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Achieving a golden crust on your crispy baked Chicken Parmesan is all about precision in oven temperature and timing. Preheat your oven to 425°F (220°C) to ensure the chicken crisps up beautifully. A high temperature allows the breadcrumbs to toast, creating that coveted crunch while sealing in the moisture of the chicken.

Crispy Baked Chicken Parmesan with Spaghetti

Discover the joy of making Crispy Baked Chicken Parmesan, a healthier twist on the beloved Italian classic. This dish combines tender, juicy chicken with a crunchy breadcrumb coating, rich marinara sauce, and melted cheese, all baked to perfection. Ideal for weeknight dinners or special occasions, it pairs beautifully with spaghetti or salads. Explore flexible options to adapt to different tastes and impress your family and friends with this flavorful meal!
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup seasoned breadcrumbs

½ cup grated Parmesan cheese

2 teaspoons garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

Olive oil spray or 2 tablespoons olive oil

For the Marinara Sauce:

2 tablespoons olive oil

4 cloves garlic, minced

1 can (28 oz) crushed tomatoes

1 teaspoon sugar

1 teaspoon dried basil

½ teaspoon dried oregano

Salt and pepper to taste

For the Spaghetti:

12 oz spaghetti

Water for boiling

Salt for the pasta water

Fresh basil leaves for garnish

Additional grated Parmesan cheese for serving

Instructions
 

Prep the Chicken: Preheat your oven to 400°F (200°C). Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet. Season both sides with salt and pepper.

    Set Up Breading Station: In three shallow dishes, set up your breading station. In the first dish, add the flour. In the second dish, beat the eggs. In the third dish, mix the breadcrumbs with grated Parmesan, garlic powder, Italian seasoning, and a pinch of salt and pepper.

      Bread the Chicken: Dredge each chicken breast in flour, shaking off excess. Next, dip it in the beaten eggs, allowing excess to drip off, then coat it in the breadcrumb mixture, pressing to adhere. Place the breaded chicken on a greased baking sheet.

        Bake the Chicken: Lightly spray or drizzle some olive oil over the breaded chicken. Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F / 74°C). In the last 5 minutes of baking, spoon some marinara sauce over each piece of chicken and sprinkle with extra cheese, returning to the oven until melted and bubbly.

          Make the Marinara Sauce: In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Add the crushed tomatoes, sugar, basil, oregano, salt, and pepper. Simmer for about 15 minutes, stirring occasionally.

            Cook the Spaghetti: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the spaghetti and return it to the pot.

              Combine Pasta and Sauce: Add the marinara sauce to the drained spaghetti, mixing well. If needed, add a splash of the reserved pasta water to loosen the sauce.

                Serve: Plate the spaghetti with marinara sauce first, then top with the crispy chicken Parmesan. Garnish with fresh basil leaves and additional grated Parmesan cheese.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings