Charred Lemon Chicken over Sun-Dried Tomato Pasta

Charred Lemon Chicken over Sun-Dried Tomato Pasta

This chicken dinner gets the cheffy treatment with charred lemon. We halve the fruit, then sear cut-side down in the same pan as chicken breasts to caramelize its sugars and give a concentrated, smoky-sweet flavor to the meat. Some of the lemon is then juiced into a sauce for angel hair noodles with sun-dried tomatoes, garlic, butter, and white wine, while the remainder is cut into wedges for squeezing over the chicken and pasta.

4

Servings

35 mins

Total cook time

Beginner

Skill level

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Total original price
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Main Ingredients

  • 1/4 ounce oregano
  • 6 ounces sun-dried tomatoes
  • 2 lemons
  • 3 cloves garlic
  • 4 boneless skinless chicken breasts
  • 12 ounces angel hair pasta
  • 1/2 cup white wine
  • 38 grams unsalted butter
  • olive oil
  • kosher salt
  • black pepper

Cooking Instructions

Step 1

Bring a large pot of water to a boil over high heat. Rinse all produce. Set aside half of whole oregano sprigs for the next step; strip remaining oregano leaves, discarding stems. Thinly slice sun-dried tomatoes; reserve .25 cup for garnish and set aside. If you have a zester and want to infuse your sauce with even more flavor, zest up to 1 lemon, then halve lemons. Thinly slice garlic.

Step 2

Pat chicken dry with paper towel; season all over with 1 teaspoon salt and pepper. Heat 1 tablespoon olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add chicken; top with whole oregano sprigs (see recipe tip). Cook until browned on bottom, 6 minutes; flip and add lemon halves to pan, cut-side down. Cook until lemons are charred and chicken is no longer pink, 6 minutes more.

Step 3

While chicken cooks, season boiling water generously with salt. Stir in angel hair pasta and cook until al dente, 4-5 minutes. Reserve 1 cup pasta cooking water, then drain and set aside. Meanwhile, once chicken is cooked, remove and discard whole oregano sprigs from pan, then transfer chicken and charred lemons to a plate and set aside to rest, leaving behind oil in pan. Reserve pan, off heat, for the next step.

Step 4

Use the remaining downtime while the pasta cooks to set the table. Then, in a blender or food processor, combine lemon zest (if using), remaining sun-dried tomatoes (not reserved .25 cup), .33 cup reserved pasta cooking water, and 1 tablespoon olive oil; blend until smooth (see recipe tip). Set aside. Place pan from chicken over medium heat. When oil is shimmering, add garlic; sauté, stirring, until soft, about 1 minute.

Step 5

Add white wine to pan with garlic, still over medium heat. Cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, 2-3 minutes. Stir in butter, sun-dried tomato purée, and juice of 1.5 charred lemons; remove pan from heat. Add cooked angel hair to pan with sauce. Adding 1 tablespoon at a time, stir in remaining reserved pasta cooking water until sauce is silky and clings to noodles.

Step 6

Cut rested chicken into .25-inch slices. Divide sun-dried tomato pasta among serving plates. Top with sliced chicken. Garnish with oregano leaves and reserved sun-dried tomatoes. Cut remaining charred lemon into wedges and serve alongside for squeezing over. Enjoy!

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe