Crispy Chicken Thigh With Lemon Pasta
Parmesan crusted chicken, farfalle pasta, summer vegetables, creamy lemon sauce
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750 cal
30 min
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Recipe Ingredients
- (a) chicken thigh
- (b) buttermilk marinade
- (c) grana herb crust, lemon zest
- (d) farfalle pasta
- (e) zucchini, shishito pepper, broccoli
- (f) creamy lemon sauce
- (g) parsley
Equipment Needed
- scissors
- plate w/ paper towel
- saucepot
- wooden spoon
- skillet or saute pan
- spatula
- saucepot w/ lid
- strainer
- cutting board & knife
- serving spoon
Recipe Directions
- For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
- Cut open the package of chicken thigh (a) and place on a plate lined with paper towel. Let the chicken sit for 1-2 minutes to drain any excess moisture, then discard the paper towel. Season the chicken on both sides with a pinch of salt and pepper. Pour the buttermilk marinade (b) over the chicken. Turn the chicken over a few times to coat with marinade. Pour 1/2 of the parmesan herb crust with lemon zest (c) on one side of the chicken. Use your hands to spread the crust around and press it down very firmly so that it stays on the chicken. Flip the chicken over and repeat. Set aside.
- Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 1 tbsp of salt to the water, (the water should taste salty). When the water has come up to a boil, add the farfalle pasta (d) to the pot. Stir. Cook for 10-13 minutes, depending on how al dente you like your pasta.
- While the pasta is cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add enough oil so that the bottom of the pan is coated plus a little extra. Place the chicken in the skillet. Sear for 2-3 minutes. Use a spatula to gently check if the crust has adhered to the chicken and it is ready to flip over. Then sear the other side for 2-3 minutes. Place the skillet of chicken in your 425 degree oven. Bake for 7 minutes.
- While the chicken is in the oven, heat a saucepot over medium-high heat for 2 minutes. When the pot has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pot. Add the zucchini, broccoli and peppers (e) to the pot. Season with a pinch of salt and pepper, then add the creamy lemon sauce (f) to the pot. Gently stir with a wooden spoon to coat the vegetables with sauce. Cover the pan with a lid and cook for 4 minutes, stirring occasionally.
- When the pasta has finished cooking, pour into a strainer in your sink and let the water drain out. When the vegetables have finished cooking, add the cooked farfalle pasta to the pan and mix well with a wooden spoon. Cover the pan with the lid and cook for 1 minute. Then remove from the heat.
- When the chicken has finished baking, remove from the oven and use a spatula to gently lift the chicken from the pan. Place on a cutting board to rest for 2 minutes. After resting, slice into 1/2 inch thick slices.
- Remove the stems from the parsley (g) and tear into small pieces. Spoon the pasta and vegetables on to your serving plates. Place the chicken on top. Garnish with parsley.
Beverage Pairing
Pinot Grigio
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