This Chicken Parmesan is the best recipe, easy and quick too, ready in just 30 minutes. The chicken is coated in breadcrumbs and Parmesan cheese, then fried crispy and golden brown, served in individual baking dishes on top of spaghetti and smothered in extra sauce and melted Mozzarella and Parmesan cheese. This is one our all time favorite go-to dinners and is perfect for a date night dinner or a weekend lunch.
Serve this with a refreshing glass of this Peach Sangria and a slice of romantic Red Velvet Cake for Two.
Preheat your oven to 400 degrees F (200 C).
Cook the spaghetti according to the package directions.
Drain the pasta then toss with 10 ounces (1 ¼ cup) of spaghetti sauce. Cover and keep warm over low heat.
Arrange 3 shallow dishes side by side.
First shallow dish: Mix together the flour, garlic powder, salt and black pepper.
Second shallow dish: Whisk together the egg and water until incorporated.
Third shallow dish: Stir together the Parmesan cheese and Panko.
Pat-dry each chicken piece with a paper towel. Optional: Place between two sheets of plastic wrap and pound flat with a meat mallet.
Dredge each piece of chicken into flour and shake off the excess flour.
Dip each into the egg.
Coat each with Panko and Parmesan mix. Press on extra Panko mixture to coat.
Heat the cooking oil in a frying pan over medium heat.
Fry the chicken until browned and cooked through, about 5 minutes on each side.
Place the spaghetti coated with sauce into two individual baking dishes or one 8 x 8 inch baking dish. Click here for individual baking dishes.
Top the spaghetti with the chicken.
Pour 1/4 cup of sauce on top of each chicken.
Top each with some Parmesan cheese, Mozzarella cheese and basil.
Bake for about 5 minutes until Mozzarella is melted.
- 4 ounces spaghetti (uncooked) 1/4 of a 16 ounce box
- 14 ounces spaghetti sauce divide into 1 1/4 cups and 1/2 cup
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 teaspoons garlic powder
- 1 egg
- 1/2 Tablespoon water
- 1/4 cup Parmesan cheese (grated) plus 1 tablespoon
- 3/4 cups Panko Japanese Bread Crumbs
- 8 ounces boneless skinless chicken breast (1 large) butterfly into two halves
- 1/3 cup mozzarella cheese shredded
- 1 teaspoon dried basil
- 1/2 Tablespoon cooking oil
- Preheat your oven to 400 degrees F (200 C).
- Cook the spaghetti according to the package directions.
- Drain the pasta then toss with 10 ounces (1 ¼ cup) of spaghetti sauce. Cover and keep warm over low heat.
- Arrange 3 shallow dishes side by side.
- First shallow dish: Mix flour, garlic powder, salt and black pepper.
- Second shallow dish: Whisk egg and water together until incorporated.
- Third shallow dish: Stir together the Parmesan cheese and Panko.
- Pat-dry each chicken piece with a paper towel. Optional: Place between two sheets of plastic wrap and pound flat with a meat mallet.
- Dredge each piece of chicken into flour and shake off the excess flour.
- Dip each into the egg.
- Coat each with Panko and Parmesan mix. Press on extra Panko mixture to coat.
- Heat the cooking oil in a frying pan over medium heat.
- Fry the chicken until browned and cooked through, about 5 minutes on each side.
- Place the spaghetti with sauce into two individual baking dishes or one 8 x 8 inch baking dish.
- Top the spaghetti with the chicken.
- Spoon a couple tablespoons of sauce on top of each chicken.
- Top each with some Parmesan cheese, Mozzarella cheese and basil.
- Bake for about 5 minutes until Mozzarella is melted.
Calories listed are per serving.
