Parmesan Lemon Chicken

Name: Parmesan Lemon Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 chicken cutlets; Kosher salt and freshly ground black pepper; 1 ½ tablespoons all-purpose flour; 2 tablespoons freshly grated parmesan; 2 tablespoons unsalted butter; 1 tablespoon vegetable oil; 3 cloves garlic; 1 cup chicken stock; ¼ cup dry white wine; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons heavy cream; 2 tablespoons chopped fresh parsley leaves; 5 tablespoons freshly grated parmesan; 4 tablespoons all-purpose flour

User Reviews

4.9

48 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course

Parmesan Lemon Chicken

Iris Warren

Report

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

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

6 chicken cutlets
Kosher salt and freshly ground black pepper to taste
1 ½ tablespoons all-purpose flour
2 tablespoons freshly grated parmesan divided
2 tablespoons unsalted butter
1 tablespoon vegetable oil
3 cloves garlic minced
1 cup chicken stock
¼ cup dry white wine
1 tablespoon freshly squeezed lemon juice
2 tablespoons heavy cream
2 tablespoons chopped fresh parsley leaves

for the parmesan mixture

5 tablespoons freshly grated parmesan
4 tablespoons all-purpose flour

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
Working one at a time, dredge chicken in parmesan mixture until evenly coated.
Heat butter and vegetable oil in a large cast iron skillet over medium heat.
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.
Stir in garlic until fragrant, about 1 minute.
Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
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.
Stir in remaining 2 tablespoons Parmesan, heavy cream and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
Serve immediately.