Lemony Parmesan Chicken
Elevate your weeknight dinners with this irresistible Lemony Parmesan Chicken recipe—a showstopper that marries crispy, golden chicken cutlets with a luscious, tangy lemon-cream sauce. Perfectly breaded with a Parmesan-Panko crust, these tender chicken breasts are pan-fried to perfection, then nestled in a skillet of buttery garlic sauce infused with bright lemon zest and fresh parsley. Ready in just 40 minutes, this crowd-pleasing dish is elegant enough for entertaining yet simple to make. Serve with roasted vegetables, mashed potatoes, or a crisp side salad for a vibrant and satisfying meal bursting with flavor. For those searching for a quick yet gourmet "lemon chicken recipe" or "easy Parmesan chicken," this dish delivers on all fronts!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 pieces Large eggs
- 2 tablespoons Water
- 1 cup Grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 3 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves, minced
- 1 cup Chicken broth
- 0.25 cup Heavy cream
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
Instructions
Slice each chicken breast horizontally into two thinner cutlets. Pound them gently with a meat mallet until they are uniform in thickness. Season both sides of the chicken with salt and pepper.
Set up a dredging station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and water. In the third bowl, combine the grated Parmesan cheese and panko breadcrumbs.
Dredge each chicken cutlet in the flour, shaking off the excess. Dip it into the egg mixture, allowing the excess to drip off, and finally coat it in the Parmesan-panko mixture, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium heat. Working in batches, cook the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through. Transfer them to a plate lined with paper towels to drain any excess oil.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for about 1 minute until fragrant.
Add the chicken broth to the skillet and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream, lemon juice, and lemon zest. Let the sauce simmer for 2-3 minutes until slightly thickened.
Return the chicken cutlets to the skillet, spooning the sauce over them. Cook for another 2 minutes to heat the chicken through.
Garnish with fresh parsley and serve immediately. Pair with a side of roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 5045 mg | 219% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 5.7 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1086 mg | 84% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1555 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
