If you're looking for a simple and satisfying dinner, this Crispy Lemon Garlic Chicken with Spaghetti gets the job done. The chicken is coated, fried, and full of flavor, while the spaghetti is tossed in garlic butter and melted cheese. It's great for feeding the family or making ahead for the week. This crispy chicken recipe is a solid choice when you want something comforting but not complicated.
This dish is satisfying any time of year-bright and fresh in warm months, yet cozy and hearty for cooler evenings.
A great pairing is Spaghetti Scampi e Spinaci, a lemony, spinach-and-shrimp pasta featured on your blog. Its light, vibrant flavors are a nice contrast to richer garlic butter chicken. It comes together in around 30 minutes and fits right into the same Italian-inspired vibe-making it the perfect companion dish
Ingredients
- Boneless, skinless chicken breasts work great, but thighs are also a good option if you prefer.
- All-purpose flour helps coat the chicken evenly before frying.
- Oregano brings in a subtle herby flavor.
- Smoked paprika gives the dish a warm, earthy depth.
- Salt is used to season the chicken and sauce.
- Black pepper adds a touch of mild heat.
- Eggs help the breadcrumb coating stick to the chicken.
- Breadcrumbs create a crispy texture, and you can use panko for more crunch.
- Vegetable oil is used for frying, but olive oil works too.
- Salted butter is the base of the garlic butter sauce.
- Garlic cloves bring bold flavor to the butter.
- Fresh parsley adds a bit of color and freshness to the dish.
- Lemon brightens everything up with some acidity.
- Spaghetti serves as the base and soaks up the garlic butter.
- Mozzarella melts over the chicken for extra comfort.
- Fresh parsley for topping is optional but adds a nice finishing touch.
- Salt and pepper to taste should be adjusted depending on your preference.
See recipe card for quantities.
How to Make Crispy Lemon Garlic Chicken with Spaghetti
Combine parsley, butter, garlic, salt, juice of half a lemon, and pepper to taste in a blender. Blend until smooth.
Flatten the chicken breasts using a meat mallet or rolling pin until they are about 1 inch thick.
Brush each chicken breast with the garlic butter you made in the blender.
Note: Do not use all of it. Use enough butter to lightly coat each chicken breast.
Refrigerate the chicken for 30-40 minutes or while you prepare the remaining ingredients.
In a medium bowl, mix the breadcrumbs with the oregano, smoked paprika, salt, and black pepper. Pour into a shallow dish.
In another shallow dish, pour the plain flour. In a deep dish, beat the eggs. Heat a frying pan with 3 tablespoons of vegetable oil or olive oil.
Dip each chicken breast in the beaten eggs first.
Roll in the flour.
Return to the eggs, then roll in the breadcrumb mixture
Fry over medium heat until golden and crispy on both sides.
Heat a pot of water until boiling. Add 1 tablespoon olive oil and salt to taste. Once the water is boiling, add the spaghetti and cook according to the package instructions.
Drain the spaghetti well, then add the rest of the garlic butter. Stir thoroughly to melt the butter and coat the pasta.
Add the mozzarella and stir again until melted and well combined.
Serve the spaghetti in a large serving bowl. Place the crispy chicken on top and sprinkle with additional parsley and lemon.
Hint: When frying, resist the urge to flip the chicken too early. Let it cook undisturbed for 3-4 minutes per side for maximum crispiness.
Substitutions & Variations
- Gluten-Free: Use gluten-free flour and breadcrumbs to make this dish celiac-friendly.
- Kid-Friendly Twist: Try cutting the chicken into strips before breading - kids love crispy chicken tenders!
- Dairy-Free Option: Swap the butter for plant-based and skip the mozzarella.
- Add Heat: A dash of red pepper flakes in the butter mixture gives it a spicy edge.
- Vegetarian Adaptation: Use breaded eggplant slices instead of chicken - it's delicious!
💭Crucial Success Tips
- Make sure the oil is hot before adding the chicken so the coating crisps up and doesn't absorb too much oil.
- Let the chicken rest for a couple of minutes on a paper towel-lined plate before serving.
- Don't skip flattening the chicken - even thickness means even cooking and the best texture.
FAQ
Absolutely. Linguine or fettuccine would work great, too.
Reheat the chicken in a toaster oven or air fryer for crispiness. For the pasta, a splash of water and quick sauté does the trick.
📖 Recipe
Crispy Lemon Garlic Chicken with Spaghetti
Ingredients
Method
- Combine parsley, butter, garlic, salt, juice of half a lemon, and pepper to taste in a blender. Blend until smooth.
- Flatten the chicken breasts using a meat mallet or rolling pin until they are about 1 inch thick.
- Brush each chicken breast with the garlic butter you made in the blender.
- Note: Do not use all of it. Use enough butter to lightly coat each chicken breast.
- Refrigerate the chicken for 30-40 minutes or while you prepare the remaining ingredients.
- In a medium bowl, mix the breadcrumbs with the oregano, smoked paprika, salt, and black pepper. Pour into a shallow dish.
- In another shallow dish, pour the plain flour. In a deep dish, beat the eggs.
- Heat a frying pan with 3 tablespoons of vegetable oil or olive oil.
- Dip each chicken breast in the beaten eggs first.
- Roll in the flour.
- Return to the eggs, then roll in the breadcrumb mixture.
- Fry over medium heat until golden and crispy on both sides.
- Heat a pot of water until boiling. Add 1 tablespoon olive oil and salt to taste. Once the water is boiling, add the spaghetti and cook according to the package instructions.
- Drain the spaghetti well, then add the rest of the garlic butter. Stir thoroughly to melt the butter and coat the pasta.
- Add the mozzarella and stir again until melted and well combined.
- Serve the spaghetti in a large serving bowl. Place the crispy chicken on top and sprinkle with additional parsley and lemon.
How to Store Crispy Lemon Garlic Chicken with Spaghetti
Store leftovers in an airtight container in the refrigerator. Best enjoyed within 2-3 days.
For best results, store the chicken separately from the spaghetti to keep it crispy.
Not ideal for freezing, as the crispy coating tends to soften.
Christmas
- Pistachio Raspberry Mini Cheesecake Domes
- Red Wine Poached Pears
- Mini Piggies in a Blanket
- Double-Baked Cranberry Apricot Walnut Biscotti Dipped in White Chocolate
Pin it for Later
Leave a Reply