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homemade Chicken Parmesan and Spaghetti Marinara photo

Chicken Parmesan and Spaghetti Marinara

A comforting chicken parmesan baked with marinara over whole-wheat spaghetti for a hearty weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Measuring cups and spoons
  • Plastic Wrap
  • meat mallet or heavy pan
  • 3 shallow bowls or plates
  • Large Skillet
  • Baking Pan

Ingredients
  

  • 8 ounces whole-wheat spaghetti or high-protein spaghetti
  • 16 ounces boneless skinless chicken breasts about 4 pieces
  • 1/4 cup whole-wheat flour
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1 egg whisked
  • 1 cup whole-wheat breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • 24 ounces marinara sauce jar, clean-eating (sugar-free)
  • 1/2 cup mozzarella, part-skim shredded
  • 1/2 cup Parmesan cheese freshly grated

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Cook the spaghetti in a large pot of salted boiling water according to package directions until al dente; drain and set aside.
  • Place the chicken breasts between sheets of plastic wrap and gently pound each to about 1/2-inch thickness using a meat mallet or heavy pan.
  • Combine the flour, salt, and pepper on a flat plate. Put the whisked egg in a shallow bowl and the breadcrumbs in another plate.
  • Dredge each chicken breast first in the seasoned flour, shaking off excess, then dip in the egg, and finally press into the breadcrumbs to coat evenly on both sides.
  • Heat the olive oil in a large skillet over medium heat. Add the breaded cutlets in a single layer (work in batches if needed) and cook about 4 minutes per side until golden and cooked through.
  • Spread half of the marinara sauce in the bottom of a baking pan and arrange the cooked spaghetti over it. Place the chicken cutlets on top of the pasta.
  • Pour the remaining marinara over the chicken and pasta, then sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
  • Bake uncovered in the preheated oven for about 10 minutes, or until the cheeses are fully melted and bubbly. Serve warm.

Notes

  • Yields 4 servings.
  • Use a sugar-free marinara as indicated for cleaner eating.
  • Pound chicken evenly for uniform cooking.
  • Work in batches when frying to avoid crowding the pan.
  • Shred mozzarella for faster melting.