Community recipe
Parmesan-Crusted Chicken with Burst Tomato Spaghetti
Juicy, crisp-edged chicken cutlets sit over spaghetti tossed with sweet oven-burst tomatoes, garlic, lemon, and fresh basil. An easy weeknight dinner with the appeal of chicken Parmesan but a lighter, brighter finish.
- Serves
- 4
- Prep
- 18 min
- Cook
- 40 min
- Difficulty
- medium
Get ready
Ingredients
- 450 g cherry tomatos
- 3 garlics, peeled and thinly sliced
- 1 tbsp olive oil
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 cup all-purpose flour
- 1 egg, beaten
- 0.75 cup panko breadcrumbs
- 0.33 cup parmesan cheese, finely grated
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 680 g chicken breast cutlets, boneless and skinless
- 2 tbsp olive oils
- 3 l waters
- 1 tsp kosher salt
- 300 g spaghetti, dry
- 1 tbsp lemon juice
- 0.25 cup fresh basil leaves, torn
Make it
Instructions
- 01
Heat the oven and roast the tomatoes
Set a rack in the middle of the oven, preheat to 425°F (220°C), and set out a rimmed baking sheet. Wash and dry 450 g cherry tomato; peel and thinly slice 3 cloves garlic. Spread both on the sheet, drizzle with 1 tbsp olive oil, and season with 0.75 tsp kosher salt and 0.25 tsp black pepper. Toss and spread in one layer. Roast for 22–27 minutes, until the skins split and the juices thicken; leave on the sheet until the spaghetti is ready. | Why: High heat concentrates the tomatoes into a quick, naturally sweet sauce.
- 02
Prepare and bread the chicken
While the tomatoes roast, set out three shallow dishes and a clean plate. Put 0.25 cup all-purpose flour in the first dish. Beat 1 egg in the second. Mix 0.75 cup panko breadcrumbs, 0.333 cup Parmesan cheese, 0.5 tsp kosher salt, and 0.25 tsp black pepper in the third. Pat 680 g chicken breast cutlet dry with paper towels; if needed, slice into 4 similarly sized thin cutlets, about ½ inch thick. Coat each piece first in the flour, then the egg, then the crumb mixture, pressing gently to adhere. Set on the clean plate. Wash hands and clean surfaces and utensils that touched the raw chicken. | Why: Evenly thin cutlets cook quickly, while the three-layer coating forms a crisp crust.
- 03
Pan-fry the cutlets and check the tomatoes
Heat a large skillet over medium heat for 2 minutes. Add 2 tbsp olive oil, using about half for the first batch and the rest for the second. Cook the breaded cutlets in 2 batches, 3–4 minutes per side, adjusting the heat if the coating darkens too quickly. Transfer to a clean plate when golden and the thickest center registers 165°F (74°C); rest for 5 minutes. When the roasting time is up, carefully remove the sheet from the oven: the tomatoes should be split and saucy. Turn off the oven. | Why: Cooking in batches preserves the crunchy crust, and checking temperature ensures the chicken is cooked through.
- 04
Cook the spaghetti
Fill a large pot with 3 l water, set over high heat, and bring to a full boil, about 8–10 minutes. Stir in 1 tsp kosher salt and 300 g spaghetti. Boil uncovered, stirring occasionally, for 9–11 minutes or according to the package, until tender with a slight bite. Scoop out 0.5 cup of the starchy cooking liquid, then drain in a colander; do not rinse. | Why: A little reserved cooking liquid helps the roasted juices cling to the pasta.
- 05
Toss and serve
Transfer the roasted contents of the baking sheet to the empty pasta pot. Add the drained spaghetti, 1 tbsp lemon juice, and 2 tbsp of the reserved cooking liquid. Toss over low heat for 1–2 minutes until glossy, adding a little more reserved liquid if dry. Wash, dry, and tear 0.25 cup fresh basil leaves; scatter over the pasta. Divide among 4 plates and top with the rested cutlets. Serve immediately while the coating is crisp. | Why: Gentle tossing makes a light sauce without softening the chicken's crust.
