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Garlic Butter Chicken Recipe with a Lemon Parmesan Twist
Unlock Flavorful Weeknight Dinners: Garlic Butter Chicken with Lemon Parmesan Pasta
Are you tired of the weeknight dinner dilemma? Studies show that a significant percentage of home cooks struggle to find quick, delicious, and satisfying meal options that don’t involve hours in the kitchen. If you’re nodding along, then it’s time to discover your new go-to: Garlic Butter Chicken with a zesty Lemon Parmesan Pasta twist. This recipe is designed to be incredibly flavorful, surprisingly simple, and adaptable, making it a true winner for busy evenings or when you simply want to impress without the fuss. Imagine tender, pan-seared chicken bathed in a rich, aromatic garlic butter sauce, perfectly complementing a bright and cheesy pasta. It’s comfort food with an elegant, tangy finish that will have everyone asking for seconds.
The Symphony of Ingredients
The magic of this Garlic Butter Chicken lies in its simplicity and the quality of its components. Each element plays a crucial role in creating a harmonious, mouthwatering dish.
- Chicken Breasts or Thighs: 1.5 lbs, boneless, skinless. We’re looking for juicy, tender pieces. Chicken thighs offer more moisture and can be a more forgiving option, while breasts offer a leaner choice. Cut into bite-sized pieces for even cooking.
- Unsalted Butter: 6 tablespoons, divided. The creamy base of our sauce. Unsalted gives you control over the saltiness.
- Olive Oil: 2 tablespoons. To help the butter brown more slowly and prevent burning, and for searing the chicken. Extra virgin for a subtle fruitiness.
- Garlic: 6-8 cloves, minced. The star of the show! The more, the merrier, really. Freshly minced will give you the most pungent, delightful aroma and flavor.
- Chicken Broth: 1 cup. Low-sodium is preferred. This will deglaze the pan and form the body of our sauce.
- Heavy Cream: 1/2 cup. For that luxurious, velvety texture in the sauce.
- Lemon: 1 large, zested and juiced. The vibrant, zesty twist that cuts through the richness. Freshly squeezed is non-negotiable here.
- Parmesan Cheese: 1/2 cup, freshly grated. Adds a salty, nutty depth. Use the real stuff, not pre-shredded which can be waxy.
- Fresh Parsley: 1/4 cup, chopped. For a burst of freshness and color to garnish.
- Salt and Black Pepper: To taste. Essential for bringing out all the flavors.
- Dried Italian Seasoning: 1 teaspoon. Adds a subtle herbal complexity that complements the chicken. (Optional but recommended)
For the Lemon Parmesan Pasta:
- Pasta: 12 ounces. Linguine, fettuccine, or spaghetti work beautifully. Choose your favorite!
- Salt: For pasta water.
- Reserved Pasta Water: About 1/2 cup. Starchy water is key for creating a silky sauce.
- Extra Parmesan Cheese: For serving.
- Lemon Zest & Parsley: For garnish.
Timing is Everything
15 minutes
25 minutes
40 minutes
Compared to many dinner recipes that can easily push past the hour mark, this Garlic Butter Chicken is a speed demon. The 40-minute total time is fantastic for busy schedules, making it a weeknight warrior.
Crafting Culinary Perfection: Step-by-Step
Step 1: Prep Your Ingredients
Mise en place is your best friend here! Pat your chicken pieces dry with paper towels – this is crucial for a good sear. Season them generously with salt, black pepper, and the Italian seasoning if using. Mince your garlic, zest and juice your lemon, chop your parsley, and grate your Parmesan cheese. Having everything prepped and within reach means the actual cooking process flows seamlessly.
Step 2: Sear the Chicken
Heat the olive oil and 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Once the butter has melted and is starting to foam, add the chicken pieces in a single layer, making sure not to overcrowd the pan (cook in batches if necessary). Sear for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. Don’t worry if it’s not fully cooked through at this stage, as it will finish cooking in the sauce.
Step 3: Build the Luscious Sauce
Reduce the heat to medium. Add the remaining 4 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom – this is where so much flavor lives! Let the broth simmer and reduce by about half, which should take 3-5 minutes.
