Description
This Lemon Garlic Butter Chicken Bites recipe is a delicious and easy-to-make dish featuring tender chicken pieces sautéed in a zesty lemon garlic butter sauce, served atop creamy savory Parmesan linguine. Perfect for a flavorful weeknight dinner, it combines bright citrus notes, aromatic herbs, and rich cheese to create a satisfying and elegant meal.
Ingredients
Scale
Chicken Bites
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- Juice of 1 large lemon
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated parmesan cheese (for garnish)
Parmesan Linguine
- 8 ounces linguine pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Chicken Bites: Pat the chicken pieces dry and season them with salt, black pepper, dried oregano, and red pepper flakes if using. This seasoning step infuses the chicken with flavor before cooking.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken pieces and cook for about 3-4 minutes per side until they turn golden brown and are cooked through. Once done, remove the chicken from the skillet and set aside.
- Make the Garlic Butter Sauce: In the same skillet, lower the heat to medium and add butter. Stir in minced garlic and cook for 30 seconds until fragrant, taking care not to burn the garlic.
- Finish the Chicken in the Sauce: Add lemon juice and lemon zest to the skillet, stirring well to combine. Return the cooked chicken pieces to the pan and toss them to coat thoroughly in the lemon garlic butter sauce. Sprinkle with fresh parsley for freshness and remove from heat.
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente. Drain the pasta, reserving half a cup of pasta water for adjusting the sauce consistency later.
- Make the Parmesan Sauce: In a separate pan over medium heat, melt butter then sauté minced garlic for about 30 seconds. Pour in the heavy cream and bring it to a gentle simmer, stirring regularly to prevent scorching. Add the grated parmesan cheese and stir until the sauce is smooth and creamy.
- Season the Sauce: Season the parmesan sauce with salt and black pepper to taste. If the sauce becomes too thick, slowly add reserved pasta water to reach your desired consistency.
- Combine Pasta and Sauce: Toss the cooked linguine in the parmesan sauce until all noodles are evenly coated with the creamy mixture.
- Plate the Dish: Serve the parmesan linguine on plates and top with the lemon garlic butter chicken bites.
- Garnish and Serve: Sprinkle extra grated parmesan cheese and chopped fresh parsley on top for garnish. Serve the dish warm and enjoy the harmonious blend of flavors.
Notes
- You can adjust the amount of red pepper flakes to control the spiciness or omit them for a milder flavor.
- Reserve some pasta water to loosen the parmesan sauce if it thickens too much.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Ensure not to overcook the chicken to keep it juicy and tender.
- Freshly grated parmesan delivers the best flavor and melts smoothly compared to pre-grated varieties.
