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Garlic Butter Chicken Recipe with a Lemon Parmesan Twist
Tired of Bland Weeknight Dinners? Elevate Your Meal Game!
Are you struggling to find that perfect weeknight meal that’s both quick to prepare and bursting with flavor? Data from numerous culinary surveys shows that up to 60% of home cooks find themselves in a dinner rut, often resorting to the same few recipes. If you’re looking for a way to break free from the ordinary and impress your family or guests without spending hours in the kitchen, you’ve landed in the right place. This Garlic Butter Chicken recipe, elevated with a zesty Lemon Parmesan twist and served with a delightful pasta, is the answer to your weeknight dinner prayers. It’s a dish that promises rich, savory notes perfectly balanced by bright, tangy undertones, transforming simple ingredients into an extraordinary culinary experience. Get ready to discover a new favorite that’s as satisfying to make as it is to eat, quickly becoming a staple in your recipe rotation.
The Symphony of Flavors: Ingredients You’ll Need
- For the Garlic Butter Chicken:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces (thighs offer more moisture and flavor, breasts are leaner)
- 2 tablespoons olive oil (a good quality extra virgin olive oil for a fruity note)
- 4 cloves garlic, minced (freshly minced releases the most potent aroma and taste)
- 1/2 cup unsalted butter (high-quality butter for a rich, creamy base)
- 1/4 cup dry white wine or chicken broth (adds depth; use broth if avoiding alcohol)
- 1/2 cup heavy cream (for ultimate creaminess; half-and-half is a lighter option)
- 1/4 cup grated Parmesan cheese (freshly grated melts better and tastes superior)
- 1 tablespoon fresh lemon juice (adds a bright, zesty counterpoint)
- 2 tablespoons chopped fresh parsley (for a pop of color and fresh herbal flavor)
- Salt and freshly ground black pepper to taste (essential for enhancing all flavors)
- For the Lemon Parmesan Pasta (Optional but Recommended):
- 8 ounces pasta of your choice (linguine, fettuccine, or penne work beautifully)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- Zest of 1/2 lemon
- Salt and pepper to taste
Time Well Spent: Recipe Breakdown
Compared to the average weeknight meal that can often stretch to an hour or more, this Garlic Butter Chicken with Lemon Parmesan Pasta is a dream. Its 40-minute total time makes it incredibly efficient for busy evenings, proving that delicious doesn’t have to mean time-consuming.
Crafting Culinary Magic: Step-by-Step
Step 1: Prepare the Chicken
First things first, let’s get our star ingredient ready. If you’re using chicken breasts, you might want to pound them slightly to an even thickness so they cook uniformly. Cut the chicken into uniform, bite-sized pieces – about 1-inch cubes work perfectly. Season them generously with salt and freshly ground black pepper. This initial seasoning is crucial for building flavor from the inside out. I find that using thighs makes the dish even more forgiving and tender, so don’t hesitate to go that route!
Step 2: Cook the Chicken
Grab a large skillet or Dutch oven and heat the 2 tablespoons of olive oil over medium-high heat until shimmering. Add your seasoned chicken pieces in a single layer, working in batches if necessary to avoid crowding the pan. Crowding will steam the chicken instead of searing it, and we want that beautiful golden-brown crust! Cook for about 3-4 minutes per side, until golden brown and cooked through. Once cooked, remove the chicken from the skillet and set it aside on a plate. Don’t wipe out the skillet – those browned bits are pure flavor!
Step 3: Make the Lemon Parmesan Sauce
Reduce the heat to medium. Add the 1/2 cup of butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it – burnt garlic tastes bitter! Pour in the white wine or chicken broth and scrape up any delicious browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly. Now, whisk in the heavy cream and bring it to a gentle simmer. Let it thicken for a few minutes. Stir in the grated Parmesan cheese until it melts into a smooth, luscious sauce. Finally, add the fresh lemon juice and season with additional salt and pepper to your liking. Taste and adjust seasonings – this is your moment to perfect the flavor!
Step 4: Combine and Finish
Return the cooked chicken to the skillet with the sauce. Toss gently to coat all the pieces evenly. Let it simmer for another minute or two, allowing the chicken to heat through and absorb the incredible flavors of the sauce. If you’re making the pasta, cook it according to package directions in a separate pot. While the pasta cooks, you can quickly make a simple sauce for it by sautéing 1 clove of minced garlic in 1 tablespoon of olive oil and 1 tablespoon of butter. Add the cooked pasta to this pan, toss with lemon zest, 1/4 cup Parmesan cheese, salt, and pepper. Drain the pasta and toss it with the prepared lemon parmesan dressing. Serve the garlic butter chicken immediately over the pasta. Garnish with fresh chopped parsley for a bright, herbaceous finish. Buon appetito!