Step 4: Combine and Finish
Pour in the heavy cream and stir to combine. Bring the sauce to a gentle simmer, then stir in the lemon zest, lemon juice, and grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste. Return the seared chicken to the skillet, tossing to coat it evenly in the glorious sauce. Let it simmer for another 2-3 minutes to ensure the chicken is fully cooked and everything is heated through.
Step 5: Prepare the Lemon Parmesan Pasta
While the chicken is simmering, cook your pasta according to package directions in well-salted boiling water. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and return it to the pot. Add a splash of the reserved pasta water and a generous amount of extra Parmesan cheese. Toss until the pasta is coated in a light, cheesy sauce. Adjust with more pasta water if needed to achieve your desired consistency.
Step 6: Plate and Serve
Divide the lemon Parmesan pasta among serving plates. Spoon the garlic butter chicken and its rich sauce generously over the top. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese and lemon zest, if desired. Serve immediately and enjoy the symphony of flavors!
Nutritional Snapshot (Estimated per serving, without pasta):
- Calories: Approx. 450-550
- Protein: Approx. 35-45g
- Fat: Approx. 30-40g
- Carbohydrates: Approx. 10-15g
Note: Nutritional values are estimates and can vary based on ingredient choices and portion sizes. Pasta and additional garnishes will alter these figures.
Healthier Swaps, Maximum Flavor
Looking to lighten things up without sacrificing taste? Try these smart substitutions:
- For the Cream: Substitute with half-and-half or even a splash of milk mixed with a little cornstarch to thicken. For a dairy-free option, use full-fat coconut milk (though it will subtly alter the flavor profile).
- Butter: Reduce the butter by a tablespoon or two, and rely more on olive oil for sautéing. Ensure you don’t let the garlic burn.
- Chicken: Opt for chicken breast over thighs for a leaner protein source.
- Pasta: Serve over a bed of zucchini noodles (zoodles), shirataki noodles, or a generous portion of steamed or roasted vegetables like broccoli or asparagus.
- Cheese: Use a reduced-fat Parmesan, or simply use a bit less. The flavor is still potent!
Serving Suggestions: Beyond the Plate
This Garlic Butter Chicken is wonderfully versatile. While the Lemon Parmesan Pasta is a divine pairing, consider these other serving options:
- Roasted Vegetables: Serve alongside roasted broccoli, asparagus, Brussels sprouts, or a vibrant mix of bell peppers and onions.
- Garlic Bread: No need to complicate things! A crusty garlic bread is perfect for soaking up any extra sauce.
- Simple Salad: A light, crisp green salad with a zesty vinaigrette provides a refreshing contrast to the rich chicken dish.
- Cauliflower Rice: For a low-carb option, serve over fluffy cauliflower rice.
Common Mistakes to Avoid
Prevent culinary mishaps with these pro tips:
- Overcrowding the Pan: This steams the chicken instead of searing it, leading to pale, rubbery meat. Cook in batches!
- Burning the Garlic: Garlic cooks very quickly. Add it to the melted butter and cook only until fragrant (about 1 minute). Burnt garlic is bitter and ruins the sauce.
- Not Using Fresh Lemon: Bottled lemon juice just doesn’t have the same vibrant, fresh flavor that’s essential for the “twist.”
- Skipping the Pasta Water: That starchy water is liquid gold for creating a smooth, emulsified sauce for the pasta.
- Not Tasting and Adjusting: Always taste your sauce before serving! Adjust salt, pepper, and lemon juice as needed.
Storing and Reheating Tips
Leftovers of this delightful dish can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly upon chilling. To reheat, gently warm the chicken and sauce in a skillet over low heat, adding a splash of chicken broth or water if it seems too thick. Reheat pasta separately, adding a little water or butter to loosen it up.
Frequently Asked Questions
***Can I use chicken thighs instead of breasts?***
Absolutely! Chicken thighs are often more forgiving and stay incredibly moist, making them a fantastic choice for this recipe. You may need to adjust the cooking time slightly, but the flavor will be superb.
***How can I make this dish spicier?***
Add a pinch of red pepper flakes along with the garlic when you’re sautéing, or a dash of your favorite hot sauce to the finished sauce for a spicy kick.
