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.
