Recipe Background
This dish really does taste like a dream! The chicken in this Creamy Lemon Chicken dish is juicy, savory, and covered in a sharp and nutty parmesan coating for maximum flavor and a gorgeous golden color! The sauce too is something else — creamy, bright, luscious — you'll want to dip fries in it or just drink it... it's that good. Creamy Lemon Chicken is everything you could want in a quick and delicious chicken dinner and more!
This dish really does taste like a dream! The chicken in this Creamy Lemon Chicken dish is juicy, savory, and covered in a sharp and nutty parmesan coating for maximum flavor and a gorgeous golden color! The sauce too is something else — creamy, bright, luscious — you'll want to dip fries in it or just drink it... it's that good. Creamy Lemon Chicken is everything you could want in a quick and delicious chicken dinner and more!
Ingredients
- 7 tablespoons parmesan cheese freshly grated, divided
- 5 1/2 tablespoons all-purpose flour divided
- 6 chicken cutlets
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 cup chicken stock
- 1/4 cup dry white wine
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley leaves chopped, for garnish
- lemon slices optional, to taste, for serving
Directions
- In a large bowl, add 5 tablespoons of the parmesan cheese and 4 tablespoons of the flour and whisk to combine.
- Season the chicken cutlets evenly with the salt and the black pepper.
- Working with 1 of the cutlets at a time, dredge the cutlet in the parmesan mixture until evenly coated.
- In a large cast-iron skillet over medium heat, add the butter and the vegetable oil and heat until the butter is completely melted.
- Add the chicken cutlets in a single layer to the butter mixture and cook, flipping them once, until they reach an internal temperature of 165 degrees F, about 4-5 minutes per side. You may need to cook the cutlets in batches to ensure they aren't overcrowded.
- Transfer the cooked cutlets to a plate and keep them warm. Reserve the drippings in the skillet.
- Reduce the stovetop heat to medium-low.
- Add the garlic to the chicken drippings in the skillet and cook until fragrant, about 1 minute.
- Add the remaining flour to the garlic and cook, while whisking or stirring, until lightly browned, about 1 minute.
- Gradually add the chicken stock, the wine, and the lemon juice to the garlic mixture, while whisking, until combined.
- Bring the sauce mixture to a boil.
- Reduce the heat to low and simmer the sauce mixture, while stirring it occasionally, until it is reduced and slightly thickened, about 3 minutes.
- Add the remaining parmesan cheese and the heavy cream to the sauce mixture and stir to combine.
- Season the sauce mixture with the salt and the black pepper, as needed.
- Add the chicken cutlets the sauce mixture and spoon the sauce over top.
- Garnish with the parsley and the lemon slices and serve immediately.
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