Lemon Parmesan Chicken Recipe
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
443 kcal
-
Course
Main Course
Lemon Parmesan Chicken Recipe
Description
This recipe begins by seasoning and dredging thin boneless, skinless chicken cutlets in flour, then browning them in butter and olive oil for a crisp exterior. Sautéed onions and garlic create a fragrant base for the sauce, which is deglazed with white wine and reduced slightly before adding chicken broth, heavy cream, grated Parmesan, and fresh lemon juice. The chicken is returned to the skillet to simmer gently in the sauce, allowing the flavors to meld and the cutlets to finish cooking.
The sauce is creamy and tangy with a smooth texture from the Parmesan and cream, and the lemon slices and parsley garnish add freshness and color. This preparation yields a well-rounded entrée, suitable for serving with sides like rice or vegetables.
Storage instructions include refrigeration for three days or freezing up to three months. The recipe can be adapted by substituting chicken thighs for breasts, noting that skin-on thighs are browned skin-side down and not floured to retain texture before progressing with the sauce.
Ingredients
- 2 chicken breast sliced in half lengthwise to create 4 cutlets, boneless, skinless
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- ¼ cup all-purpose flour
- 2 tablespoons butter ¼ stick, unsalted
- 1 tablespoon olive oil
- ½ yellow onion diced
- 2 cloves garlic minced
- ½ cup white wine
- ½ cup chicken broth low-sodium
- ½ cup heavy cream
- ½ cup Parmesan Cheese grated
- 2 tablespoons lemon juice from 1 lemon, fresh
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 1 lemon cut into slices; for garnish
- 2 tablespoons parsley for garnish, chopped, fresh
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
- Store cooked lemon parmesan chicken in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
- For variation, use bone-in, skin-on chicken thighs instead of breasts; brown skin-side down without flour, then continue as directed.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
