Crispy, cheesy chicken cutlets served over spaghetti tossed in a flavorful Rao’s sauce with fresh spinach. It’s an easy family dinner that feels a little more special than your average weeknight meal!
Ingredients
For the Chicken
2-4 large chicken breasts
1 egg
½ cup Italian breadcrumbs
½ cup Panko breadcrumbs
½ cup grated Parmesan cheese, divided
2 tablespoons butter, divided
1–2 tablespoons oil
3-4 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 cup shredded Mozzarella cheese, for topping
For the Spinach Spaghetti
Spaghetti noodles, cooked according to package directions
1 jar Rao’s spaghetti sauce (I use the tomato basil)
1 tablespoon butter
1–2 cloves garlic, minced
½ teaspoon garlic powder
½ teaspoon garlic salt
½ teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried thyme
½ cup fresh spinach, chopped
Salt and pepper, to taste
Instructions
Prepare the Chicken
1. Preheat your oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
2. Cut each chicken breast in half horizontally to create thinner, even cutlets. Pat the chicken dry with paper towels.
3. Crack the egg into a shallow bowl or dish and whisk until combined.
4. In a separate bowl, combine the Italian breadcrumbs, Panko breadcrumbs, and ¼ cup of the Parmesan cheese.
5. Dip each chicken cutlet into the egg, letting the excess drip off. Then coat it in the breadcrumb mixture, gently pressing the breadcrumbs onto the chicken so they stick. Set the breaded chicken aside.
6. Heat a large skillet over medium heat. Once hot, add a drizzle of oil and 1 tablespoon butter.
7. Add the breaded chicken cutlets and cook until golden brown on the first side. Flip the chicken. When the second side is nearly browned, add the minced garlic to the pan along with the remaining 1 tablespoon butter. Continue cooking until the chicken is nicely browned on both sides.
8. Transfer the chicken to your prepared baking dish. Sprinkle the remaining ¼ cup Parmesan cheese over the chicken, then top with mozzarella. Sprinkle with Italian seasoning and a little salt and pepper.
9. Bake until the cheese is melted and lightly browned and the chicken reaches an internal temperature of 165°F. Be careful not to overcook the chicken. Make the Spinach Spaghetti
1. While preparing the chicken, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain and set aside.
2. In a skillet over medium heat, melt 1 tablespoon butter. Add the remaining minced garlic and cook until fragrant, being careful not to burn it.
3. Pour in the Rao’s spaghetti sauce. Stir in the garlic powder, garlic salt, onion powder, basil, and thyme.
4. Season with salt and pepper to taste.
5. Stir in the chopped fresh spinach and cook for a few minutes, until the spinach wilts into the sauce.
6. Add the cooked spaghetti to the sauce and toss until well coated. ServeSpoon the spinach spaghetti onto each plate and top with a crispy, cheesy chicken cutlet. Add extra Parmesan or Italian seasoning if desired.
Serve warm and enjoy!
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