June 18, 2026 · 5 min

Parmesan-Crusted Chicken with Creamy Lemon Tomato Spaghetti

Dinner5 min850 cal / serving

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.

Ingredients

Panko Breadcrumbs0.5 cup Panko BreadcrumbsView ingredient guide
Parmesan Cheese0.5 cup Parmesan CheeseView ingredient guide
Fry Seasoning1 tablespoon Fry SeasoningView ingredient guide
Sour Cream2 tablespoon Sour CreamView ingredient guide
Cream Cheese2 tablespoon Cream CheeseView ingredient guide
Lemon1 unit LemonView ingredient guide
Garlic1 clove GarlicView ingredient guide
Tomato2 unit TomatoView ingredient guide
Chicken Cutlets10 ounce Chicken CutletsView ingredient guide
Dijon Mustard2 teaspoon Dijon MustardView ingredient guide
Spaghetti6 ounce SpaghettiView ingredient guide
Butter2 tablespoon (tbsp) ButterView ingredient guide
Cooking Oil1 teaspoon (tsp) Cooking OilView ingredient guide
Olive Oil4 teaspoon (tsp) Olive OilView ingredient guide

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.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Recipe Tips

For extra crispy chicken, use panko breadcrumbs and don’t skip the fry seasoning.

Let the chicken rest for 2-3 minutes after baking before slicing to keep juices in.

If the sauce is too thick, add more reserved pasta water a tablespoon at a time until creamy.

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.

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