Oven-Baked Chicken Parmesan with Spaghetti

• 45 min total
• 25 min hands-on
• Serves 4
• 880 kcal
• 66 g protein

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Ingredients

• 1½ lb chicken breast, 2 large breasts
• 3 tbsp olive oil
• 1 cup panko breadcrumbs
• ¾ cup grated parmesan
• 1 tsp dried oregano
• 1 tsp garlic powder
• ⅓ cup all-purpose flour
• 2 eggs
• 2½ cups marinara sauce, about one 24-oz jar
• 1 cup shredded mozzarella
• 8 oz spaghetti
• salt
• black pepper

Method

1. Heat the oven to 425°F (220°C) and line a rimmed baking sheet with foil or parchment. Bring a large pot of well-salted water to a boil for the pasta.
2. Toast the crumbs: heat 2 tbsp of the oil in a large skillet over medium heat, add the panko and stir constantly until evenly golden, 3–4 minutes. Tip into a shallow dish, let cool for a few minutes, then stir in ½ cup of the parmesan, the oregano and the garlic powder. (Toasting first means the crust comes out of the oven golden, not pale.)
3. Lay each chicken breast flat, press down with your palm and slice through it horizontally to make 2 thin cutlets. Press them to an even ½-inch thickness. Pat dry and season both sides with ¾ tsp salt and ¼ tsp pepper.
4. Put the flour in a second shallow dish and beat the eggs in a third. Coat each cutlet in flour, shaking off the excess, dip it in egg, then press it firmly into the crumbs on both sides. Lay the cutlets on the baking sheet and drizzle with the remaining 1 tbsp oil.
5. Bake 15–18 minutes, until the crust is golden and the chicken reaches 165°F (74°C) in the thickest part. Spoon 2 tbsp of the marinara sauce over the middle of each cutlet, top with the mozzarella and the remaining parmesan, and bake 4–5 minutes more, until the cheese is melted and spotty brown.
6. While the chicken bakes, cook the spaghetti until al dente and drain it. Return it to the pot with the remaining marinara and toss over low heat until hot. Serve each cutlet with a pile of spaghetti.

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