***What if I don’t have fresh lemons?***
While fresh lemon is highly recommended for its bright flavor, you can use bottled lemon juice in a pinch. Use about 1-2 tablespoons and adjust to your taste. You’ll miss out on the vibrant zest, though!
***Can I make the sauce ahead of time?***
You can prepare the sauce base (up to adding the cream and Parmesan) a few hours in advance. Reheat gently and then finish with the cream and cheese before adding the chicken.
***Is the pasta essential to this recipe?***
While the Lemon Parmesan Pasta is a perfect companion, this Garlic Butter Chicken is delicious served on its own, over rice, or with a side of vegetables, as mentioned in the serving suggestions.
Until Next Time!
There you have it – Garlic Butter Chicken with a zesty Lemon Parmesan twist that’s destined to become a family favorite. It’s a testament to how simple ingredients, thoughtfully prepared, can create restaurant-quality meals right in your own kitchen. Don’t let mealtime be a chore; embrace deliciousness and ease with recipes like this one. Bookmark this page, share it with friends, and let us know how your Garlic Butter Chicken turns out in the comments below!
Garlic Butter Chicken with Lemon Parmesan Pasta
This dish combines tender, golden chicken bites with a creamy, zesty Parmesan pasta. The garlic butter and lemon infuse the chicken with vibrant flavor, while the rich pasta balances it out for a perfect weeknight dinner.
Ingredients
- 1lb boneless, skinless chicken breast, cut into bite-sized piecesSalt and pepper, to taste½ tsppaprika½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
- Salt and pepper, to taste½ tsppaprika½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
- ½ tsppaprika½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
- ½ tspItalian seasoning3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
- 3 tbspbutter, divided3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
- 3cloves garlic, mincedZest and juice of 1 lemonFresh parsley, chopped (for garnish)
- Zest and juice of 1 lemonFresh parsley, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
- 8 ozlinguine2 tbspbutter¾ cupgrated Parmesan cheese½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
- 2 tbspbutter¾ cupgrated Parmesan cheese½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
- ¾ cupgrated Parmesan cheese½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
- ½ cupheavy creamSalt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
- Salt and pepper, to taste½ tspgarlic powderFresh parsley, chopped (for garnish)
- ½ tspgarlic powderFresh parsley, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- 1️⃣Prepare the chicken:
- Season the chicken pieces with salt, pepper, paprika, and Italian seasoning.Heat 2 tbsp of butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked through.2️⃣Add garlic and lemon:Once the chicken is cooked, stir in the minced garlic, lemon zest, and a squeeze of fresh lemon juice.Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- Heat 2 tbsp of butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden and fully cooked through.2️⃣Add garlic and lemon:Once the chicken is cooked, stir in the minced garlic, lemon zest, and a squeeze of fresh lemon juice.Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- 2️⃣Add garlic and lemon:
- Once the chicken is cooked, stir in the minced garlic, lemon zest, and a squeeze of fresh lemon juice.Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- Cook for an additional 1-2 minutes to let the chicken absorb the bright, garlicky flavors. Remove the chicken from the skillet and set aside.3️⃣Cook the pasta:While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- 3️⃣Cook the pasta:
- While the chicken rests, bring a pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta.4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- 4️⃣Make the Parmesan sauce:In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in the heavy cream and garlic powder, whisking until smooth.
- Gradually add the Parmesan cheese, whisking until the sauce thickens. Season with salt and pepper to taste.5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- 5️⃣Combine the pasta:Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- Add the cooked linguine to the skillet with the sauce. Toss until the pasta is fully coated. If needed, stir in a splash of the reserved pasta water to reach your desired sauce consistency.
- 6️⃣Serve and garnish:Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
- Plate the pasta and top it with the garlic butter chicken. Garnish with freshly chopped parsley and additional Parmesan cheese, if desired.
Notes
Chicken alternative:Swap the chicken for shrimp for a seafood twist on this recipe.Pasta options:If you don’t have linguine, spaghetti or fettuccine work just as well.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to keep the sauce creamy.
Pasta options:If you don’t have linguine, spaghetti or fettuccine work just as well.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to keep the sauce creamy.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to keep the sauce creamy.
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