A Look at the Goodness: Nutritional Snapshot
- Calories: Approximately 550-650 per serving (will vary based on chicken cut and creaminess)
- Protein: 35-45g
- Fat: 30-40g (including saturated fat from butter and cream)
- Carbohydrates: 15-25g (mostly from pasta if served with it)
- Sodium: Varies based on added salt and broth choice.
(Note: These are approximate values and can vary significantly based on exact ingredient amounts and choices, especially the use of heavy cream versus lighter alternatives and the portion size of the accompanying pasta.)
Lighter, Brighter Choices: Healthier Swaps
- Chicken: Opt for chicken breast for a leaner protein.
- Cream: Substitute heavy cream with half-and-half or even a splash of unsweetened almond milk combined with a cornstarch slurry for thickening.
- Butter: You can reduce the amount of butter slightly or use a mix of butter and olive oil.
- Pasta: Serve over whole wheat pasta, zucchini noodles (zoodles), or cauliflower rice for a significant carbohydrate reduction and added fiber.
- Parmesan: Use a reduced-fat Parmesan or sprinkle more sparingly.
Perfect Pairings: How to Serve
- Lemon Parmesan Pasta: As detailed in the recipe, this is a classic pairing that soaks up the glorious sauce.
- Steamed or Roasted Vegetables: Broccoli, asparagus, green beans, or spinach are excellent companions. Toss them with a little olive oil and lemon zest for an extra touch.
- Crusty Bread: Perfect for mopping up any leftover sauce.
- Simple Salad: A light, fresh salad with a vinaigrette can balance the richness of the chicken.
Avoiding Pitfalls: Common Mistakes to Dodge
- Overcrowding the Pan: This leads to steamed, not seared, chicken, resulting in less flavor and a less appealing texture. Cook in batches!
- Burning the Garlic: Garlic cooks very quickly. Add it after the butter is melted and sauté for only about 30-60 seconds until fragrant.
- Not Tasting and Adjusting Seasonings: Salt, pepper, and lemon are key. Taste your sauce before adding the chicken and adjust as needed.
- Using Stale Parmesan: Pre-grated Parmesan often contains anti-caking agents that prevent it from melting smoothly. Freshly grated is best for a silky sauce.
- Overcooking the Chicken: Chicken, especially breasts, can become dry quickly. Cook until just done and let it finish in the sauce.
Keep the Goodness Going: Storing Leftovers
- Allow the chicken and any accompanying pasta to cool completely before storing.
- Store in an airtight container in the refrigerator for up to 3 days.
- When reheating, a gentle simmer on the stovetop with a splash of broth or water can help revive the sauce. Avoid microwaving, as it can sometimes dry out the chicken. If reheating pasta separately, consider adding a little more butter or olive oil.
Your New Go-To Dinner is Served!
There you have it – a restaurant-worthy Garlic Butter Chicken with a vibrant Lemon Parmesan twist that’s surprisingly easy to master. This dish proves that you don’t need fancy ingredients or hours of your time to create something truly special. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe is designed to impress with its balanced flavors and satisfying textures. It’s perfect for a cozy family dinner, a delightful date night in, or even when you need to whip up something impressive for unexpected guests.
Did you try this recipe? We’d love to hear about your experience! Share your thoughts and any creative twists you added in the comments below. And don’t forget to tag us on social media with #MyKitchenStorie when you share your delicious creations!
Frequently Asked Questions
***Can I make this recipe ahead of time?***
While the chicken and sauce are best served fresh, you can prepare the chicken pieces and chop all your aromatics in advance. The sauce is also relatively quick to make, so assembling it just before serving is ideal for optimal texture and flavor.
***What if I don’t have white wine?***
No problem! You can easily substitute the white wine with an equal amount of low-sodium chicken broth. For an even tangier flavor, a splash of white wine vinegar or extra lemon juice can also be added, but use sparingly.
***Can I use different herbs?***
Absolutely! While parsley offers a fresh finish, other herbs like chives, dill, or even a pinch of dried oregano or thyme can complement the dish beautifully. Adjust to your preference!
***How can I make the sauce thicker?***
If your sauce isn’t thickening to your liking, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering sauce and cook for another minute or two until it reaches your desired consistency.
***Is this recipe kid-friendly?***
Yes, this recipe is generally kid-friendly! You can adjust the garlic and lemon to their preferences. Serving it with plain pasta and a little bit of the sauce on the side can also help. Omitting the wine entirely if it’s a concern is also easy.
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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