Chicken Parmasean

Tonight, we went to Italy and made Chicken Parmesan! We made two different versions of Chicken Parmesan on two different nights. Our first version didn’t have breadcrumbs and the second had the breadcrumbs, but spaghetti squash for noodles instead of regular pasta.

After trying both versions, we definitely prefer the chicken to be breaded since it adds a nice crunch and we add extra herbs to the breading to really enhance the flavor. As for the pasta, that all depends on your personal preference for the evening. NOTE: Spaghetti squash will pool with liquid and won’t last as long as regular pasta.

If you are using spaghetti squash, you’ll want to start by preheating your oven to 350 degrees Fahrenheit and preparing the squash. To prepare the spaghetti squash, stab the perimeter you will slice the squash with a fork and microwave for about 30 seconds to soften it up to make slicing it in half easier. Next, scoop out the “guts” and innards and brush some olive oil with salt and pepper on the inside and outside of both halves of the squash. Place flesh side down on a baking sheet and cook for 45 minutes to an hour. Once removed from the oven, allow to cool enough to handle and scrape out the innards. If using pasta, boil as normal and set aside.

To prepare the chicken, pounded the breasts and soak in an egg wash before dredging in flour and coating with the Italian breadcrumb mixture combined with an array of herbs (we use rosemary, parsley, and oregano). Place the chicken breasts on a greased cookie sheet and bake at 400 degrees Fahrenheit for approximately 30 to 40 minutes.

Once the chicken has cooked, top with cheese and broil in the oven for approximately 2 minutes or until cheese is melted. To finish, place the spaghetti or spaghetti squash on the plate, add the chicken breast and top with the sauce, and enjoy!


  • Spaghetti noodles or 1 spaghetti squash
  • Olive oil
  • Salt
  • Pepper
  • Rosemary
  • Oregano
  • Parsley
  • 2 chicken breasts
  • Italian Panko crumbs
  • Can of your favorite tomato sauce or create your own with some fresh tomatoes and herbs (recipe to follow)
  • Mozzarella cheese
  • Crushed red pepper (optional)

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