Over cappellini pasta in lemon butter sauce.

Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Dip each chicken breast first in flour, then in the eggs, and finally coat with bread crumbs.

Bread the Chicken

Place the breaded chicken on a baking sheet and top each piece with shredded mozzarella cheese. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the cheese is bubbly and golden.

Bake the Chicken

In a saucepan over medium heat, melt the unsalted butter. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Make the Sauce

Stir in fresh lemon juice and lemon zest. Allow the sauce to simmer for about 5 minutes, then remove from heat and add chopped parsley.

Combine Ingredients

In a large pot, bring salted water to a boil. Add the cappellini pasta and cook according to package instructions until al dente, about 3-4 minutes. Drain and set aside.

Cook the Pasta

On a plate, place a serving of cappellini pasta. Drizzle with the lemon butter sauce and top with a piece of the mozzarella crusted chicken. Garnish with additional parsley if desired.

Plate the Dish

mozzarella crusted chicken di limone

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!