Lemon Chicken with Noodles

This weeknight lemon chicken gets from fridge to table in 25 minutes. Chicken breasts get pounded flat, dredged in a simple mixture of olive oil, lemon juice, paprika, and pepper, then pan-cooked covered until just done.

Pounding the chicken to an even thickness is the move that makes this work so fast. Thin, uniform cutlets cook in under 10 minutes without drying out, and every piece finishes at the same time.

The lemon-paprika oil coating is light but flavorful. It keeps the chicken from sticking to the nonstick pan and gives the surface a subtle golden color from the paprika. No breading, no heavy sauce, just clean flavors.

Pro Tips

• Pound gently between wax paper. You’re evening the thickness, not destroying the meat.
• Cook covered over medium-high heat. The trapped steam cooks the top while the bottom sears.
• Don’t overcook. The chicken is done when it’s white throughout. Dry chicken breast is the result of too much time in the pan.
• Cook the noodles while the chicken cooks. Both take about 8 minutes, so they finish together.

Variations

• Add minced garlic and fresh thyme to the lemon oil for a more herbal coating.
• Toss the noodles with a tablespoon of butter and fresh parsley before plating.
• Squeeze extra lemon over the finished plate and add capers for a piccata-style finish.