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–+ servings

Parmesan Lemon Chicken

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Golden brown, juicy, tender, parmesan-crusted chicken breasts in a creamy, lemon-garlicky sauce made in 30 minutes!
5 stars (20 ratings)

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

Equipment

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.

Notes

  • 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 chicken cutlets. Chicken cutlets are an ideal choice for quick, weeknight meals as they cook through very quickly.
  • Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
  • 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!