Parmesan-Crusted Chicken with Creamy Lemon Tomato Spaghetti

This Parmesan-crusted chicken is baked to golden perfection, with a crunchy panko and cheese topping that locks in moisture. Paired with a luscious creamy lemon tomato spaghetti, it’s a complete Italian-inspired meal that comes together quickly.

The spaghetti features roasted tomatoes and a tangy lemon cream sauce, making every bite bright and satisfying. Perfect for a family dinner or when you want something special without hours in the kitchen.

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil and brush with 1 tsp cooking oil.
2. In a shallow dish, combine panko breadcrumbs, Parmesan cheese and fry seasoning. Set aside.
3. Pat chicken cutlets dry and season lightly with salt and pepper. Brush each cutlet with Dijon mustard, then press into the breadcrumb mixture to coat evenly. Place on prepared baking sheet.
4. Bake chicken for 15-18 minutes, until golden and cooked through (internal temp 165°F).
5. Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
6. While pasta cooks, halve tomatoes. Zest and juice the lemon. Mince garlic.
7. In a large skillet over medium heat, add 2 tsp olive oil. Add tomatoes cut-side down and cook without moving for 3-4 minutes until charred. Flip and cook 1 minute more. Remove tomatoes.
8. Reduce heat to low. Add remaining 2 tsp olive oil and butter. Add garlic and cook 30 seconds until fragrant.
9. Stir in sour cream, cream cheese, lemon zest and lemon juice. Whisk until smooth. Add 2-3 tablespoons reserved pasta water to thin sauce as needed.
10. Add drained spaghetti and charred tomatoes to the skillet. Toss to coat. Season with salt and pepper.
11. Slice baked chicken. Serve over creamy lemon tomato spaghetti. Garnish with extra Parmesan if desired.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to about 1/2-inch thickness or pound them even. Adjust baking time as needed.

What can I substitute for fry seasoning?

Use a mix of paprika, garlic powder, onion powder, salt and pepper to taste.

Can I make this gluten-free?

Use gluten-free panko or breadcrumbs and gluten-free spaghetti. The rest of the ingredients are naturally gluten-free.