Crispy lemon garlic chicken with spaghetti
Crispy lemon garlic chicken with spaghetti is an easy 30-minute dinner made with golden breaded chicken, lemon garlic butter , mozzarella, and spaghetti.
Servings 8 servings
Calories 581kcal
Ingredients
Garlic Butter
- 1 small bunch fresh parsley
- ¼ cup salted butter
- 3 medium garlic cloves
- 1 medium lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
Chicken
- 4 medium chicken breasts boneless skinless (or thighs)
- 1 cup breadcrumbs option: panko for extra crunch
- 1 teaspoon oregano
- ½ teaspoon paprika
- ½ cup all-purpose flour
- 2 large eggs beaten
- 3 tablespoons vegetable oil or olive oil
- 1 package spaghetti
- 2 cups mozzarella
- fresh parsley for sprinkling
- Salt and pepper to taste
Instructions
Make the Garlic Butter:
- Combine parsley, butter, garlic, salt, juice of half lemon and pepper to taste in a blender. Blend until smooth.¼ teaspoon black pepper, ¼ cup salted butter, 3 medium garlic cloves, 1 small bunch fresh parsley, 1 medium lemon, ½ teaspoon salt
You can also use a food processor or finely mince the garlic and parsley by hand and stir everything together. Set aside.
Prepare the chicken breasts:
- Flatten the chicken breasts with a meat mallet or rolling pin to about 1 inch thick.4 medium chicken breasts
- Brush each chicken breast with the garlic butter you made in the blender.
- In a medium bowl, mix the breadcrumbs with the spices. Pour into a shallow dish.1 teaspoon oregano, 1 cup breadcrumbs, ½ teaspoon paprika
- In another shallow dish, pour the plain flour.½ cup all-purpose flour
- In a deep dish, beat the eggs.2 large eggs
If your chicken breasts are especially large, you can slice them horizontally into thinner cutlets before pounding them.
Do not use all of it. Use enough butter to lightly coat each chicken breast. Cover the chicken and refrigerate for 30-40 minutes, or while you prepare the remaining ingredients.
Fry the crispy chicken:
- Heat a frying pan with 3 tablespoons of vegetable oil or olive oil.3 tablespoons vegetable oil
- Dip each chicken breast in the beaten eggs first. Then roll in flour. Return to the egg and finally roll in breadcrumbs.
- Fry over medium heat until golden. Chicken should reach an internal temperature of 165°F in the thickest part. Transfer the chicken to a plate and let it rest for a few minutes before slicing.
Prepare the pasta:
- Heat a pot of water until boiling. Add 1 tbsp olive oil and salt to taste. Once the water is boiling, add the spaghetti and cook as directed on the package.1 package spaghetti
- Drain well from the water and add the rest of the garlic butter. Stir very well to melt the butter and mix with the spaghetti.
- Add the mozzarella and stir again.2 cups mozzarella
Serve:
- Serve the spaghetti in a large, beautiful bowl. Arrange the crispy chicken on top and sprinkle with additional parsley and lemon.fresh parsley for sprinkling, Salt and pepper to taste
Notes
🥡How to Store
- Refrigerate: Place the chicken and spaghetti in separate airtight containers and refrigerate within 2 hours of cooking.
- Chicken: Store for up to 3–4 days in the refrigerator.
- Spaghetti: Store for up to 3–4 days in the refrigerator.
- Reheating chicken: Reheat in an air fryer or oven at 375°F until heated through. This helps restore some of the crisp coating.
- Reheating spaghetti: Warm gently in a skillet or microwave. Add a small splash of water or broth if the pasta seems dry.
- Freezing: I don't recommend freezing the assembled dish. The mozzarella spaghetti can become watery, and the crispy chicken won't retain its original texture.
Nutrition
Calories: 581kcal | Carbohydrates: 61g | Protein: 42g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 156mg | Sodium: 622mg | Potassium: 688mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1137IU | Vitamin C: 18mg | Calcium: 213mg | Iron: 3mg
