Lemon Basil Chicken Over Linguini Recipe
parmesan crusted chicken breasts, goat cheese crumbles, lemon-basil sauce, button mushrooms, roasted tomatoes, linguini
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Ingredients
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Parmesan-Crusted Chicken
Lemon-Basil Sauce & Pasta
Finishing & Garnish
Method
Parmesan-Crusted Chicken
- 1
Prep chicken
If chicken breasts are thick, butterfly them or pound to an even 1/2-inch thickness. Pat dry with paper towels; season both sides with 1/2 tsp salt and 1/2 tsp black pepper.
- 2
Set up breading station
Place flour in a shallow bowl. Whisk the egg in a second shallow bowl. In a third bowl, combine panko breadcrumbs, 3 tbs grated Parmesan, garlic powder and remaining 1/2 tsp salt.
- 3
Bread the chicken
Dredge each breast first in flour (tapping off excess), then in the beaten egg, then press into the panko-Parmesan mixture until evenly coated. Set aside on a plate.
- 4
Pan-fry
Heat 3 tbs olive oil and 1 tbs butter in a large skillet over medium heat until shimmering. Add the crusted breasts and cook 4-5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil to keep warm. Reserve skillet with any browned bits for the sauce.
Lemon-Basil Sauce & Pasta
- 5
Cook linguini
Bring a large pot of salted water to a boil. Cook 8 oz linguini according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain linguini and return to the pot.
- 6
Sauté vegetables
While pasta cooks, heat 1 tbs olive oil and 2 tbs unsalted butter in the skillet used for chicken over medium heat. Add minced shallot and cook 1-2 minutes until softened. Add sliced mushrooms and cook 4-5 minutes until browned. Add halved cherry tomatoes and cook 2 minutes until they begin to blister.
- 7
Deglaze
Pour in 1 tbs white wine or chicken broth and scrape up any browned bits from the pan. Allow the liquid to reduce by half, about 1-2 minutes.
- 8
Make sauce
Reduce heat to low and stir in 1 cup heavy cream, 1 tbs grated Parmesan, fresh lemon juice, and lemon zest. Simmer gently for 2-3 minutes until slightly thickened. Season with 1 tsp salt and 1/2 tsp black pepper. If sauce is too thick, loosen with 2-4 tbs reserved pasta water.
- 9
Finish sauce with basil and pasta
Stir in chiffonade of fresh basil (about 1 cup) and then add drained linguini to the skillet (or pour sauce over pasta in pot). Toss to coat, adding up to 1/2 cup reserved pasta water to achieve a silky consistency. Taste and adjust seasoning with salt, pepper, or lemon juice as needed.
Assembly & Garnish
- 10
Slice chicken
Slice each Parmesan-crusted chicken breast into 1/2-inch thick slices on a cutting board.
- 11
Plate
Divide the linguini with lemon-basil sauce between two plates or shallow bowls. Arrange sliced chicken breasts on top of the pasta.
- 12
Add toppings
Scatter roasted/ blistered cherry tomatoes and sautéed mushrooms over the dish. Crumble 2 tbs goat cheese over each plate (or evenly among servings) and sprinkle extra 2 tbs grated Parmesan. Tear remaining fresh basil leaves and scatter as garnish. Serve with lemon wedges on the side.
- 13
Serve
Serve immediately while hot so the crisp chicken contrasts with the creamy lemon-basil linguini.
