Lemon Garlic Butter Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1 lb boneless, skinless chicken breast, bite-sized pieces
02 -
Zest and juice of 1 lemon
03 -
1/2 tsp Italian seasoning
04 -
Salt, to taste
05 -
Black pepper, to taste
06 -
1/2 tsp paprika
→ Butter Garlic Sauce
07 -
3 tbsp unsalted butter, divided
08 -
3 cloves garlic, minced
09 -
1/2 cup heavy cream
10 -
1/2 tsp garlic powder
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Pasta
13 -
8 oz linguine
14 -
2 tbsp unsalted butter
15 -
3/4 cup grated Parmesan cheese
→ Garnish
16 -
Fresh parsley, chopped
# Instructions:
01 -
Prepare linguine following package directions until al dente. Drain and set aside.
02 -
Combine chicken pieces with lemon zest and juice, Italian seasoning, paprika, salt, and pepper. Toss to coat evenly.
03 -
Heat 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken for 9–10 minutes until cooked through and golden. Remove from skillet.
04 -
Melt remaining 2 tablespoons butter in the skillet. Sauté garlic for 1–2 minutes until aromatic. Add heavy cream, garlic powder, salt, and pepper; simmer 3 minutes until slightly thickened.
05 -
Stir grated Parmesan into the cream sauce until fully melted and smooth.
06 -
Add cooked linguine to the skillet and toss thoroughly in the creamy sauce.
07 -
Plate the linguine and top with cooked chicken. Garnish with chopped parsley before serving.
# Notes:
01 -
Use freshly grated Parmesan for best sauce texture and flavor.