Lemon Parmesan Chicken Recipe

Name: Lemon Parmesan Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 boneless, skinless chicken breasts; Kosher salt and ground black pepper; ¼ cup all-purpose flour; 2 tablespoons unsalted butter; 1 tablespoon olive oil; ½ yellow onion; 2 cloves garlic; ½ cup white wine; ½ cup low-sodium chicken broth; ½ cup heavy cream; ½ cup grated Parmesan cheese; 2 tablespoons fresh lemon juice; ½ teaspoon kosher salt; ½ teaspoon ground black pepper; 1 lemon; 2 tablespoons chopped fresh parsley

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4.7

87 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
443 kcal
Course
Main Course
Cuisine
Italian, American

Lemon Parmesan Chicken Recipe

Nevaeh Jackson

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Made in just 30 minutes, Lemon Parmesan Chicken is a creamy, citrusy, flavorful, and easy skillet chicken recipe!

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Ingredients

Servings

2 boneless, skinless chicken breasts sliced in half lengthwise to create 4 cutlets
Kosher salt and ground black pepper to taste
¼ cup all-purpose flour
2 tablespoons unsalted butter (¼ stick)
1 tablespoon olive oil
½ yellow onion diced
2 cloves garlic minced
½ cup white wine
½ cup low-sodium chicken broth
½ cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons fresh lemon juice from 1 lemon
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 lemon cut into slices; for garnish
2 tablespoons chopped fresh parsley for garnish

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Instructions

Season both sides of each piece of chicken with salt and pepper.
Place the flour in a shallow bowl and coat both sides of each piece of chicken. Set aside.
Melt the butter and oil in a skillet set over medium-high heat. Add the chicken and cook until both sides are golden brown, about 3-5 minutes per side. Remove the chicken from the pan and set aside.
Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant.
Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom of the pan. Simmer to reduce for 1-2 minutes.
Stir in the chicken broth, heavy cream, Parmesan, lemon juice, salt, and pepper. Return the chicken to the pan and simmer in the sauce until cooked through, about 5 minutes. Serve with lemon wedges and parsley.

Notes

Storage: Store lemon parmesan chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Store lemon parmesan chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Chicken Thighs: Use 4 chicken thighs instead of 2 chicken breasts. Season the thighs with salt and pepper (skip the flour) and brown them skin-side down in the melted butter. Flip once golden brown and sear the second side. Proceed with the recipe as written.

Nutrition Information

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Calories 443kcal (22%) Carbohydrates 14g (5%) Protein 32g (64%) Fat 27g (42%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 139mg (46%) Sodium 929mg (39%) Potassium 598mg (17%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 931IU (19%) Vitamin C 23mg (26%) Calcium 188mg (19%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 443 kcal

% Daily Value*

Calories	443kcal	22%
Carbohydrates	14g	5%
Protein	32g	64%
Fat	27g	42%
Saturated Fat	14g	70%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	139mg	46%
Sodium	929mg	39%
Potassium	598mg	13%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	931IU	19%
Vitamin C	23mg	26%
Calcium	188mg	19%
Iron	1mg	6%