Creamy Lemon Parmesan Chicken

Prep Time: Cook Time: Total Time: 15 mins 22 mins 37 mins

Servings: 4 Creamy Lemon Parmesan Chicken Ingredients These are the ingredients you’ll need to make this creamy Parmesan chicken recipe at home:

• Cheese: Of course, you’ll need Parmesan cheese (freshly grated is best). You’ll also need mascarpone (or cream cheese) for the rich sauce.

• Flour: Dredge the chicken in all-purpose flour before you brown it for the crispiest results.

• Chicken: Eight boneless skinless chicken thighs will make eight servings.

• Seasonings: Simply season the chicken with salt and black pepper.

• Oil: Brown the chicken in olive oil.

• Garlic: Three cloves of garlic add bold flavor.

• Broth: Use store-bought or homemade chicken broth.

• Lemon: This creamy chicken recipe uses every part of the lemon, from the zest to the juice. You’ll also garnish each serving with lemon wedges.

• Cornstarch: Make a slurry with cornstarch and water to thicken the sauce.

• Herbs: Garnish each surviving with fresh basil or oregano for a pleasant pop of color.

How to Make Lemon Parmesan Chicken You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make creamy lemon Parmesan chicken:

1. Mix ¼ cup of the Parmesan with flour and season the chicken.

2. Dredge each piece of chicken in the flour mixture.

3. Brown the chicken on all sides, remove from the skillet, and cook the garlic in oil.

4. Mix the broth, mascarpone, lemon zest and juice, and remaining Parmesan.

5. Add the mixture to the skillet and bring to a boil.

6. Make a cornstarch slurry and whisk into the broth mixture.

7. Return the chicken to the skillet and cook until it’s no longer pink.

8. Garnish with fresh oregano and serve with lemon wedges.

What to Serve With Lemon Parmesan Chicken “This would be great with a crunchy green salad,” says recipe developer Juliana Hale. Our test kitchen experts recommend serving the creamy lemon Parmesan chicken over cooked bowtie pasta or rice if you like. How to Store Lemon Parmesan Chicken Store your leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave, on the stove, or in the oven.

Ingredients

• 3/4 cup grated Parmesan cheese

• 1/4 cup flour

• 8 skinless boneless chicken thighs

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 3/4 cups low sodium chicken broth

• 1/2 cup mascarpone

• 1 teaspoon lemon zest

• 3 tablespoons freshly squeezed lemon juice

• 1 tablespoon cornstarch

• 1 tablespoon water

• 2 cups hot cooked rice, or as needed

• chopped fresh oregano to taste

• 4 lemon wedges for serving
  

Directions

1. Gather all ingredients.
   

2. Combine 1/4 cup Parmesan cheese and flour in a shallow dish.
   

3. Sprinkle chicken with salt and pepper. Dredge chicken in flour mixture to coat.
   

4. Heat oil in a 12-inch skillet over medium-high heat. Add chicken, half at a time, and brown well, 3 to 4 minutes per side. Remove chicken from skillet.
   

5. Add garlic to skillet and cook over medium until fragrant, about 1 minute.
   

6. Whisk together broth, mascarpone, lemon zest, lemon juice, and remaining 1/2 cup Parmesan cheese in a medium bowl. Add to skillet. Bring to a boil.
   

7. Whisk together cornstarch and water in a small bowl. Add to skillet, stirring until thickened and bubbly.
   

8. Return chicken to skillet, return to boiling. Reduce heat, cover and simmer until chicken is no longer pink (170°F), 5 to 6 minutes.
   

9. Slice chicken and return to sauce.
   

10. Serve mixture topped with fresh oregano. Serve with lemon wedges.
    

Cook’s Note You can use 4 ounces softened cream cheese instead of mascarpone. Basil can be used instead of oregano.