We can’t get enough of this chicken with baked lemon pasta — a bright, comforting dinner that always pleases. Pair it with roasted vegetables for an ideal weeknight meal.
Monday night dinner, sorted.
This is a cozy, satisfying, complete meal: creamy lemon pasta tossed with Parmesan and baked until tender, served with juicy seared chicken. Finish with a simple roasted vegetable on the side and you have a balanced, family-friendly dinner.
Readers often ask for more full-meal recipes that include an entrée and a side — not just one-pot dishes or sheet-pan meals. This chicken and baked lemon pasta is one of those complete meals I make all the time, so I’m excited to share it.
It looks a little upscale, but it’s easy to make. The pasta is bright, light, and comforting without being heavy. It’s also flexible: swap cheeses, stir in vegetables, or change the chicken seasoning to suit your tastes.
P.S. Those brown buttery flecks in the pasta? Pure magic.
If you’re familiar with Everyday Dinners, you might know my cheesy lemon orzo in the book — a baked, light lemon mac-and-cheese-style side that inspired this dish. I use whatever small pasta I have: orzo, ditalini, or farfallini. Toasting the pasta in butter and garlic before adding stock gives it a toasty, rich flavor similar to a risotto; that extra step is worth it for the depth it adds.
I cook the chicken in a cast iron skillet so it gets a beautiful golden crust. A little butter in the pan creates browned butter flavor on the exterior while keeping the meat juicy. After searing both sides on the stovetop, I finish the chicken in the oven for reliable tenderness.
Searing for about 5 minutes per side, then transferring to the oven for 5–10 minutes depending on thickness, usually yields perfect, tender chicken. Rest it a few minutes before slicing and serving with the pasta.
It practically falls apart — in the best way.
For a side, I often do Parmesan roasted broccoli, but any simple vegetable will work — cacio e pepe cauliflower, hot honey Brussels sprouts, broccoli slaw, or even a bag of frozen steam-in-bag veggies if weeknights are busy. You can also stir roasted vegetables into the pasta for picky eaters.
This lemony pasta pairs well with nearly anything — seafood, steak, or simply the seared chicken shown here — making it a versatile side or main component.
And just like that, dinner is ready.
Chicken with Baked Lemon Pasta
Seared Cast Iron Chicken with Baked Lemon Pasta
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Ingredients
Baked Lemon Pasta
- 3 tablespoons unsalted butter
- 16 ounces tiny-cut pasta (orzo, ditalini, farfallini)
- 2 garlic cloves, minced
- Kosher salt and pepper
- 32 ounces chicken or vegetable stock
- 1/2 cup finely grated Parmesan cheese
- 1–2 tablespoons fresh lemon zest, to taste
- 3 tablespoons chopped fresh parsley or herbs
Seared Cast Iron Chicken Breast
- 1 pound boneless, skinless chicken breasts
- Kosher salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 3 tablespoons unsalted butter
Instructions
Baked Lemon Pasta
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Preheat the oven to 375°F.
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Melt butter in an oven-safe skillet, braiser, or Dutch oven over medium heat. Add the pasta and cook, stirring often, until the pasta is lightly toasted. Stir in the garlic and a pinch of salt and pepper.
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Pour in 3½ cups of the stock and stir to combine. Transfer the pan to the oven and bake, uncovered, for 12–15 minutes, until most of the liquid is absorbed and the pasta is tender.
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Remove from the oven and stir in the remaining stock, Parmesan, and lemon zest. Return to the oven for 5 minutes. The pasta may seem loose at first — it will absorb the remaining liquid. Stir in the chopped parsley before serving.
Seared Cast Iron Chicken Breast
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While the pasta bakes, heat a cast iron skillet over medium. Pat chicken dry and season all over with salt, pepper, garlic powder, and oregano.
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Add butter to the skillet. When it’s melted and sizzling, add the chicken. Cook without moving until deeply golden, about 5 minutes. Flip and cook another 5 minutes to brown the other side.
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Transfer the skillet to the oven for 5–10 minutes, until the chicken reaches 165°F. Let rest 5 minutes, then slice and serve alongside the baked lemon pasta.
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Leftovers = heaven.