Pan-Seared Chicken with Lemon-Caper Pasta
Ingredients
- 1½ poundchicken breast
- ·salt
- ·black pepper
- 3 tablespoonolive oil
- 12 ouncepasta (short shapes like penne or fusilli)
- 2lemon
- ¼ cupcapers (drained)
- 3 clovegarlic
- ½ cupchicken broth
- 2 tablespoonbutter
- ¼ cupfresh parsley
- ¼ teaspoonred pepper flakes
Prep
- 01
Juice 2 lemons.
- 02
Mince 3 cloves garlic.
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain, reserving 1 cup pasta water, and set aside.
- 02
While pasta cooks, pat chicken breasts dry and season both sides generously with salt and pepper.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and sear 6–7 minutes per side until golden and cooked through (165°F on a meat thermometer). Transfer to a cutting board.
- 04
Add remaining 1 tablespoon olive oil to the skillet. Stir in minced garlic and cook 30 seconds until fragrant. Add capers and cook 1 minute.
- 05
Pour in lemon juice and chicken broth, scraping up any browned bits from the pan. Simmer 2 minutes. Stir in butter until melted, then taste and adjust seasoning with salt and pepper.
- 06
Slice the chicken and return to the pan. Add the cooked pasta and 0.5 cup reserved pasta water, tossing gently to coat. Add more pasta water if needed for a silky sauce.
- 07
Divide into bowls and top with fresh parsley and a pinch of red pepper flakes.
Spice Tips
This dish brightens naturally from the lemon and capers. For a subtle kick, the red pepper flakes add warmth without overpowering. If you like more heat, increase to 1/2 teaspoon or add a pinch of cayenne. Fresh basil can replace parsley for a different herbaceous note.
If you prefer boneless, skinless chicken thighs, they'll stay juicier than breast meat—cook for 7–8 minutes per side. Leftovers keep well refrigerated for up to 3 days.