Crispy Parmesan Panko Chicken with Creamy Lemon Tomato Spaghetti

This baked chicken dinner brings together a crunchy Parmesan-panko topping, tender chicken breasts and a twirlable plate of creamy lemon spaghetti.

Roasted Roma tomatoes add sweetness and depth, while garlic, cream cheese, butter and a splash of lemon make the pasta rich, bright and satisfying.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place an oven rack in the middle position and preheat the oven to 425°F. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil it.
2. Wash and dry the produce. Cut the Roma tomatoes into 1/2-inch-thick wedges. Peel and mince or grate the garlic. Zest the lemon, then quarter it.
3. In a small bowl, mix the panko breadcrumbs, half the fry seasoning, half the Parmesan cheese and 1 tablespoon olive oil. Season with salt and pepper.
4. Arrange the tomato wedges on one side of the prepared baking sheet. Toss with half the garlic and a drizzle of olive oil, then season with salt and pepper. Place the wedges skin-side down.
5. Pat the chicken breasts dry with paper towels. Season all over with the remaining fry seasoning, salt and pepper, then place on the empty side of the baking sheet.
6. In a second small bowl, stir together the Dijon mustard and sour cream. Spread the mixture evenly over the tops of the chicken breasts.
7. Pile the panko-Parmesan mixture onto the coated tops of the chicken, pressing gently so it sticks. The undersides do not need to be coated.
8. Roast the chicken and tomatoes on the middle rack until the tomatoes are softened and lightly browned and the chicken is cooked through, 15 to 20 minutes. If the chicken is done before the tomatoes are fully softened, remove the chicken and continue roasting the tomatoes as needed.
9. While the chicken roasts, add the spaghetti to the boiling water. Cook until al dente, 9 to 11 minutes. Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
10. Return the pasta pot to medium heat and melt 1 tablespoon butter. Add the remaining garlic and cook until fragrant, about 30 seconds.
11. Reduce the heat to low. Stir in the cream cheese, a pinch of lemon zest, the remaining 1 tablespoon butter and 1/4 cup reserved pasta water until the sauce is smooth.
12. Squeeze in 1 tablespoon lemon juice. Add the drained spaghetti and toss until coated, adding more reserved pasta water a splash at a time if needed to loosen the sauce.
13. Add half the roasted tomatoes to the spaghetti. Season with salt and pepper and toss gently to combine.
14. Divide the creamy lemon tomato spaghetti and Parmesan-crusted chicken between plates. Top the pasta with the remaining roasted tomatoes and remaining Parmesan cheese. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

How do I know when the chicken is cooked through?

The chicken should be fully cooked after roasting for 15 to 20 minutes at 425°F. Use a food thermometer if available; chicken is done when the center reaches 165°F.

Why should I save pasta cooking water?

The starchy water helps loosen the cream cheese and butter sauce while keeping it silky and well attached to the spaghetti.

Can I roast the tomatoes longer than the chicken?

Yes. If the chicken finishes first, remove it from the baking sheet and continue roasting the tomatoes until they are soft and lightly browned.