Braised Lemon Chicken with Spaghetti Squash

Overview of a plate of braised lemon chicken with spaghetti squash


  • 1 large spaghetti squash
  • 2 tbsp. olive oil, divided
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 tsp. Italian seasoning
  • 1 1/4 lb. of chicken breasts, boneless/skinless
  • 1 tbsp. butter
  • 3 garlic cloves, minced
  • 1 tbsp. fresh rosemary, chopped fine
  • 1 1/4 cup chicken broth
  • 1 lemon
  • 1/4 cup of Parmesan cheese


  1. Preheat oven to 450 degrees. Cut spaghetti squash in half and scoop out seeds. Drizzle with 1 tbsp. olive oil and season with salt and pepper. Roast on a baking sheet for 50-60 minutes or until flesh is tender and can easily be poked with a fork. 
  2. Place flour and Italian seasoning in a shallow dish. Dredge chicken through flour mixture. Heat 1 tbsp. olive oil over medium-high heat. Sear chicken breast in pan, browning each side. Cook for about 3 minutes on each side. Place on plate and set aside. 
  3. Melt butter in the same skillet. Add garlic cloves and saute for about 30 seconds or until fragrant. Add broth, rosemary, and juice of half of the lemon. Add chicken back to skillet and simmer for at least 5 minutes or until chicken cooked thoroughly. 
  4. Once spaghetti squash finished roasting, scoop out flesh of squash. Top squash with chicken, pan sauce, and sprinkle with Parmesan cheese. Slice remaining lemon and serve with chicken.