Lemon Pepper Chicken with Fettuccine pairs thin, crispy pan-fried chicken cutlets with a bright lemon, garlic, and white wine pan sauce over tender fettuccine—a restaurant-quality dish ready in under 20 minutes.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Bring a large pot of water to a boil. Salt the water generously and add the fettuccine, cooking according to package directions.
While the pasta cooks, prepare the chicken. Slice the chicken breasts in half horizontally to create four thin cutlets.
Place the cutlets between sheets of plastic wrap and pound them to an even thickness using a meat mallet.
Season both sides of the chicken cutlets generously with lemon pepper seasoning.
Dredge the seasoned chicken in all-purpose flour, pressing to coat both sides completely. Shake off any excess.
Heat the cooking oil in a large skillet over high heat.
Carefully place the floured chicken cutlets in the hot oil. Cook for 2-3 minutes per side until golden brown.
Once the pasta is cooked, drain it and set aside.
Remove the partially cooked chicken from the skillet and set it aside on a plate.
Reduce the heat to medium-high. Add the butter to the same skillet, allowing it to melt.
Deglaze the pan by pouring in the dry white wine, scraping up any browned bits from the bottom.
Add the minced garlic and chopped shallot to the skillet and cook for about a minute until fragrant.
Stir in the fresh lemon juice and chicken stock. Bring the sauce to a simmer.
Return the chicken cutlets to the skillet, nestling them into the sauce.
Let the chicken simmer in the sauce for another 2-3 minutes to finish cooking through and allow the sauce to thicken slightly.
To serve, place a bed of cooked fettuccine on a platter and arrange the chicken cutlets on top.
Pour the lemon pepper pan sauce over the chicken and pasta.
Garnish with fresh lemon slices and serve immediately.
Store cooled chicken and sauce separately in airtight containers for up to 3 days; reheat gently on the stovetop over medium-low heat. Pasta is best served fresh.
Yes, but increase cooking time to 6-8 minutes per side since thighs are thicker. Pound them to even thickness first for faster cooking.
Substitute with chicken broth or a splash of lemon juice mixed with broth. Skip wine entirely if needed—the lemon and garlic will still flavor the sauce.
Cook until the internal temperature reaches 165°F (74°C) with an instant-read thermometer, or until the thickest part shows no pink and juices run clear.
Cook the chicken and sauce separately, then reheat gently over low heat. Pasta is best served fresh, but leftovers keep refrigerated for 3 days.
Pounding to even ¼-inch thickness ensures uniform cooking and faster pan-frying in the tight 20-minute timeframe.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Mustard Dill Fish in Parchment
27 min
Ground Beef and Vegetable Skillet
30 min
5 Paleo Recipes From Michelle Tam
45 min
Easy Canapés
15 min
Canapes
30 min
