About This Recipe
This recipe combines pan-seared chicken breasts with a rich lemon garlic butter sauce served over pasta tossed in a creamy Parmesan cheese sauce. It is a single-pan meal that integrates protein and carbohydrates into a cohesive dish. The recipe utilizes foundational cooking techniques such as searing, deglazing, and emulsification to create its signature sauces.
Why You’ll Love This Recipe
The preparation method efficiently uses the same skillet for cooking both the chicken and the sauce, which maximizes flavor from the fond left in the pan. The combination of acidic lemon, pungent garlic, rich butter, and salty Parmesan creates a balanced flavor profile. The recipe produces a visually appealing dish with a creamy, restaurant-style sauce.Recipe book subscription
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (approximately 1 to 1.5 pounds)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 tablespoons olive oil
2 tablespoons unsalted butter
For the Lemon Garlic Butter Sauce:
3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Juice of one lemon (approximately 1/4 cup)
1 teaspoon dried Italian seasoning
Butter substitutes guide
For the Pasta:
8 ounces fettuccine or linguine pasta
Salt for pasta water
Fresh parsley, chopped (for garnish)
Step by Step Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
While the pasta cooks, prepare the chicken. Place the chicken breasts on a cutting board and pat them dry with paper towels. If they are uneven in thickness, pound them to an even 1/2-inch to 3/4-inch thickness.
Season both sides of the chicken breasts evenly with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
Remove the chicken from the skillet and transfer it to a plate. Tent loosely with foil to keep warm.
Reduce the skillet heat to medium. Melt 2 tablespoons of butter in the same skillet, scraping the bottom to loosen any browned bits.
Add the minced garlic and cook for one minute, stirring constantly, until fragrant.
Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape all the fond from the bottom. Allow the broth to simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream, lemon juice, and Italian seasoning. Bring the sauce to a gentle simmer. Do not boil vigorously.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and the cheese has melted.
Return the cooked chicken breasts to the skillet, along with any accumulated juices. Spoon the sauce over the chicken and let it heat through for 1-2 minutes.
Add the drained pasta directly to the skillet with the sauce. Use tongs to toss the pasta until it is evenly coated.
Garnish with fresh chopped parsley before serving.
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. Adjust the cooking time as needed, as thighs often require a longer cooking time to become tender.
What can I use instead of heavy cream?
Half-and-half can be substituted for a slightly lighter sauce, but the sauce will be less rich and thick. Milk is not recommended as it can curdle and will not thicken properly.
Why is my sauce grainy?
A grainy sauce can result from overheating the cream or cheese, causing the sauce to break. It can also occur if pre-grated Parmesan cheese, which contains anti-caking agents, is used. For a smoother sauce, use freshly grated Parmesan and avoid boiling the sauce after the cheese is added.
Can I make this dish ahead of time?
The dish is best served immediately. The pasta will continue to absorb the sauce upon standing, which can make it dry. The sauce may also separate upon reheating.
You Must Know
Pounding the chicken to an even thickness is critical for uniform cooking. Using a microplane to grate the Parmesan cheese ensures it melts smoothly into the sauce. The fond, the browned bits left in the pan after searing the chicken, is the flavor base for the sauce and should not be discarded.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a small amount of chicken broth or cream to loosen the sauce. Freezing is not recommended as the creamy sauce is likely to separate upon thawing and reheating.
