Quick Creamy Lemon Parmesan Chicken
With this recipe, you'll whip up a delicious Creamy Lemon Parmesan Chicken in just 30 minutes! Perfect for busy weeknights or impressing guests, this quick and easy recipe combines tender chicken, zesty lemon, and rich Parmesan to create a mouthwatering dish that everyone will love.
Ingredients
- 2 each boneless skinless chicken breasts – halved horizontally to make 4 cutlets (see video)
- 2 Tbsp AP flour
- 2 Tbsp parmesan cheese – finely grated – buy block cheese and grate it yourself to avoid additives you don't need (or want)
- 1 tsp table salt (non iodized) – 6 grams
- 1 pinch course grind black pepper
- 1 Tbsp neutral oil – I use Zero Acre (https://www.zeroacre.com/)
- 1 Tbsp unsalted butter
- 2 cloves garlic – minced – or a couple of good squeezes from a tube of minced garlic
- 1 1/4 cup chicken stock, or broth – see video
- 1/2 cup heavy cream
- 1/3 cup parmesan cheese – finely grated – buy block cheese and grate it yourself to avoid additives you don't need (or want)
- 2 Tbsp capers
- 1 tsp cornstarch – mixed with 1 Tbsp water – optional, if needed to thicken sauce
- 3 Tbsp fresh lemon juice – approximately the juice of one lemon
- 1 each zest from the lemon that was juiced – do this before juicing the lemon
- For Garnish freshly chopped parsley
- For Garnish lemon slices
- For Garnish capers
Instructions
Prepare the Chicken
- Brine the chicken on prep day using the equilibrium method. See video. https://tinyurl.com/EquilibriumBrining
- In a shallow bowl or pan, combine flour and parmesan cheese. Pull the chicken cutlets from the brine and dry with paper towels; dredge in the flour mixture; shake off excess and set aside.
Cook the Chicken
- Heat 1 Tbsp of oil and 1 Tbsp of butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden brown on each side and cooked through (about 3-4 minutes per side). Transfer to a sheet pan with a rack and place in a warm oven (170F-200F).
Make the Creamy Lemon Parmesan Sauce
- Add the garlic to the oil in the pan (add a touch of neutral oil if needed) and sauté until fragrant (about 1 minute).
- Reduce heat to medium-low heat, add the chicken broth and cream. Bring the sauce to a gentle simmer and season with salt and pepper to taste.
- Add in the parmesan cheese and capers. Continue to simmer gently for about 2 minutes until thicker. If the sauce is too thin, add the cornstarch/water mixture into the sauce and mix to combine; return to a simmer to thicken the sauce.
Finish the Dish
- Pour in the lemon juice, allow to simmer for about a minute more to combine.
- Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavors.
Plate
- Serve with the sauce over pasta, rice, or steamed vegetables. Garnish with parsley, capers, and lemon slices.
- Enjoy!