Baked Chicken Parmesan with Spaghetti
· 50 min · Chicken · high-protein
635 cal
60g protein
38g carbs
27g fat
per serving · estimated
Ingredients
- 3/4 lb Boneless, skinless chicken breasts
- 5 1/2 oz Spaghetti
- 1 cup Marinara sauce
- 1/4 cup Plain breadcrumbs
- 1 large Egg
- 1/4 cup Grated Parmesan
- 1/4 cup Shredded mozzarella
- 3/4 tbsp Olive oil
- 1/4 tsp Garlic powder
- 1/4 tsp Kosher salt
- 1/4 tsp Black pepper
Method (tap to check — screen stays awake)
- Heat the oven to 425°F for about 10 minutes, until ready for baking; line a rimmed baking sheet with parchment for easier cleanup.
- Cut each chicken breast horizontally into two thinner cutlets so they cook quickly and evenly; pat them dry with paper towels.
- Beat the egg in a shallow bowl. In a second shallow bowl, stir together the breadcrumbs, Parmesan, garlic powder, salt, and pepper.
- Dip each cutlet in egg, let the extra drip off, then press it into the breadcrumb mixture until both sides are evenly coated.
- Arrange the cutlets on the baking sheet and drizzle with olive oil; bake at 425°F for 15 minutes, until the coating looks dry and lightly golden.
- Spoon marinara over each cutlet and sprinkle with mozzarella; bake at 425°F for 5-7 minutes, until the cheese is melted and the thickest part of each cutlet reaches 165°F.
- While the chicken bakes, cook the spaghetti in a large pot of boiling water according to the package time, usually 8-10 minutes, until tender but not mushy; drain carefully.
- Warm the remaining marinara in a small saucepan over medium-low heat for 3-5 minutes, until gently steaming; spoon it over the spaghetti and serve with the chicken.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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