Parmesan Lemon Chicken
Golden brown, juicy, tender, parmesan-crusted chicken breasts in a creamy, lemon-garlicky sauce made in 30 minutes!
WHY I LOVE THIS RECIPE
- 30 min meal. This restaurant-quality dish comes together lightning fast in 30 min from start to finish thanks to quick-cooking meats like chicken cutlets, making weeknights so much easier.
- Family-friendly. Not only does this come together super quickly, but this will surely please everyone in the family, even the pickiest eaters. The pan-fried parmesan-coated chicken bathed in lemony, garlicky cream sauce – who can resist this goodness?
- Flexible recipe. Any lingering veggies (ex. green beans, zucchini and broccoli florets) or extra herbs can be thrown right in for a great clean-out-the-fridge meal.
TIPS AND TRICKS FOR SUCCESS
- Use chicken cutlets. Chicken cutlets are an ideal choice for quick, weeknight meals as they cook through very quickly.
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear.
- Use good-quality stock. The better quality your stock, the better your dish. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
WHAT TO SERVE WITH PARMESAN LEMON CHICKEN
- Italian Chopped Salad
- Garlic Parmesan Roasted Potatoes
- Easy Skillet Dinner Rolls
- Roasted Sweet Potatoes
- How to Make Perfect Mashed Potatoes
TOOLS FOR THIS RECIPE
Large cast iron skillet
PARMESAN LEMON CHICKEN: FREQUENTLY ASKED QUESTIONS
A chicken cutlet is a chicken breast that has been cut in half horizontally (or pounded) to make two thinner pieces to ensure quicker and even cooking.
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
Instructions
1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Working one at a time, dredge chicken in parmesan mixture until evenly coated.
3. Heat butter and vegetable oil in a large cast iron skillet over medium heat.
4. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
5. Stir in garlic until fragrant, about 1 minute.
6. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
7. Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes.
8. Stir in remaining 2 tablespoons Parmesan, heavy cream and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
9. Serve immediately.
10. In a large bowl, combine Parmesan and flour.
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Rebecca
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