Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, halved into cutlets
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 8 oz whole wheat penne pasta
  • 4 cloves fresh garlic, minced
  • 0.5 cup low-sodium chicken bone broth
  • 1 large lemon, juiced
  • 0.25 cup fresh Italian parsley, chopped

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels to ensure a crispy crust. Season evenly with smoked paprika, onion powder, sea salt, and black pepper. Allow to sit for 5-10 minutes to dry-brine.
  2. Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering. Carefully place the chicken in the pan and sear for 4-5 minutes without moving until a deep mahogany crust forms. Flip once.
  3. Reduce the heat to medium. Add the cold unsalted butter and minced garlic to the skillet, allowing the garlic to soften and the butter to brown slightly.
  4. Deglaze the pan by pouring in the chicken bone broth and lemon juice. Simmer until the sauce reduces slightly and the chicken reaches an internal temperature of 165°F (74°C).
  5. Toss the chicken and pan sauce with cooked whole wheat penne. Garnish with fresh chopped parsley and serve immediately.