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Test Kitchen Approved

Creamy Lemon Chicken

Time: 30 minutes

Yield: 4 servings

About

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!

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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

Step 1 -In a large bowl, add 5 tablespoons of the parmesan cheese and 4 tablespoons of the flour and whisk to combine.

Step 2 -Season the chicken cutlets evenly with the salt and the black pepper.

Step 3 -Working with 1 of the cutlets at a time, dredge the cutlet in the parmesan mixture until evenly coated.

Step 4 -In a large cast-iron skillet over medium heat, add the butter and the vegetable oil and heat until the butter is completely melted.

Step 5 -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.

Step 6 -Transfer the cooked cutlets to a plate and keep them warm. Reserve the drippings in the skillet.

Step 7 -Reduce the stovetop heat to medium-low.

Step 8 -Add the garlic to the chicken drippings in the skillet and cook until fragrant, about 1 minute.

Step 9 -Add the remaining flour to the garlic and cook, while whisking or stirring, until lightly browned, about 1 minute.

Step 10 -Gradually add the chicken stock, the wine, and the lemon juice to the garlic mixture, while whisking, until combined.

Step 11 -Bring the sauce mixture to a boil.

Step 12 -Reduce the heat to low and simmer the sauce mixture, while stirring it occasionally, until it is reduced and slightly thickened, about 3 minutes.

Step 13 -Add the remaining parmesan cheese and the heavy cream to the sauce mixture and stir to combine.

Step 14 -Season the sauce mixture with the salt and the black pepper, as needed.

Step 15 -Add the chicken cutlets the sauce mixture and spoon the sauce over top.

Step 16 -Garnish with the parsley and the lemon slices and serve immediately.

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