Description
A flavorful Lemon Parmesan Crusted Chicken served with a rich and creamy garlic sauce, perfectly pan-fried to golden brown. This dish combines zesty lemon, savory Parmesan, and a luscious cream sauce for an elegant yet simple meal.
Ingredients
Scale
For the Chicken:
- 2 large chicken breasts, halved horizontally
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (panko or regular)
- Zest of 1 lemon
- 1 tsp garlic powder
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 egg, beaten
For the Creamy Garlic Sauce:
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy cream (or half-and-half)
- ¼ cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken Coating: In a bowl, combine grated Parmesan cheese, breadcrumbs, lemon zest, garlic powder, salt, and black pepper. Dip the halved chicken breasts into the beaten egg, ensuring they are fully coated, then dredge them in the breadcrumb mixture until evenly covered.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Place the coated chicken pieces in the skillet and cook for 4 to 5 minutes on each side or until golden brown and cooked through. Once cooked, transfer the chicken to a plate and keep warm.
- Make the Creamy Garlic Sauce: In the same skillet, melt butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream, then stir in grated Parmesan cheese, lemon juice, salt, and pepper. Allow the mixture to simmer gently for 2 to 3 minutes, stirring frequently until the sauce thickens and becomes creamy.
- Combine and Serve: Return the cooked chicken breasts to the skillet with the sauce. Spoon the creamy garlic sauce over the top of the chicken and simmer together for an additional minute to meld the flavors. Garnish with freshly chopped parsley and extra lemon zest if desired before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Use panko breadcrumbs for a crispier crust.
- Ensure the skillet is hot enough before adding chicken to get a nice golden crust.
- Can be served with pasta, rice, or steamed vegetables.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid drying out the chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: Lemon Parmesan Chicken, Creamy Garlic Sauce, Pan-Fried Chicken, Easy Dinner, Italian Chicken Recipe
