Skillet Chicken Parmesan with Garlicky Spinach and Crispy Crumbs

Make it

Instructions

1. 01

   Toast the Parmesan crumbs

   Position an oven rack in the center and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper, then brush the parchment with 1 tsp olive oil so the crumbs release easily. In a small bowl, combine 3/4 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1/2 tsp garlic powder, and 1/4 tsp kosher salt; scatter the mixture in an even layer on the lined, oiled baking sheet. Toast for 5–7 minutes, stirring once halfway, until deep golden and fragrant. Transfer the crumbs to a bowl, leave the oven on, and carefully wipe away any loose crumbs from the sheet. | Why: Toasting the topping separately keeps it crisp even after it meets the saucy chicken.

2. 02

   Season and brown the chicken

   Set a large pot of water over high heat for the pasta. Meanwhile, pat 1.5 lb boneless skinless chicken breast dry with paper towels. If the pieces are very thick, carefully halve them horizontally into thin cutlets; season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until it shimmers. Add the chicken in one layer and cook for 3–4 minutes per side, until golden brown; it does not need to be cooked through. Move the chicken to a clean plate, then wash the knife, board, and hands that contacted the raw chicken. | Why: Thin, well-seasoned cutlets brown quickly and finish gently in the sauce without drying out.

3. 03

   Bake the chicken in tomato-spinach sauce

   Reduce the skillet heat to medium. Add 24 oz marinara sauce and 5 oz baby spinach, stirring for 1–2 minutes until the spinach is just wilted. Nestle the browned chicken into the sauce and scatter 8 oz shredded mozzarella cheese over the cutlets. Bake the uncovered skillet for 10–14 minutes, until the cheese bubbles and an instant-read thermometer inserted into the thickest portion of chicken registers 165°F. Set the skillet on a heatproof surface and rest it for 5 minutes. | Why: The sauce protects the chicken from the oven’s dry heat while the short rest keeps its juices in the meat.

4. 04

   Cook the spaghetti

   Once the pot reaches a rolling boil, add 3 qt water, 1 tbsp kosher salt, and 12 oz spaghetti. Stir immediately and cook, stirring occasionally, for 9–11 minutes, or until the strands are tender with a slight firm bite. Before draining, reserve 1/2 cup pasta cooking water; drain the spaghetti well. Stir a splash of the reserved water into the tomato sauce if it looks thicker than you like, then divide the spaghetti among four shallow bowls. | Why: Salting the water seasons the pasta from within, and the starchy reserved water loosens the sauce without making it watery.

5. 05

   Finish, garnish, and serve

   Spoon the tomato-spinach sauce over the spaghetti, then place one chicken cutlet on each serving. Generously sprinkle the toasted Parmesan crumbs over the chicken and finish with 1/4 cup fresh basil. Serve immediately while the cheese is melty and the crumbs are crisp. | Why: Adding the crumbs and basil at the table preserves their crunch and fresh aroma.