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!
Featured Comment
New family favorite- adding it to the rotation. Sauce was perfection, served with air fryer roasted red potatoes and broccoli & everyone was happy!
why i love this recipe
- 30 min meal. This restaurant-quality dish comes together lightning fast in 30 min from start to finish thanks to quick-cooking meats like chicken cutlets, making weeknights so much easier.
- Family-friendly. Not only does this come together super quickly, but this will surely please everyone in the family, even the pickiest eaters. The pan-fried parmesan-coated chicken bathed in lemony, garlicky cream sauce – who can resist this goodness?
- Flexible recipe. Any lingering veggies (ex. green beans, zucchini and broccoli florets) or extra herbs can be thrown right in for a great clean-out-the-fridge meal.
tips and tricks for success
- Use chicken cutlets. Chicken cutlets are an ideal choice for quick, weeknight meals as they cook through very quickly.
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear.
- Use good-quality stock. The better quality your stock, the better your dish. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
what to serve with parmesan lemon chicken
Tools For This Recipe
Large cast iron skillet
Parmesan Lemon Chicken: Frequently Asked Questions
What are chicken cutlets?
A chicken cutlet is a chicken breast that has been cut in half horizontally (or pounded) to make two thinner pieces to ensure quicker and even cooking.
Do I have to use white wine?
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
What is heavy cream?
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Parmesan Lemon Chicken
Golden brown, juicy, tender, parmesan-crusted chicken breasts in a creamy, lemon-garlicky sauce made in 30 minutes!
Ingredients
- 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
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.
Video
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So great! We’re eating this two weeks in a row because it is a new favorite.
Love this my family eats this up thank you Chungah
Made this last week and it was delicious! The only thing I added was more lemon.
This is easily one of my favorite dishes Must try your version soon. They look great!
Almost a 5! I personally really love lemon and didn’t taste it at all when I made the recipe as is, but next time I’ll just add more! Otherwise, it was sooooo yum.
My husband LOVED this. Absolutely delicious chicken and I will definitely make it again!!!
What kind of wine is good
Really good! I went with one of the other comments and also did bread crumbs and eggs after dredging it in the flour and Parmesan dredge. I did, however, put the zest of the lemon in the flour and Parmesan dredge just to give some subtle lemon pops and it was great! My husband virtually inhaled it!
The instructions suggest a large cast iron skillet and all your imagery shows a large stainless skillet. Does the pan choice matter? Thanks for the great recipes!!!
Both options are great!
New family favorite- adding it to the rotation. Sauce was perfection, served with air fryer roasted red potatoes and broccoli & everyone was happy!
The chicken didn’t come out as crispy as I would have liked it. I will make this again but will use egg/bread crumb. The sauce was super yummy. I did not have any heavy cream and it really didn’t need it. I juiced a whole lemon and added artichoke hearts at the end. Next time I might add some spinach to this recipe as well.
This looks incredibly similar to the Creamy Chicken Piccata recipe on here that I made last week (that was great). Only difference is adding the parmesan – guess I’ll try this one too!