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Golden brown, juicy, tender, parmesan-crusted chicken breasts in a creamy, lemon-garlicky sauce made in 30 minutes!
So simple yet so fancy and so so good. It’s a banger meal, especially for those busy weeknights. The recipe uses chicken cutlets too, which is essentially chicken breasts that have been cut in half horizontally to make two thinner pieces to ensure quick and even cooking. And we all like quick cooking here!
We’ll use those browned up bits from the bottom of the skillet to make that heavenly light cream sauce with garlic, chicken stock, wine, lemon juice, a little more freshly grated Parm, and heavy cream. Serve with all the crusty bread and/or mashed potatoes to sop up all that sauce for zero leftovers.
TOOLS FOR THIS RECIPE
DO I HAVE TO USE WHITE WINE?
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
WHAT ARE CHICKEN CUTLETS?
A chicken cutlet is a chicken breast that has been cut in half horizontally (or pounded) to make two thinner pieces to ensure quicker and even cooking.
WHAT IS HEAVY CREAM?
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
- 6 chicken cutlets
- Kosher salt and freshly ground black pepper, to taste
- 5 ½ tablespoons all-purpose flour
- 7 tablespoons freshly grated Parmesan, divided
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 cup chicken stock
- ¼ cup dry white wine
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh parsley leaves
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Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
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PARMESAN MIXTURE:Â In a large bowl, combine 4 tablespoons flour and 5 tablespoons Parmesan.
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Working one at a time, dredge chicken in PARMESAN MIXTURE until evenly coated.
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Heat butter and vegetable oil in a large cast iron skillet over medium heat.
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Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
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Stir in garlic until fragrant, about 1 minute.
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Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
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Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes.
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Stir in remaining 2 tablespoons Parmesan, heavy cream and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
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Serve immediately.