Lemon Garlic Butter Chicken with Spaghetti
Lemon Garlic Butter Chicken with Spaghetti
Ingredients
For the Chicken
- 3 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
For the Spaghetti
- 12 ounces spaghetti
- 1 tablespoon salt, for pasta water
For the Lemon Garlic Butter Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup fresh parsley, finely chopped
- 1/4 teaspoon red pepper flakes, optional
For Serving
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1 tablespoon fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for garnish
Instructions
- 1
Prepare the chicken: Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides of the chicken with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Lightly dredge each chicken breast in the all-purpose flour, shaking off any excess.
⏱️ 10 min
- 2
Cook the spaghetti: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water. Drain the spaghetti and set aside.
⏱️ 12 min
- 3
Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet (preferably oven-safe if serving in it) over medium-high heat. Once the oil is shimmering, add the floured chicken breasts. Sear for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
⏱️ 10 min
- 4
Prepare the lemon garlic butter sauce: Reduce the heat to medium. Add 1/2 cup unsalted butter to the same skillet, scraping up any browned bits from the bottom of the pan. Once the butter is melted, add the minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Finish the sauce: Pour in 1 cup chicken broth and 1/4 cup fresh lemon juice. Bring the sauce to a simmer, stirring occasionally. Let it simmer for 2-3 minutes to slightly reduce. Stir in 1/4 cup finely chopped fresh parsley and 1/4 cup grated Parmesan cheese. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 4 min
- 6
Combine and serve: Add the cooked spaghetti to the skillet with the sauce and toss to coat thoroughly. Return the seared chicken breasts to the skillet, nestling them into the spaghetti. Garnish with an additional 1 tablespoon of chopped fresh parsley and more grated Parmesan cheese, if desired. Serve immediately with fresh lemon wedges on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Butter Chicken with Spaghetti
Ingredients
For the Chicken
- 3 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
For the Spaghetti
- 12 ounces spaghetti
- 1 tablespoon salt, for pasta water
For the Lemon Garlic Butter Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup fresh parsley, finely chopped
- 1/4 teaspoon red pepper flakes, optional
For Serving
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1 tablespoon fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for garnish
Instructions
- 1
Prepare the chicken: Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides of the chicken with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Lightly dredge each chicken breast in the all-purpose flour, shaking off any excess.
⏱️ 10 min - 2
Cook the spaghetti: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water. Drain the spaghetti and set aside.
⏱️ 12 min - 3
Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet (preferably oven-safe if serving in it) over medium-high heat. Once the oil is shimmering, add the floured chicken breasts. Sear for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
⏱️ 10 min - 4
Prepare the lemon garlic butter sauce: Reduce the heat to medium. Add 1/2 cup unsalted butter to the same skillet, scraping up any browned bits from the bottom of the pan. Once the butter is melted, add the minced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Finish the sauce: Pour in 1 cup chicken broth and 1/4 cup fresh lemon juice. Bring the sauce to a simmer, stirring occasionally. Let it simmer for 2-3 minutes to slightly reduce. Stir in 1/4 cup finely chopped fresh parsley and 1/4 cup grated Parmesan cheese. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 4 min - 6
Combine and serve: Add the cooked spaghetti to the skillet with the sauce and toss to coat thoroughly. Return the seared chicken breasts to the skillet, nestling them into the spaghetti. Garnish with an additional 1 tablespoon of chopped fresh parsley and more grated Parmesan cheese, if desired. Serve immediately with fresh lemon wedges on the side.
⏱️ 3 min