The Roman Holiday Remix

Seared Chicken Breast with Lemon-Garlic Linguine

35 minutes
Serves 4
DinnerItalian
Herb's take

Inspired by Italy but engineered for weeknight efficiency, this dish pairs golden-seared chicken with punchy lemon-garlic linguine. You'll learn the subtle science of finishing pasta in its sauce , the key to perfect texture and flavor absorption.

Ingredients

Yield
4

Instructions

  1. 01
    Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
  2. 02
    Pat chicken breasts dry, season both sides with salt and pepper, and let rest at room temperature for 10 minutes.
  3. 03
    Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear 5-6 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil to rest.
  4. 04
    In the same skillet, lower the heat to medium. Add 1 tbsp olive oil and the minced garlic. Sauté for 30 seconds until fragrant but not browned.
  5. 05
    Deglaze the skillet with chicken broth, scraping up any browned bits. Simmer for 2 minutes.
  6. 06
    Add butter, lemon zest, and lemon juice to the skillet. Stir until butter melts and the sauce emulsifies.
  7. 07
    Add drained linguine to the skillet. Toss well to coat, adding reserved pasta water a splash at a time until the noodles are glossy and saucy.
  8. 08
    Slice the rested chicken breasts thinly across the grain.
  9. 09
    Divide the linguine among plates. Top with sliced chicken, pour over any accumulated juices, and sprinkle with parsley and grated Parmesan.
  10. 10
    Serve immediately. Season with extra salt, pepper, or a squeeze of lemon as desired.

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