Crispy Chicken Parmesan with Pasta

The first time I attempted Chicken Parmesan, I made the rookie mistake of not pounding the chicken thin enough. What should have been delicate, golden cutlets emerged from the oven like hockey pucks with sauce. My husband, bless his heart, ate every bite while I made a silent vow to master the art of the properly pounded cutlet. Now it is the one dinner request that never fails to appear on our anniversary suggestion list.

My grandmother used to say that Chicken Parmesan was the great equalizer. She would make huge batches for Sunday family dinners, and somehow everyone from the picky toddlers to the grumpy teenagers would end up asking for seconds. I still use her trick of mixing Parmesan directly into the breadcrumbs, something she claimed was the difference between good chicken parm and the kind people remember forever.

Ingredients

• 4 boneless skinless chicken breasts: Pounding them to even thickness ensures they cook uniformly and stay tender throughout
• Salt and black pepper: Season generously before breading since it is the last chance to flavor the chicken itself
• 1 cup all-purpose flour: Creates the first layer of coating that helps the egg wash adhere properly
• 2 large eggs and 2 tablespoons milk: Whisked together to create the perfect adhesive for your breadcrumb layer
• 1 1/2 cups Italian-style breadcrumbs: The seasoned variety saves time but you can add extra dried herbs for more flavor
• 1/2 cup grated Parmesan cheese: Mixed directly into breadcrumbs for that extra savory punch in every bite
• 2 cups marinara sauce: Homemade is wonderful but quality store-bought works perfectly in a pinch
• 2 cloves minced garlic: Sautéed briefly in oil before adding sauce to wake up its aromatic potential
• 1 teaspoon dried oregano and basil: Classic Italian herbs that bridge the flavors between sauce and breading
• 1 1/2 cups shredded mozzarella cheese: Fresh mozzarella creates those gorgeous cheese pulls but shredded melts more evenly
• 1/4 cup grated Parmesan for topping: Adds a final salty note that cuts through the richness of the mozzarella
• 350 g spaghetti or linguine: The classic base that catches all those glorious sauce and cheese drippings

Instructions

Get your oven and station ready:

Preheat that oven to 400°F and line your baking sheet with parchment. Set up three shallow bowls in assembly line fashion, one with flour, one with beaten eggs and milk whisked together, and one with breadcrumbs mixed with your half cup of Parmesan.

Prep the chicken properly:

Place each chicken breast between plastic wrap and pound gently with a meat mallet until they are an even half-inch thick. Season both sides generously with salt and pepper, treating each piece like it is the most important part of the meal.

Create the perfect breading:

Dredge each cutlet through flour, shaking off excess, then dip into the egg wash letting extra drip off, and finally press into the breadcrumb mixture until thoroughly coated. Place each breaded piece on a clean plate while you finish the rest.

Sear to golden perfection:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Fry chicken for about 3 minutes per side until deeply golden brown and crisp, working in batches so the pan does not get overcrowded. Transfer to paper towels to drain briefly.

Build that sauce base:

In your saucepan, heat a tablespoon of olive oil over medium heat and sauté the minced garlic for just one minute until fragrant but not browned. Pour in marinara sauce, oregano, and basil, then let it simmer gently for 5 minutes to meld the flavors.

Assemble for the oven:

Spread half a cup of sauce across the bottom of your baking dish. Arrange those beautiful golden cutlets in a single layer, then spoon remaining sauce over each piece. Top generously with mozzarella and that final dusting of Parmesan.

Bake until bubbly:

Slide into the oven for 15 to 20 minutes until the cheese is bubbling and beginning to brown in spots. The chicken should reach 165°F internally, though it will likely be fully cooked from the searing step.

Cook your pasta while waiting:

Drop pasta into salted boiling water and cook to al dente according to package directions. Drain well but do not rinse, tossing immediately with a splash of olive oil to keep strands separate.

Bring it all together:

Pile pasta onto plates, top with a chicken cutlet and all those glorious melted cheese and sauce drippings. Scatter fresh basil leaves over everything and pass extra Parmesan at the table.

Save

There was this rainy Tuesday when I made Chicken Parmesan for a friend going through a rough breakup. She took one bite, set down her fork, and actually teared up, saying it tasted exactly like what her grandmother used to make. Food has this incredible power to transport us back to comfort, and sometimes that is exactly what someone needs more than anything else.

Making It Your Own

After making this recipe dozens of times, I have found that small adjustments make it feel uniquely yours. Sometimes I add a pinch of red pepper flakes to the sauce for warmth, or swap in panko breadcrumbs for extra crunch. The core technique stays the same, but those tiny tweaks keep it interesting.

The Pasta Question

While spaghetti and linguine are the traditional choices, I have discovered that angel hair creates these delicate strands that twine beautifully around the chicken cutlets. For something different, try fettuccine or even penne if you prefer a pasta that catches sauce in every nook and cranny.

Perfect Pairings

A crisp green salad with vinaigrette cuts through the richness beautifully, while garlic bread feels almost obligatory for catching extra sauce. For wine, a medium-bodied Chianti or Sangiovese complements without overpowering the dish.

• Make extra sauce because everyone will want to spoon it over their pasta seconds
• Let chicken rest 5 minutes after baking so cheese sets slightly and does not slide right off
• Sprinkle a little fresh parsley or basil at the end to brighten the whole plate visually

Save

This dish has become my go-to for bringing people together, turning ordinary Tuesdays into something worth celebrating around the table.

Recipe FAQs

→ How do I get the breading to stick to the chicken?

Dredge each chicken breast in flour first, then dip in the egg wash, and finally coat with the breadcrumb mixture. Press gently to help the crumbs adhere properly.

→ Can I make this ahead of time?

Yes, bread and fry the chicken up to a day ahead. Refrigerate until ready to bake, then add sauce and cheese before heating in the oven.

→ What type of breadcrumbs work best?

Italian-style breadcrumbs provide excellent flavor and texture. Panko breadcrumbs create an extra crispy coating if you prefer a lighter crunch.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature reaches 165°F (74°C). The cheese should be bubbly and the chicken should feel firm to the touch.

→ Can I use store-bought marinara sauce?

Absolutely. Quality jarred marinara works well here. Enhance it by sautéing fresh garlic and adding dried herbs like oregano and basil.

→ What sides pair well with this dish?

A crisp green salad with vinaigrette balances the richness. Garlic bread or roasted vegetables like broccoli also complement the meal nicely.