Weeknight Crispy Chicken

Serves 2.
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Rated 2.1 out of 5
2.1 out of 5 stars (based on 8 reviews)
Very good13%
30 Minute Crispy Chicken Pasta with Lemon Sauce
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This under 30 minute dish is perfect for a weeknight. Crispy chicken cutlets with lemon, a cream sauce, and angel hair pasta.


2 thin chicken cutlets
1 egg, whisked
1 cup all-purpose flour
1 tablespoon paprika
1 tablespoon salt
1 tablespoon pepper
1/3 cup olive oil
1/2 white onion, diced
1 cup chicken stock
1/2 cup heavy cream
1 lemon, zest
Fresh parsley, garnish
8 oz. angel hair pasta


1) If you’re starting with a full chicken breast, slice it in half horizontally to make two thin chicken cutlets.

2) Dredge chicken cutlets in egg, then transfer to flour mixture (flour stirred with salt, paprika, and pepper). Coat chicken well with flour mixture and set aside.

3) Heat oil in a large skillet over medium heat. Once oil is hot and glistening, cook chicken for 4-5 minutes per side until the cutlets are golden brown and chicken is cooked through. Remove chicken from skillet and let drain on a paper towel.

4) Drain off most the oil from the skillet, leaving about a tablespoon. Add diced onion to the skillet and cook over medium heat for 1-2 minutes until onion softens. Use the onion to scrape up any bits on the pan.

5) Deglaze pan with 1 cup chicken stock. Bring to a simmer and cook for a minute. Then add cream and turn heat down to low. Continue to cook so sauce thickens. Season sauce with salt and pepper.

6) Cook angel hair according to package. It should take just a few minutes.

Drain pasta and divide between two plates. Add a crispy chicken cutlet to each plate. Squirt chicken with some lemon. Top chicken with cream sauce and garnish with lemon zest and parsley.