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Baked Chicken Parmesan with Spaghetti Marinara

Hey everyone! I really love the classic chicken parmesan! I love that crispy chicken and tons of cheese with marinara sauce and spaghetti. Of course you can't beat the classics, but I was curious to see if I could master a baked version, making sure the chicken is super crispy and flavourful.

The good news is that I succeeded and you're going to find out how to make it yourself with this recipe! This recipe sure delivers in flavourful and crispy chicken, with a fresh homemade marinara sauce and lots of mozzarella cheese! This is an ultimate baked chicken parmesan recipe and I hope you'll try this recipe for dinner tonight, perfect for the whole family without the oil! Enjoy!

I would love to hear your feedback

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Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!

  • 1 Chicken breast
  • 1 Egg
  • 1/4 Cup All-purpose flour
  • 1/2 Cup Panko breadcrumbs
  • 1 Cup Marinara (you can find my recipe here)
  • 1 t Pepper



  1. Preheat oven to 450F
  2. Place chicken breast in a plastic bag and pound thin using a meat tenderizer (about 1/4 inch thickness).
  3. Separately measure out the flour, egg and breadcrumbs. Season flour with salt and pepper, lightly whisk the egg and sprinkle Italian seasoning on the breadcrumbs.
  4. Using tongs, cost the chicken in flour, shake off excess. Dip the chicken in the egg and evenly coat both sides. Let excess drip off and coat the chicken in the breadcrumbs. Make sure to press the breadcrumbs on the the chicken for an extra crispy experience.
  5. Place breaded chicken on a baking sheet line with a wire rack. Bake for 10-15 minutes or until cooked and lightly browned.
  6. In the meanwhile, boil water for pasta and season generously with salt once at a rolling boil. Add pasta and cook until al dente, 7-8 minutes. With 4 minutes remaining, warm up the marinara sauce reserving 2 T.
  7. Once the chicken is ready, top with marinara sauce, sour cream, mozzarella and parmesan. Bake for 5 minutes and turn on the broiler. Broil for 1-2 minutes or until golden brown.
  8. Drain pasta and toss with the sauce. Roll up 3-4 leaves of basil into a cigar and slice to make chiffonade.
  9. Serve with cheesy chicken parm, topped with spaghetti marinara, fresh basil and freshly grated parmesan.

Serves 1

  • 1 t Italian seasoning
  • 1 Heaping T Sour cream
  • 1/3 Cup Mozzarella
  • 1 T Parmesan, plus extra for topping
  • Salt to taste
  • Fresh Basil for garnish