Crispy Chicken Parmesan Pasta Bake

There's something undeniably comforting about a golden, crispy chicken cutlet nestled under a blanket of bubbling mozzarella and rich marinara sauce. Chicken Parmesan, or "Chicken Parm" as it's affectionately known, is a beloved Italian-American classic that has earned its place at family dinner tables for generations. This dish brings together the satisfying crunch of perfectly breaded chicken, the savory depth of slow-simmered tomato sauce, and the irresistible stretch of melted cheese—all served over a bed of twirled pasta that soaks up every delicious drop of sauce.

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What makes this Chicken Parmesan truly special is the attention to detail in each step. Pounding the chicken to an even thickness ensures it cooks uniformly, while the three-stage breading process—flour, egg wash, and seasoned breadcrumbs mixed with Parmesan—creates that signature crunch that holds up beautifully under the sauce and cheese. The brief pan-frying before baking gives you the best of both worlds: a crispy exterior and perfectly juicy interior.

Ingredients

• Chicken: 4 boneless, skinless chicken breasts; Salt and black pepper, to taste
• Breading: 1 cup all-purpose flour; 2 large eggs; 2 tablespoons milk; 1 1/2 cups breadcrumbs (preferably Italian-style); 1/2 cup grated Parmesan cheese
• Tomato Sauce: 2 cups marinara sauce (homemade or store-bought); 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil
• Cheese: 1 1/2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese (for topping)
• Pasta: 350 g (12 oz) spaghetti or linguine
• Garnish (optional): Fresh basil leaves; Extra grated Parmesan

Instructions

Step 1: Prepare the Oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a baking dish.

Step 2: Prepare the Chicken

Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch (1.25 cm) thickness. Season both sides with salt and pepper.

Step 3: Set Up Breading Station

Prepare three bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs mixed with 1/2 cup grated Parmesan.

Step 4: Bread the Chicken

Dredge each chicken breast in flour, dip in egg wash, then coat evenly in breadcrumb mixture. Press gently to adhere.

Step 5: Pan-Fry the Chicken

In a large skillet, heat olive oil over medium-high heat. Fry breaded chicken for 2–3 minutes per side until golden brown (do in batches if necessary). Transfer to a paper towel-lined plate.

Step 6: Make the Sauce

In a saucepan, heat 1 tablespoon olive oil over medium heat. Sauté garlic for 1 minute, add marinara sauce, oregano, and basil. Simmer for 5 minutes.

Step 7: Assemble the Dish

Spread 1/2 cup tomato sauce over the bottom of the prepared baking dish. Arrange chicken cutlets in a single layer. Top each cutlet with remaining sauce, mozzarella, and extra Parmesan.

Step 8: Bake

Bake for 15–20 minutes, or until cheese is bubbly and chicken is cooked through (internal temperature 165°F/74°C).

Step 9: Cook the Pasta

Meanwhile, cook pasta in salted boiling water according to package instructions. Drain and keep warm.

Step 10: Serve

Serve the Chicken Parmesan over pasta, garnished with fresh basil and extra Parmesan if desired.

Zusatztipps für die Zubereitung

For the crispiest results, let your breaded chicken rest for 5 minutes before frying—this helps the coating adhere better. Use a meat thermometer to ensure your chicken reaches 165°F (74°C) for food safety. If your skillet isn't large enough, fry the chicken in batches rather than crowding the pan, which would cause steaming instead of proper browning.

Varianten und Anpassungen

Try adding a pinch of red pepper flakes to the sauce for a spicy kick. For a gluten-free version, substitute gluten-free breadcrumbs and flour. You can also use chicken thighs instead of breasts for extra juiciness, or try adding a layer of fresh spinach between the chicken and cheese for added nutrition.

Serviervorschläge

This Chicken Parmesan is excellent served over freshly cooked spaghetti or linguine. Pair it with a crisp side salad dressed in Italian vinaigrette and crusty garlic bread for a complete Italian-American feast. A glass of Chianti complements this dish beautifully for adult diners.

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Whether you're cooking for a busy weeknight dinner or hosting a casual gathering with friends, this Chicken Parmesan delivers restaurant-quality results right from your own kitchen. The combination of crispy, golden chicken, bubbling cheese, and aromatic tomato sauce is a timeless crowd-pleaser that never fails to satisfy. Serve it up with love, and watch as everyone reaches for seconds!

Recipe Questions & Answers

→ How do I get the breading to stick properly?

The key is the three-step dredging process: flour first to create a dry surface, then egg wash as the adhesive, and finally the breadcrumb-Parmesan mixture. Press gently but firmly when coating to help the crumbs adhere, and let the breaded chicken rest for a few minutes before frying to set the coating.

→ Can I make this ahead of time?

Absolutely. Bread and fry the chicken up to a day in advance, then refrigerate. When ready to serve, top with sauce and cheese, then bake until heated through and bubbly. You can also prepare the sauce ahead—it actually tastes better the next day as flavors meld.

→ What's the best way to pound chicken breasts?

Place each breast between two sheets of plastic wrap or inside a zip-top bag. Using a meat mallet or the flat side of a heavy pan, pound from the center outward until you reach an even 1/2-inch thickness. This ensures even cooking and more surface area for that crispy coating.

→ Can I fry the chicken entirely in the oven instead?

Yes, for a lighter version. After breading, place the cutlets on a wire rack over a baking sheet, spray generously with olive oil cooking spray, and bake at 400°F for about 20-25 minutes, flipping halfway through. Then top with sauce and cheese and bake an additional 10 minutes.

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

The safest method is using a meat thermometer inserted into the thickest part of the chicken—it should read 165°F (74°C). Visually, the juices should run clear when pierced, and the meat should feel firm to the touch, not springy or soft.

→ What pasta shapes work best?

Long strands like spaghetti, linguine, or fettuccine are traditional and help catch the sauce. Short shapes like penne or rigatoni also work beautifully, especially if you prefer twirling the pasta around your fork. Choose whatever shape your family enjoys most.