Cast-Iron Lemon Caper Chicken with Buttered Egg Noodles

Per serving  760 kcal · 65g protein · 60g carbs · 34g fat

Ingredients

• 2 boneless, skinless chicken breasts (about 200g each)
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 200g (8 oz) egg noodles
• 3 tbsp butter
• ¼ cup fresh lemon juice (about 2 lemons)
• 2 tbsp chicken broth
• ¼ cup capers, drained
• 2 garlic cloves
• ½ cup finely grated Parmigiano Reggiano, plus more to finish

Steps

1. Pat the chicken breasts dry with paper towels. Season both sides generously with the salt and black pepper.
2. Heat a cast-iron skillet over medium-high heat for 2 minutes. Add the olive oil and swirl to coat the bottom evenly.
3. When the oil just begins to smoke, lay the chicken breasts in the skillet. Sear without moving for 6–7 minutes, until the bottom is golden brown and an instant-read thermometer reads 160°F (71°C) at the thickest part.
4. Flip and sear the other side for 3–4 minutes, until the internal temperature reaches 165°F (74°C). Transfer to a plate and tent loosely with foil.
5. While the chicken rests, bring a large pot of salted water to a boil. Add the egg noodles and cook to al dente, about 7–8 minutes. Drain and return to the pot.
6. To the hot noodles, add the butter, 2 tbsp of the lemon juice, the chicken broth, half the capers, and the garlic, minced very fine. Toss gently over low heat for 1–2 minutes, until the butter melts and coats the noodles. Add ¼ cup of the Parmigiano and toss again until it melts in. Season to taste with salt and pepper.
7. Slice the chicken and divide the noodles between two plates. Top each with a sliced breast, drizzle with the remaining lemon juice, and scatter the rest of the capers over the top. Finish with the remaining Parmigiano, grated generously over everything.