Why complicate things? This simple, elegant dish turns everyday chicken into something worthy of white tablecloths—complete with a velvety lemon-parmesan sauce and golden pan-seared edges. It’s comfort food with finesse.
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken breasts (boneless) | 2 large, halved lengthwise |
| All-purpose flour | ½ cup |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons (divided) |
| Garlic (minced) | 3 cloves |
| Chicken stock (low-sodium) | 1 cup |
| Heavy cream | 1 cup |
| Lemon juice | Juice of 1 lemon (plus more) |
| Parmesan cheese (grated) | ⅓ cup |
| Kosher salt & black pepper | To taste |
| Fresh parsley (minced) | Optional garnish |
How to Make It
- Prep the Chicken
Slice chicken breasts lengthwise for four thinner cutlets. Season both sides generously with salt and pepper. Dredge in flour, shaking off the excess. - Sear to Perfection
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Brown chicken in batches for 4–5 minutes per side, until golden. Transfer to a plate. - Build the Sauce
In the same pan, melt the remaining butter. Add garlic and sauté for 30 seconds until aromatic. Stir in chicken stock, scraping up the flavorful bits stuck to the pan. - Simmer the Creamy Goodness
Lower the heat and add cream, lemon juice, and parmesan. Simmer for 2–3 minutes until slightly thickened. Taste and adjust seasoning or lemon juice as needed. - Finish with Flair
Return chicken to the pan, nestling into the sauce. Let simmer a few minutes until cooked through. Garnish with parsley or fresh lemon slices, and serve.
Serving Tip
Try pairing it with garlic mashed potatoes, buttered noodles, or roasted veggies to round out the meal.