Lemon Basil Chicken Over Linguini Recipe

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.

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.

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.

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.

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.

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.

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.

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.

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.

Slice chicken

Slice each Parmesan-crusted chicken breast into 1/2-inch thick slices on a cutting board.

Plate

Divide the linguini with lemon-basil sauce between two plates or shallow bowls. Arrange sliced chicken breasts on top of the pasta.

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.

Serve

Serve immediately while hot so the crisp chicken contrasts with the creamy lemon-basil linguini.