Crispy Baked Chicken Parmesan with Buttery Basil Spaghetti

Steps

1. Step 1

   Heat the oven to 425°F. Set a wire rack on a large rimmed baking sheet (if you don't have a rack, lightly oil the sheet instead).

   425°F

2. Step 2

   Lay the chicken breasts flat and slice each one in half horizontally to make 4 thin cutlets. Pat them dry and season both sides generously with salt and pepper.

   5 min

   • 2 large boneless, skinless chicken breasts (about 1 1/2 lb total)
   • salt
   • black pepper
3. Step 3

   Set out three shallow dishes: flour in the first; beaten eggs in the second; panko, 3/4 cup Parmesan, garlic powder, and oregano stirred together in the third. Drizzle the olive oil into the panko mixture and rub it through with your fingers so the crumbs look damp — this is what makes them brown and crisp in the oven.

   5 min

   • 1/2 cup all-purpose flour
   • 2 large eggs
   • 1 1/2 cups panko breadcrumbs
   • 3/4 cup grated Parmesan cheese
   • 1 tsp garlic powder
   • 1 tsp dried oregano
   • 3 tbsp olive oil
4. Step 4

   Coat each cutlet in flour and shake off the excess, dip in egg and let the extra drip away, then press firmly into the panko mixture on both sides. Set the breaded cutlets on the rack.

   8 min

5. Step 5

   Bake until the crust is golden and the chicken is cooked through (165°F at the thickest part), 18 to 20 minutes. No need to flip.

   20 min, hands-off · 425°F

6. Step 6

   While the chicken bakes, bring a large pot of well-salted water to a boil and cook the spaghetti until just tender, about 9 minutes or per the package. Scoop out 1/2 cup pasta water, then drain.

   12 min

   • 12 oz spaghetti
7. Step 7

   Return the drained spaghetti to the warm pot off the heat. Add the butter and a splash of the reserved pasta water and toss until glossy. Stir in the torn basil and season with salt and pepper.

   3 min

   • salt
   • black pepper
   • 3 tbsp unsalted butter
   • 1/4 cup fresh basil leaves
8. Step 8

   Spoon about 1/3 cup marinara over each baked cutlet, leaving the edges of the crust bare, and scatter the mozzarella on top. Return to the oven until the cheese is melted and bubbling, 4 to 5 minutes.

   5 min, hands-off · 425°F

   • 1 1/2 cups marinara sauce
   • 6 oz low-moisture mozzarella
9. Step 9

   Divide the spaghetti among plates, top each with a cutlet, and finish with the remaining Parmesan and any extra basil. Serve right away while the crust is crisp.

   • 1/4 cup grated Parmesan cheese

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026