My whole family can’t get enough of these crispy lemon chicken bites. Paired with a light, herb-filled lemon spaghetti, this dinner is cozy, refreshing, and deeply satisfying—an ideal weeknight meal.
We’re making a simple Monday night dinner that everyone will love.
This is one of those recipes my kids go crazy for: crisp lemon chicken, creamy but light spaghetti, and loads of fresh herbs. It feels comforting without being heavy, cooks quickly, and is easy to customize.
I almost always want to double the chicken because it disappears so fast. These little lemony bites are perfect straight from the pan, and they’re excellent dipped in a dill or herby sauce if you like.
They’re unexpectedly delicious.
These chicken bites are versatile — great on their own, over rice or grains, tucked into a wrap, or tossed on a salad. They look simple but are tender, juicy, and cook in minutes.
I dice chicken breasts, season with salt, pepper, garlic powder, and a sprinkle of cornstarch, then add bright lemon zest. It’s such an easy, flavorful combination.
I crisp the chicken in a hot skillet—just a few minutes per side—and the kitchen smells amazing. The kids inevitably sneak a piece while I finish the meal.
While the chicken cooks, I boil spaghetti and use the same skillet after removing the chicken. The pasta goes into the skillet with reserved starchy pasta water, a splash of cream, lots of fresh herbs, and more lemon zest.
And of course: parmesan. It brings everything together.
The spaghetti is very light—a thin, silky coating rather than a heavy sauce. It’s similar in spirit to other lemony pasta dishes I love: bright, textural, and satisfying without weighing you down.
I usually serve this with parmesan roasted broccoli—my family requests it constantly—and it pairs beautifully with the lemony pasta and chicken. You can swap in your favorite green or side if you prefer.
For proportions, one pound of chicken with a half pound of pasta works well for a balanced meal. If you prefer more pasta, use a full pound of pasta instead.
Simple, bright, and delicious—this is comfort food that feels fresh.
Crispy Lemon Chicken Bites & Spaghetti
Lemon Chicken Bites & Spaghetti
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Ingredients
- 1 pound boneless, skinless chicken breasts, cut into cubes
- kosher salt and pepper
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- 3 tablespoons fresh lemon zest
- 2 to 3 tablespoons olive oil
- ½ pound spaghetti or bucatini
- 1 cup reserved pasta water
- 2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- ⅓ cup heavy cream
- ½ cup finely grated parmesan cheese, plus more for topping
- ¼ cup chopped fresh parsley, plus more for topping
Instructions
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Cut the chicken into even cubes. Season with kosher salt, pepper, and garlic powder. Sprinkle with cornstarch and 1 tablespoon of the lemon zest, then toss to coat.
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Heat the olive oil in a large (10 or 12 inch) skillet over medium heat. Add the chicken in a single layer.
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Meanwhile, bring a pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.
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Brown the chicken on one side, about 3–4 minutes, then turn and continue to brown, about 10–12 minutes total, until the internal temperature reaches 165°F.
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Transfer the cooked chicken to a plate and set aside.
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In the same skillet, add the minced garlic and cook 30 seconds; add a splash more oil if needed. Add the cooked pasta, ½ cup reserved pasta water, lemon juice, heavy cream, and the remaining lemon zest. Toss and stir for a minute or two so the pasta is evenly coated. Add more pasta water to achieve a thin, silky coating rather than a thick sauce.
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Stir in the parmesan and chopped parsley. Taste and adjust seasoning. Return the chicken to the pan and toss to combine.
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Serve immediately, topped with extra parmesan and parsley if desired.
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Yum.