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Lemon Parmesan Chicken Recipe

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4 from 10 reviews

A quick and flavorful Lemon Parmesan Chicken recipe featuring pan-seared chicken cutlets simmered in a creamy, tangy Parmesan and lemon sauce, perfect for a delicious weeknight dinner.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Ingredients

Chicken

  • 2 boneless, skinless chicken breasts (sliced in half lengthwise to create 4 cutlets)
  • Kosher salt (to taste)
  • Ground black pepper (to taste)
  • ¼ cup all-purpose flour

Sauce

  • 2 tablespoons unsalted butter (¼ stick)
  • 1 tablespoon olive oil
  • ½ yellow onion (diced)
  • 2 cloves garlic (minced)
  • ½ cup white wine
  • ½ cup low-sodium chicken broth
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 lemon (cut into slices)
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Season Chicken: Season both sides of each chicken cutlet with kosher salt and ground black pepper to taste.
  2. Coat: Place the all-purpose flour in a shallow bowl and dredge both sides of each chicken piece in the flour, coating evenly. Set aside.
  3. Cook Chicken: Melt the unsalted butter and olive oil together in a skillet over medium-high heat. Add the floured chicken cutlets and cook until golden brown on both sides, about 3-5 minutes per side. Remove the chicken from the skillet and set aside.
  4. Sauté Aromatics: Add the diced yellow onion to the same skillet and cook until translucent, about 5 minutes. Then add the minced garlic and cook until fragrant, about 30 to 60 seconds.
  5. Deglaze Pan: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce slightly for 1-2 minutes.
  6. Add Sauce Ingredients: Stir in the low-sodium chicken broth, heavy cream, grated Parmesan cheese, fresh lemon juice, kosher salt, and ground black pepper. Mix well to combine.
  7. Simmer Chicken: Return the browned chicken cutlets to the skillet, nestling them into the sauce. Simmer gently until the chicken is fully cooked through, about 5 minutes.
  8. Serve: Plate the chicken and spoon the creamy lemon Parmesan sauce over the top. Garnish with lemon slices and chopped fresh parsley for a fresh finish.

Notes

  • Use low-sodium chicken broth to control salt levels in the dish.
  • For a richer sauce, you can substitute heavy cream with half-and-half, but the sauce will be less creamy.
  • If white wine is unavailable, substitute with additional chicken broth and a splash of white wine vinegar for acidity.
  • Ensure chicken breasts are sliced thinly and evenly for quick and even cooking.
  • Serve with pasta, rice, or steamed vegetables to make a complete meal.

Find it online: https://cheftinaskitchen.com/lemon-parmesan-chicken-recipe/