Braised Lemon Chicken with Spaghetti Squash
Lightly floured chicken breasts simmered in lemon and rosemary broth, served over roasted spaghetti squash with Parmesan.
Ingredients
For the Spaghetti Squash
- 1 large spaghetti squash about 3 pounds; halve and remove seeds
- 2 tbsp olive oil 1 tablespoon for squash and 1 tablespoon for chicken
- to taste Salt and pepper
For the Chicken
- 1/4 cup all-purpose flour
- 2 tsp Italian seasoning
- 1 1/4 lb chicken breasts (boneless/skinless) thawed boneless skinless breasts, even½–¾inch thickness
- 1 tbsp butter
- 3 cloves garlic (minced)
- 1 tbsp fresh rosemary (chopped fine)
- 1 1/4 cup chicken broth
- 1 medium lemon juice half for pan sauce; slice remaining half for serving
- 1/4 cup Parmesan cheese (grated)
Instructions
- Roast halved seeded squash at 450°F with 1 tablespoon oil and seasoning, cut-side down, until fork-tender in about 50–60 minutes.
- Even out the thawed breasts, dust with flour and Italian seasoning, and brown in 1 tablespoon oil for about 3 minutes per side. Reserve on a suitable plate.
- Melt butter in the skillet at lower heat and briefly stir garlic. Add broth, rosemary, and half the lemon juice, then return poultry.
- Maintain a gentle simmer until all chicken centers register 165°F, checking from 5 minutes onward and extending as needed.
- Rest chicken 5 minutes. Scrape squash strands, divide four ways, add chicken and sauce, then finish with Parmesan and remaining lemon slices.
Notes
Chicken cooking overlaps the fifty-to-sixty-minute squash roast. Thawed breasts should be evenly thin; searing and an initial short simmer do not replace the 165°F check. One tablespoon oil for squash and one for skillet; full cooking may take longer.