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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.

Ingredients

Scale

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

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