Description
A restaurant-quality dish featuring tender chicken in a bright lemon-garlic butter sauce that clings perfectly to pasta.
Ingredients
- 14 oz spaghetti or linguine
- 1 3/4 lbs boneless chicken thighs, cut into pieces
- 1 3/4 tsp fine sea salt, divided
- 3/4 tsp freshly ground black pepper
- 3/4 cup all-purpose flour
- 3 Tbsp olive oil, divided
- 7 Tbsp unsalted butter, divided
- 1 cup low-sodium chicken broth
- 5 garlic cloves, minced
- 1 1/4 tsp fresh lemon zest
- 1/3 cup fresh lemon juice
- 1/2 cup fresh parsley, chopped
- Fresh Parmesan cheese for serving
Instructions
- Season chicken with 1 tsp salt and pepper, then coat with flour.
- Cook pasta according to package directions until al dente. Reserve 3/4 cup pasta water.
- Heat skillet over medium-high heat. Add oil and 1 Tbsp butter.
- Cook chicken in batches until golden brown, about 2-3 minutes per side.
- Add chicken broth to pan and scrape up browned bits. Reduce by half.
- Whisk in remaining butter, then add garlic for 30 seconds.
- Remove from heat and stir in lemon juice, zest, and remaining salt.
- Return chicken to pan, add pasta and parsley, toss to combine.
- Add pasta water if needed and serve with Parmesan.
Notes
Use chicken thighs instead of breasts for better flavor and texture. The flour coating helps create a beautiful sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes