Chicken
Parmesan Lemon Chicken - Golden brown, juicy, tender, parmesan-crusted chicken breasts in a creamy, lemon-garlicky sauce made in 30 minutes!

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Lemon Parmesan Chicken - Golden, juicy, tender, Parmesan-crusted chicken breasts in a creamy lemon-garlic sauce, made in 30 minutes!

Golden, juicy, tender, crispy Parmesan chicken breasts in a creamy lemon-garlic sauce, made in 30 minutes!

Lemon Parmesan Chicken - Golden, juicy, tender, Parmesan-crusted chicken breasts in a creamy lemon-garlic sauce, made in 30 minutes!

So simple yet so sophisticated and so good. It's a great meal, especially for busy weekdays. The recipe also uses chicken cutlets, which are essentially chicken breasts cut in half horizontally to form two thinner pieces to ensure quick and even cooking. And we all like quick cooking here!

Lemon Parmesan Chicken - Golden, juicy, tender, Parmesan-crusted chicken breasts in a creamy lemon-garlic sauce, made in 30 minutes!

We'll use the browned bits from the bottom of the pan to make that heavenly light cream sauce with garlic, chicken broth, wine, lemon juice, a little more freshly grated parm, and cream. Serve with everything crunchy bread and/or mashed potatoes to soak up all that sauce for zero leftovers.

Lemon Parmesan Chicken - Golden, juicy, tender, Parmesan-crusted chicken breasts in a creamy lemon-garlic sauce, made in 30 minutes!

TOOLS FOR THIS RECIPE

SHOULD I USE WHITE WINE?

You can use additional chicken broth for white wine as a non-alcoholic substitute.

WHAT ARE CHICKEN CUTTLETTS?

A chicken cutlet is a chicken breast cut in half horizontally (or pounded) to make two thinner pieces and ensure faster, more even cooking.

WHAT IS HEAVY CREAM?

Cream (or whipping cream) has one of the highest fat contents with around 36-40% fat. Half-and-half or whole milk are suitable substitutes, but will produce a lighter result.

  • 6 chicken cutlets
  • Kosher salt and freshly ground black pepper, taste
  • 5 ½ spoons All purpose flour
  • 7 spoons freshly grated parmesan, divided
  • 2 spoons unsalted butter
  • 1 table spoon vegetable oil
  • 3 Cloves garlic, chopped
  • 1 cup chicken broth
  • ¼ cup dry white wine
  • 1 table spoon freshly squeezed lemon juice
  • 2 spoons heavy cream
  • 2 spoons chopped fresh parsley leaves
  • Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.

  • PARMESAN MIXTURE: In a large bowl, combine 4 tablespoons flour and 5 tablespoons parmesan.

  • Working one at a time, add the chicken PARMESAN BLEND until it is evenly covered.

  • Heat the butter and vegetable oil in a large cast iron skillet over medium heat.
  • Working in batches, add chicken to pan in a single layer and cook until browned and cooked through, reaching an internal temperature of 165 degrees F, about 4 to 5 minutes per side; set aside. Reduce the temperature to medium low.

  • Stir in garlic until fragrant, about 1 minute.

  • Beat in the remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.

  • Gradually whisk in the chicken broth, wine, and lemon juice. Bring to the boil; reduce heat and simmer, stirring occasionally, until reduced and thickened slightly, about 3 minutes.

  • Stir in the remaining 2 tablespoons Parmesan, cream, and parsley; Season with salt and pepper to taste. Return chicken to pan.

  • Serve immediately.

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