Chicken Parmesan with Spaghetti Marinara and Garlic Cheese Bread

Craving a restaurant-quality Italian meal without spending hours in the kitchen? This Chicken Parmesan with Spaghetti Marinara and Garlic Cheese Bread is your answer. It’s crispy, cheesy, saucy, and absolutely satisfying—all in just 45 minutes. Perfect for a weeknight indulgence or a cozy weekend dinner, this recipe brings bold flavors with minimal effort!

Serves: 4

Ingredients:

• 4 chicken cutlets
• 1 28oz Can Crushed Tomatoes
• 1 Yellow Onion
• 1 Loaf of Italian or French Bread (I like the $1 ones from Walmart)
• 1 Package 12-14 oz spaghetti
• 3-4 cloves of garlic
• 2-3 oz fresh basil (Sure, you can use dried) 
• 1 C panko
• 1/4 C Parmesan
• 4 Tbsp Sour Cream
• 1.5 C Cheddar Cheese (grated)
• A few slices of fresh Mozzarella (You can just as easily use shredded)
• 3-4 Tbsp Butter
• 3-4 Tbsp Dr C's Tuscan Heat Dust
• Garlic Salt (Optional)

Preheat Oven to 425°F

Prep:

• Mince Onion

• Mince garlic

• Mince Basil Stems

• Roughly chop Basil

Instructions:

1. Preheat Oven to 425°F

2. Marinara Sauce:

• Heat a large drizzle of oil in a saucepan over medium-high heat.

• Sauté the minced onion and garlic until softened (about 4-5 minutes). Tip: Add a few tablespoons of water to speed up the process.

• Stir in 1 Tbsp Dr C's Tuscan Heat Dust and the minced basil stems. Cook until fragrant.

• Pour in the crushed tomatoes and 1/2 C water.

• Season with salt, pepper, and additional Dr C's Tuscan Heat Dust to taste.

• Reduce heat to low and let it simmer while you prep the rest of the meal.

• Stir in half of the chopped basil before serving.

3. Pasta:

• Cook spaghetti according to package directions. Drain and set aside.

• Drizzle with olive oil to keep it from sticking.

4. Chicken:

• Line a baking sheet with foil and lightly oil it.

• Place the chicken cutlets on the sheet.

• Spread about 1 Tbsp sour cream evenly over each cutlet.

• In a bowl, combine:

  • 1 C panko

  • 1 Tbsp Dr C's Tuscan Heat Dust

  • A large pinch of salt, pepper, and Parmesan cheese

  • 2 Tbsp olive oil, mixed well

• Press the seasoned panko mixture onto the chicken cutlets.

• Bake for 15-20 minutes, or until the internal temperature reaches 160°F.

• Increase the oven temperature to 450°F.

• Spoon marinara over each cutlet and top with mozzarella cheese.

• Return to the oven until the cheese melts and bubbles.

5. Garlic Cheese Bread:

• Split the loaf in half and place on a parchment-lined baking sheet.

• Butter both sides and sprinkle with Dr C's Tuscan Heat Dust.

• Bake at 450°F until slightly crispy.

• Remove from oven and sprinkle grated cheddar cheese over the bread.

• Return to the oven until melted.

• Optional: Sprinkle with garlic salt for an extra flavor punch.

• Slice and serve.

6. Serve and Enjoy!

Plate the chicken with a serving of spaghetti marinara, topped with the remaining basil and Parmesan cheese. Add a slice (or two) of garlic cheese bread on the side, and enjoy a homemade Italian classic in just 45 minutes!