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Chicken Parmesan with homemade marinara sauce, spaghetti noodles, melted mozzarella cheese and parsley.
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5 from 19 votes

Chicken Parmesan

This Chicken Parmesan is a favorite! What could possibly be better than a crusted chicken breast covered in savory red sauce and melted cheese?
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Chicken
Servings: 6 servings
Calories: 799kcal
Author: Emily Walker

Ingredients

FOR THE SAUCE:

  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 4 cloves garlic finely chopped
  • 28 ounces canned crushed tomatoes
  • 14.5 ounces canned diced tomatoes
  • 1 teaspoon salt
  • 1 dash pepper
  • 2 tablespoons dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon sugar
  • 8 ounces tomato sauce

FOR THE CHICKEN:

  • 3 chicken breasts pounded thin
  • 2 eggs beaten
  • 3 cloves garlic chopped
  • 1 cup Panko bread crumbs
  • 1 tablespoon Italian seasoning
  • 1/4 cup Parmesan cheese
  • salt and pepper
  • 1/4 cup vegetable oil
  • 3 slices Provolone or Mozzarella cheese cut in half
  • 1 pound spaghetti noodles

Instructions

  • Heat a little vegetable oil in a large skillet and sauté onion and garlic. When onions are soft and translucent, add the crushed and diced tomatoes. Add basil, oregano, parsley, sugar, salt, and pepper and bring to a good rolling simmer. Add tomato sauce. Reduce heat a little and simmer uncovered for at least an hour, stirring occasionally.
    Marinara sauce in a skillet with a wooden spoon.
  • About 20 minutes prior to serving, put chicken in a Ziplock bag and add beaten egg and garlic. Smash all the air out of the bag, seal tightly, then work the chicken around a little bit so it is covered in egg.
    Ziplock bag with chicken breasts and egg wash.
  • On a plate or pie pan, combine bread crumbs, parsley, Parmesan cheese, salt and pepper. 
    Glass bowl with panko crumb mixture and a wooden spoon.
  • Heat oil on medium heat in another large skillet. Remove chicken from egg mixture and press into the bread crumbs. When covered in bread crumbs, add the chicken to the oil.
    Chicken breast dipped into bowl of panko bread crumb mixture.
  • Brown on each side. Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for about 12 minutes or until no longer pink.
    Three fried breaded chicken breast on a baking sheet lined with foil.
  • While the chicken is cooking, cook spaghetti to al dente.
    Cooked spaghetti pasta held up with tongs out of a large pot of hot water.
  • Remove chicken from oven, add 2 slices of cheese per chicken breast, then return to the oven for about 2 minutes or until cheese is melted. 
    Three breaded and fried chicken breasts with melted slices of mozzarella cheese on top.
  • Layer on individual plates: spaghetti, sauce, then chicken.
    Chicken Parmesan with homemade marinara sauce, spaghetti noodles, melted mozzarella cheese and parsley.

Video

Notes

Using Garden Tomatoes

If you would like to use fresh garden tomatoes, you can substitute the diced and crushed tomatoes with 7-8 fresh tomatoes. Peel them and mash them with a potato masher in a medium-sized bowl. Add salt and pepper. Follow the rest of the directions as listed. 

Storing and Making Ahead of Time

Once the chicken parmesan has rested and cooled, place the chicken and spaghetti into an airtight container. Store in the refrigerator for three to four days. It is best to reheat in the oven or an air fryer. This will help keep the crisp outer layer of the chicken. The spaghetti can be warmed up in the microwave.

Nutrition

Calories: 799kcal | Carbohydrates: 102g | Protein: 56g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 153mg | Sodium: 1664mg | Potassium: 1451mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1115IU | Vitamin C: 18mg | Calcium: 675mg | Iron: 12mg