Recipe Background
Half an hour is all that separates you from the best chicken dish you can imagine! That's all it takes to whip up Easy Lemon Parmesan Chicken! The chicken is golden, savory, and wonderfully moist, and it bathes in a creamy, sunny, and bright white wine and lemon sauce! Notes of sharp parmesan help bring Easy Lemon Parmesan Chicken together! What a remarkable delight this dinner is, and without stress, too!
Half an hour is all that separates you from the best chicken dish you can imagine! That's all it takes to whip up Easy Lemon Parmesan Chicken! The chicken is golden, savory, and wonderfully moist, and it bathes in a creamy, sunny, and bright white wine and lemon sauce! Notes of sharp parmesan help bring Easy Lemon Parmesan Chicken together! What a remarkable delight this dinner is, and without stress, too!
Ingredients
- 2 chicken breasts boneless and skinless, sliced in half lengthwise to create 4 cutlets
- 1/2 teaspoon kosher salt plus more, to taste
- 1/2 teaspoon freshly ground black pepper plus more, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1/2 cup white wine
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese grated
- 2 tablespoons fresh lemon juice
- 1 lemon sliced, for garnish
- 2 tablespoons fresh parsley chopped, for garnish
Directions
- Season the chicken cutlets on all sides, with the extra salt and the extra black pepper.
- In a shallow bowl, add the flour.
- Coat the chicken cutlets on both sides with the flour.
- In a skillet over medium-high heat, add the butter and the oil and cook, while swirling gently, until the butter melts.
- Add the chicken cutlets to the butter mixture and cook, flipping them once, until both sides are golden-brown but not quite cooked through, about 3-5 minutes per side.
- Transfer the chicken cutlets to a plate and set them aside.
- In the same skillet over medium-high heat, add the onions and cook, while stirring, until they are translucent, about 5 minutes.
- Add the garlic and cook, while stirring, until fragrant, about 30 seconds-1 minute.
- Add the white wine to the onion mixture and cook, while scraping the bottom of the pan to release the brown bits, until it comes to a simmer.
- Simmer the onion mixture until it reduces, about 1-2 minutes.
- Add the chicken broth, the heavy cream, the parmesan cheese, the lemon juice, 1/2 teaspoon of the remaining salt, and 1/2 teaspoon of the remaining black pepper and stir to combine.
- Bring the sauce to a simmer.
- Add the browned chicken cutlets and any accumulated juices to the sauce and simmer until the cutlets reach an internal temperature of 165 degrees F, about 5 minutes.
- Plate the chicken and the sauce, then garnish with the lemon slices and the parsley.
- Serve.
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