Parmesan Lemon Chicken Recipe

Introduction

Parmesan Lemon Chicken is a quick and flavorful dish perfect for busy weeknights. Tender chicken cutlets are coated in a savory Parmesan mixture, pan-seared to golden perfection, and served with a bright, creamy lemon sauce that elevates every bite.

Ingredients

• 6 chicken cutlets
• Kosher salt and freshly ground black pepper (to taste)
• 4 tablespoons all-purpose flour, divided
• 5 tablespoons freshly grated Parmesan, divided
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1/4 cup dry white wine
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons heavy cream
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Step 1: Season the chicken cutlets with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Step 2: In a large bowl, combine 4 tablespoons all-purpose flour and 3 tablespoons Parmesan to make the parmesan mixture. Working one at a time, dredge the chicken in this mixture until evenly coated.
3. Step 3: Heat the butter and vegetable oil in a large cast iron skillet over medium heat.
4. Step 4: Add the chicken to the skillet in a single layer, working in batches if necessary. Cook until golden brown and cooked through, about 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove chicken and set aside. Reduce heat to medium-low.
5. Step 5: Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.
6. Step 6: Whisk in the remaining 1 1/2 tablespoons flour and cook until lightly browned, about 1 minute.
7. Step 7: Gradually whisk in the chicken stock, white wine, and lemon juice. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until sauce reduces and thickens slightly, about 3 minutes.
8. Step 8: Stir in the remaining 2 tablespoons Parmesan, heavy cream, and chopped parsley. Season with salt and pepper to taste. Return the chicken to the skillet to warm through.
9. Step 9: Serve the chicken immediately with the lemon Parmesan sauce spooned over the top.

Tips & Variations

• For a crispier coating, let the dredged chicken rest on a wire rack for 10 minutes before cooking.
• Substitute chicken stock with vegetable broth for a lighter flavor or to keep it dairy-friendly.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• Serve over pasta or alongside steamed vegetables for a complete meal.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the sauce from breaking. Avoid microwaving to maintain the sauce’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, you can use thinly sliced chicken breasts. Pound thicker breasts to even thickness for uniform cooking.

What can I substitute for dry white wine?

If you prefer not to use wine, substitute an equal amount of additional chicken stock with a splash of white wine vinegar or lemon juice for acidity.

Parmesan Lemon Chicken Recipe

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4.6 from 82 reviews

This Parmesan Lemon Chicken recipe features tender chicken cutlets coated in a flavorful Parmesan and flour mixture, pan-seared to golden perfection, then simmered in a rich sauce made with garlic, chicken stock, white wine, lemon juice, heavy cream, and fresh parsley. Ready in just 30 minutes, this dish offers a bright and creamy combination perfect for a quick and elegant dinner.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

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Chicken and Coating

• 6 chicken cutlets
• Kosher salt and freshly ground black pepper (to taste, approx. 1 teaspoon salt and 1/2 teaspoon pepper for seasoning chicken)
• 4 tablespoons all-purpose flour (divided)
• 5 tablespoons freshly grated Parmesan (divided)

Sauce

• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 3 cloves garlic (minced)
• 1 cup chicken stock
• 1/4 cup dry white wine
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons heavy cream
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Season the Chicken: Season the 6 chicken cutlets evenly with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper to enhance flavor.
2. Prepare Parmesan Mixture and Coat Chicken: In a large bowl, combine 5 tablespoons of freshly grated Parmesan cheese with 4 tablespoons of all-purpose flour. Working one cutlet at a time, dredge each chicken piece in this Parmesan-flour mixture until fully coated.
3. Heat Fat for Searing: In a large cast iron skillet, heat 2 tablespoons unsalted butter and 1 tablespoon vegetable oil over medium heat to ensure even frying and prevent sticking.
4. Sear Chicken Cutlets: Add the coated chicken cutlets to the skillet in batches, making sure not to overcrowd. Cook each cutlet for about 4-5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove the cooked chicken and set aside. Reduce the heat to medium-low for the sauce preparation.
5. Sauté Garlic: Stir minced garlic into the skillet and cook for about 1 minute until fragrant, being careful not to burn it.
6. Create Roux for Sauce: Whisk in the remaining 1 1/2 tablespoons of flour into the garlic, cooking and stirring constantly until the flour is lightly browned, about 1 minute. This will thicken the sauce.
7. Add Liquids and Simmer: Gradually whisk in 1 cup chicken stock, 1/4 cup dry white wine, and 1 tablespoon freshly squeezed lemon juice. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the sauce slightly thickens and reduces, about 3 minutes.
8. Finish Sauce and Return Chicken: Stir in the remaining 2 tablespoons Parmesan, 2 tablespoons heavy cream, and 2 tablespoons chopped fresh parsley. Season the sauce with salt and pepper to taste. Return chicken cutlets to the skillet to warm through in the sauce.
9. Serve: Serve the Parmesan Lemon Chicken immediately, spooning the sauce generously over the cutlets for a delicious finish.

Notes

• Use a meat thermometer to ensure chicken reaches 165°F for safety and juiciness.
• Dry white wine can be substituted with additional chicken stock if avoiding alcohol.
• Freshly grated Parmesan offers better flavor and melting properties than pre-grated varieties.
• Use a large skillet to avoid overcrowding and ensure even cooking.
• Garnish with extra parsley or lemon wedges if desired for added freshness.

Keywords: Parmesan Lemon Chicken, Chicken Cutlets, Creamy Chicken Sauce, Quick Dinner, Pan-Seared Chicken