner, this dish will leave everyone satisfied and asking for seconds. One bite, and you’ll see why it’s a timeless classic!
Baked Chicken Parmesan
This Baked Chicken Parmesan features crispy golden chicken cutlets, rich marinara, and melty mozzarella, served with tender spaghetti. A cozy, family-friendly dish perfect for any occasion.
Ingredients
Chicken Preparation
- 2 large boneless, skinless chicken breasts (sliced horizontally into 4 thin cutlets)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano (or Italian seasoning)
- ½ tsp salt
- ½ tsp black pepper
Sauce and Topping
- 1 ½ cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- 2 tbsp olive oil (for drizzling)
Pasta
- 8 oz spaghetti (cooked according to package directions)
Garnish
- 2 tbsp fresh basil or parsley, chopped (for garnish)
- Extra grated Parmesan (for pasta topping)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Slice chicken breasts horizontally to create 4 thinner cutlets. Pat dry with paper towels.
- Set up a breading station with three bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan, garlic powder, oregano, salt, and pepper in the third.
- Coat each cutlet in flour, dip in egg, then press into breadcrumb mixture until fully coated.
Cooking
- Arrange chicken on the prepared baking sheet and drizzle lightly with olive oil. Bake for 20 minutes, flipping halfway through, until golden and cooked through (165°F internal temperature).
- While chicken bakes, cook spaghetti according to package directions. Drain, toss with a little olive oil, and set aside.
- Remove chicken from the oven, spoon marinara over each piece, and top with mozzarella. Bake for another 5 minutes until cheese is melted and bubbly.
- Plate chicken alongside spaghetti, sprinkle everything with fresh basil and extra Parmesan, then serve hot for the ultimate cozy dinner.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven to keep chicken crispy. Substitutions: Try whole wheat pasta or zucchini noodles for a lighter side. Meal Prep: Bread chicken ahead of time and refrigerate until ready to bake. Serving Ideas: Add a side of garlic bread or roasted vegetables for a complete Italian-inspired spread.