Parmesan Crusted Chicken with Creamy Lemon Tomato Spaghetti

This Parmesan-crusted chicken is the perfect centerpiece for an Italian-inspired feast. The chicken cutlets are coated in a crispy panko and Parmesan crust, then baked until golden and melty. Served over a bed of spaghetti tossed in a creamy lemon sauce with roasted tomatoes, every bite is a delight.

The spaghetti alone is almost a complete dish, with roasted tomatoes adding sweetness and the creamy lemon sauce bringing brightness. It’s a satisfying meal that the whole family will love.

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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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine panko breadcrumbs, Parmesan cheese and fry seasoning. Season with salt and pepper.
3. Pat chicken cutlets dry and season with salt and pepper. Spread a thin layer of Dijon mustard on both sides of each cutlet.
4. Press each cutlet into the breadcrumb mixture, coating evenly. Place on the prepared baking sheet.
5. Bake the chicken for 15-20 minutes, until golden brown and cooked through (internal temperature reaches 165°F).
6. Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
7. While pasta cooks, quarter the tomatoes. Zest and juice the lemon. Mince the garlic.
8. In a large skillet over medium heat, add a drizzle of oil. Add garlic and cook until fragrant, about 30 seconds.
9. Add tomatoes and cook until they begin to soften, about 3-4 minutes. Stir in sour cream, cream cheese and lemon zest. Cook until the cream cheese melts, stirring constantly.
10. Add lemon juice and season with salt and pepper. If the sauce is too thick, add a splash of reserved pasta water.
11. Add the cooked spaghetti to the skillet and toss to coat in the sauce. Add more pasta water if needed for a silky consistency.
12. Slice the baked chicken cutlets. Serve the creamy lemon tomato spaghetti topped with the Parmesan-crusted chicken.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them horizontally to create thinner cutlets or pound them to an even thickness for faster cooking.

What can I substitute for fry seasoning?

A blend of equal parts paprika, garlic powder, onion powder and a pinch of cayenne works well.

Can I make this dish gluten-free?

Absolutely. Use gluten-free panko breadcrumbs and gluten-free spaghetti. Ensure all other ingredients are certified gluten-free.