Parmesan Lemon Chicken
User Reviews
4.9
48 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Parmesan Lemon Chicken
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Golden brown, juicy, tender, parmesan-crusted chicken breasts in a creamy, lemon-garlicky sauce made in 30 minutes!
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Ingredients
- 6 chicken cutlet
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ tablespoons all-purpose flour
- 2 tablespoons Parmesan Cheese divided, freshly grated
- 2 tablespoons butter unsalted
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 cup chicken stock
- ¼ cup white wine dry
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons heavy cream
- 2 tablespoons parsley chopped fresh leaves
for the parmesan mixture
- 5 tablespoons Parmesan Cheese freshly grated
- 4 tablespoons all-purpose flour
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.
for the parmesan mixture
- In a large bowl, combine Parmesan and flour.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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