Parmesan-Crusted Chicken

Parmesan-Crusted Chicken

with Creamy Lemon Tomato Spaghetti

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Make your nonna proud tonight: this recipe features everything you need to have an Italian-style feast. The centerpiece is the Parmesan-crusted chicken, which is baked in the oven to make the cheese nice and melty. But the linguine pasta on the side is practically a complete dish in its own right, featuring roasted tomatoes with a creamy lemon sauce. Get your knives ready for slicing in and set your forks to twirl, because you’ll wanna eat up every last bite.

Tags:Family friendly

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


½ cup

Panko Breadcrumbs


1 tablespoon

Fry Seasoning

½ cup

Parmesan Cheese


12 ounce

Chicken Breasts

2 teaspoon

Dijon Mustard

2 tablespoon



6 ounce



4 ounce

Grape Tomatoes

2 clove


2 tablespoon

Cream Cheese


Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4351 kJ
Calories1040 kcal
Fat50 g
Saturated Fat20 g
Carbohydrate51 g
Sugar8 g
Dietary Fiber4 g
Protein57 g
Cholesterol205 mg
Sodium780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Large Pot
Small Bowl
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
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Adjust rack to middle position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil. Wash and dry all produce. Zest and quarter lemon. In a small bowl, combine panko, half the Fry Seasoning, half the Parmesan, and a drizzle of oil. Season with salt and pepper.


Pat chicken dry with paper towels and place on one side of prepared baking sheet. Season all over with salt, pepper, and remaining Fry Seasoning. In a second small bowl, combine mustard and mayonnaise; evenly spread onto tops of chicken. Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). Roast for 10 minutes (we’ll add more to the sheet then).


Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Meanwhile, halve tomatoes. Mince or grate garlic. In a medium bowl, toss tomatoes with half the garlic and a drizzle of olive oil. Season with plenty of salt and pepper.


Once chicken has roasted 10 minutes, remove baking sheet from oven. Place seasoned tomatoes on empty side of sheet. Return to oven until tomatoes are lightly browned and softened and chicken is cooked through, 7-8 minutes. TIP: If tomatoes are still firm, remove chicken from sheet and roast tomatoes about a minute more.


Melt 1 TBSP butter in pot used for pasta over medium heat. Add remaining garlic; cook until fragrant, 20-30 seconds. Lower heat; stir in another 1 TBSP butter (2 TBSP for 4 servings), cream cheese, a pinch of lemon zest, and ¼ cup reserved pasta cooking water until smooth. Squeeze in 1 TBSP lemon juice; add spaghetti and toss to combine. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.


Add half the tomatoes to pot with spaghetti. Season with salt and pepper; toss to combine. Divide pasta and chicken between plates. Top pasta with remaining tomatoes and Parmesan. Serve with any remaining lemon wedges on the side.