Breaded Chicken with Parmesan Mozzarella and Spaghetti Sauce

Introduction

You dredge the chicken in flour, egg, and seasoned bread crumbs, brown it in olive oil, then finish it under spaghetti sauce and cheese. The stovetop step sets the coating so it stays on during the 30-minute bake and the final 10 minutes of melting. Serve it with pasta when you want a full dinner that reheats well the next day.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4

Ingredients

• 6 chicken breast halves, flattened to ½-inch thickness
• ½ cup all purpose flour
• 2 eggs
• 1½ cups Italian seasoned bread crumbs
• ½ cup grated Parmesan cheese, divided
• ½ tsp salt
• ½ tsp black pepper, freshly-ground if possible
• Olive oil
• 1 jar (16 oz) spaghetti sauce (or make it fresh)
• 1 package sliced mozzarella cheese

Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix the breadcrumbs, salt, black pepper, and half the Parmesan cheese in a mixing bowl.
3. Beat the eggs in a small bowl.
4. On the stove, heat olive oil in a large frying pan over medium-high heat
5. Take each chicken breast and dip it into the flour, then into the eggs, then into the breadcrumb mixture. Make sure to coat it thoroughly.
6. Pan fry the chicken breasts lightly in the olive oil until brown on both sides. You do not need to cook them through, just brown them. Once brown, the breadcrumbs should stick to the outside.
7. Pour half a jar of pasta sauce into a shallow baking dish, then lay the chicken out in the pan. Pour the rest of the sauce on top.
8. Sprinkle the remaining grated Parmesan cheese over the chicken.
9. Place the dish in the oven and bake for 30 minutes at 350°F (175°C).
10. Remove and add a slice of mozzarella cheese to each chicken breast.
11. Return to the oven for 10 more minutes to melt the mozzarella.
12. Serve with pasta.

Variations

• Use chicken cutlets instead of flattened chicken breast halves if you want faster, more even cooking. The finished dish stays a little thinner and easier to portion.
• Swap the jarred spaghetti sauce for a fresh tomato sauce if you want a brighter tomato flavor and a lighter finish. A fresh sauce is usually a bit looser, so the coating softens slightly more.
• Replace the Italian seasoned bread crumbs with plain bread crumbs plus Italian seasoning if you want more control over the herb level. The crust will taste less salty and more customizable.
• Use gluten-free all purpose flour and gluten-free bread crumbs if you need a gluten-free version. The coating browns well but can be slightly more delicate when you move the chicken.
• Add red pepper flakes to the spaghetti sauce if you want some heat. It cuts through the richness of the cheese without changing the structure of the dish.

Tips for Success

• Flatten the chicken evenly to ½-inch thickness so all six pieces brown and bake at the same rate.
• Heat the olive oil before adding the chicken; if the oil is too cool, the bread crumbs soak it up instead of turning golden.
• Brown the chicken just until the coating is set and colored on both sides. It should not be fully cooked before it goes into the oven.
• Spread half the spaghetti sauce in the baking dish first so the chicken does not stick and the bottom stays moist.
• Add the sliced melting cheese only for the last 10 minutes so it melts cleanly instead of overcooking and separating.

Storage and Reheating

Store cooled chicken in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, use a freezer-safe container and keep it for up to 2 months; the coating will soften after thawing.

Reheat in a 350°F oven, covered loosely with foil, for 15 to 20 minutes until hot through. For single portions, use the microwave in 30-second bursts until heated through. If reheating from frozen, thaw overnight in the fridge first for more even heating.

FAQ

Can you skip the pan-frying step?

You can, but the coating will be paler and softer because it will not set before the sauce goes on. If you skip it, expect a less crisp exterior.

Can you use chicken thighs instead of chicken breast halves?

Yes, boneless skinless thighs work well if you flatten them to an even thickness. They usually stay juicier but may need a few extra minutes in the oven.

What pasta works best with this?

Spaghetti matches the sauce and keeps the plate classic, but linguine, penne, or rigatoni also work. Short pasta is especially practical if you are portioning leftovers.

How do you make it gluten-free?

Use gluten-free all purpose flour and gluten-free bread crumbs in the same dredging steps. The texture is slightly more tender, but the method stays the same.