Crispy Lemon Chicken Spaghetti
If there’s one dinner that never fails me on busy days, cozy weekends, or when family pops over unexpectedly, it’s this Crispy Lemon Garlic Chicken with Spaghetti.
This dish is for real life. From juggling hungry kids, long days, and that familiar question we all hear at least once a day: “What’s for dinner?” It’s tasty without being boring, fresh without being complicated, and crispy in the way that makes everyone sneak extra bites straight from the pan.
The lemon brings tang, the garlic adds flavor, the chicken stays juicy on the inside with a golden crunch on the outside, and the spaghetti ties everything together.
It’s perfect for a weeknight dinner, but it’s also a total crowd-pleaser for casual get-togethers or family-style meals where everyone gathers around the table and goes back for seconds.
Why This Recipe Works So Well
This recipe checks all the boxes:
- Quick and easy – 30 minutes start to finish
- Kid-friendly but still grown-up approved
- Perfect for sharing – easily feeds 4–6
- Uses simple ingredients you probably already have
It’s also flexible. You can swap chicken breasts for thighs, use panko for extra crunch, or toss in extra cheese because… well, cheese makes everything better.
Crispy Lemon Garlic Chicken with Spaghetti
Ingredients
For the Chicken
For the Lemon Garlic Butter
For the Pasta
For Serving
Step-by-Step Instructions
1. Make the Lemon Garlic Butter
This is the heart of the whole dish, so we’re starting here.
Add the butter, garlic, parsley, juice of half a lemon, salt, and pepper into a blender. Blend until smooth and creamy. It should smell fresh, garlicky, and slightly lemony.
Set it aside for now, but don’t wander too far… this butter is about to work some magic.
2. Prepare the Chicken
Place the chicken breasts between two pieces of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound them until they’re about 1 inch thick. This helps them cook evenly and stay juicy.
Brush each chicken breast lightly with the lemon garlic butter. You don’t need to use it all, just enough to coat the surface.
Pop the chicken into the refrigerator for 30–40 minutes, or while you prepare the rest of the ingredients. This step is simple but important. It gives the chicken time to absorb all that flavor.
3. Set Up the Coating Station
Grab three shallow dishes:
- Dish 1: Plain flour
- Dish 2: Beaten eggs
- Dish 3: Breadcrumbs mixed with oregano, smoked paprika, salt, and pepper
This little assembly line makes everything smoother and less messy (and trust me, that matters).
4. Coat the Chicken
Take one chicken breast at a time and follow this order:
- Dip into the egg
- Roll in flour
- Dip back into the egg
- Roll in the seasoned breadcrumbs
Press the breadcrumbs on gently so they really stick. Set aside and repeat with the remaining chicken.
5. Fry the Crispy Chicken
Heat the oil in a large frying pan over medium heat. Once hot, carefully place the chicken into the pan.
Cook until golden brown on each side and fully cooked through. This usually takes about 4–5 minutes per side, depending on thickness.
Transfer to a plate lined with paper towels and let them rest while you finish the pasta.
6. Cook the Spaghetti
Bring a large pot of water to a boil. Add salt and about 1 tablespoon of olive oil.
Cook the spaghetti according to package directions until al dente. Drain well.
While the pasta is still hot, add the remaining lemon garlic butter. Stir until the butter melts and coats every strand of spaghetti.
Add the mozzarella and stir again until it starts to melt into the pasta. Season with salt and pepper to taste.
7. Serve and Enjoy
Transfer the spaghetti to a large serving bowl. Slice the crispy chicken and arrange it on top.
Finish with fresh parsley and a little extra lemon zest or juice if you like things bright and fresh.
Serve warm and watch it disappear.
Helpful Tips from My Kitchen
- Use panko if you love extra crunch
- Chicken thighs are amazing here if you prefer juicier meat
- Don’t overcrowd the pan when frying—cook in batches if needed
- Taste your garlic butter before using and adjust lemon or salt if needed
Make It Your Own
This recipe is forgiving and flexible, which makes it perfect for real-life cooking.
Want more veggies?
Toss in sautéed spinach, roasted broccoli, or peas with the pasta.
Like things spicy?
Add a pinch of red pepper flakes to the breadcrumbs or garlic butter.
Feeding a crowd?
Double the spaghetti and butter, and slice the chicken for easy serving.
Perfect for Parties and Get-Togethers
This is one of those meals that looks impressive without being stressful. You can prep the chicken ahead of time, keep it chilled, and fry it just before serving. The pasta comes together quickly, making it ideal for hosting without missing out on time with your guests.
Serve it family-style in big bowls, pass around some extra lemon wedges, and let everyone help themselves.
Check Out More Pasta Recipes
Crispy Lemon Chicken Spaghetti
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts or thighs
- 1/2 cup all-purpose flour
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup breadcrumbs panko works great for extra crunch
- 3 tablespoons vegetable oil or olive oil
For the Lemon Garlic Butter
- 1/4 cup salted butter
- 3 garlic cloves
- 1 small bunch of fresh parsley
- Juice of 1/2 lemon
- Salt and pepper to taste
For the Pasta
- 1 package spaghetti
- 2 cups mozzarella
- Salt and pepper to taste
For Serving
- Fresh parsley chopped
- Extra lemon slices or zest
Instructions
- Add the butter, garlic, parsley, juice of half a lemon, salt, and pepper into a blender. Blend until smooth and creamy. It should smell fresh, garlicky, and slightly lemony.
- Set it aside for now, but don’t wander too far… this butter is about to work some magic.
- Place the chicken breasts between two pieces of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound them until they’re about 1 inch thick. This helps them cook evenly and stay juicy.
- Brush each chicken breast lightly with the lemon garlic butter. You don’t need to use it all—just enough to coat the surface.
- Pop the chicken into the refrigerator for 30–40 minutes, or while you prepare the rest of the ingredients. This step is simple but important. It gives the chicken time to absorb all that flavor.
- Grab three shallow dishes: Dish 1: Plain flour, Dish 2: Beaten eggs, Dish 3: Breadcrumbs mixed with oregano, smoked paprika, salt, and pepper.This little assembly line makes everything smoother and less messy (and trust me, that matters).
- Take one chicken breast at a time and follow this order: Dip into the egg, roll in flour, dip back into the egg, roll in the seasoned breadcrumbs. Press the breadcrumbs on gently so they really stick. Set aside and repeat with the remaining chicken.
- Heat the oil in a large frying pan over medium heat. Once hot, carefully place the chicken into the pan.
- Cook until golden brown on each side and fully cooked through. This usually takes about 4–5 minutes per side, depending on thickness.
- Transfer to a plate lined with paper towels and let them rest while you finish the pasta.
- Bring a large pot of water to a boil. Add salt and about 1 tablespoon of olive oil.
- Cook the spaghetti according to package directions until al dente. Drain well.
- While the pasta is still hot, add the remaining lemon garlic butter. Stir until the butter melts and coats every strand of spaghetti.
- Add the mozzarella and stir again until it starts to melt into the pasta. Season with salt and pepper to taste.
- Transfer the spaghetti to a large serving bowl. Slice the crispy chicken and arrange it on top.
- Finish with fresh parsley and a little extra lemon zest or juice if you like things bright and fresh.
