Creamy Parmesan Lemon Chicken
Tender juicy chicken breast with a creamy parmesan lemon sauce.
Servings: 4
Calories: 288kcal
Ingredients
- 2 chicken breasts cut in half through the center lengthwise
- 1 tablespoon butter or olive oil
- ⅓ cup heavy cream
- ½ cup chicken stock
- ¼ cup all purpose flour gluten free flour, or cornstarch
- 1 small lemon juiced
- 3-4 sprigs fresh thyme
- 2 cloves fresh garlic
- ¼ cup parmesan cheese add more if desired
- 2 tablespoon white wine optional
- 2 tsps fresh parsley - optional garnish
Instructions
Prepare the chicken for the skillet
- In a shallow bowl, combine ½ cup of flour with ¼ cup of grated parmesan and mix well to coat.
- Pat the chicken breasts dry with paper towels. Cut through the center lengwaise to make thin cutlet. Season the chicken on both sides with salt and pepper.
Saute the Chicken
- Set a large skillet over medium-high heat. Once the skillet is hot, add the olive oil and butter.
- Add the dredged chicken to the pan and cook on both sides until they are cooked through (4-5 minutes)
- Remove the crispy chicken to a plate and let it rest while you make the sauce.
Making the Parmesan Cream Sauce
- Add another 2 teaspoons butter if needed and add the minced garlic. Stir it around for about a minute.
- Next, add the white wine to the pan and scrap up all the browned bits. Lower to medium heat and add the chicken stock, lemon juice, fresh thyme and heavy whipping cream.
- Once it comes to a bubble, reduce the heat to medium low and cook for 5-8 minutes.
- Finally, add the rest of the parmesan cheese and add the chicken breasts back to the pan.
- Serve with parmesan butter noodles and your favorite vegetable or green salad.
Nutrition
Calories: 288kcal | Carbohydrates: 8g | Protein: 28g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 312mg | Potassium: 492mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 468IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg