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Parmesan Crusted Chicken with Lemon Cream Sauce Recipe

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4.1 from 6 reviews

This Parmesan Crusted Chicken with Lemon Cream Sauce is a quick, easy, and flavorful weeknight meal featuring tender chicken breasts coated in a crispy Parmesan and herb crust, topped with a rich and tangy lemon cream sauce. It offers a delicious low-carb, keto-friendly alternative to traditional breaded chicken dishes.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

For the Sauce:

  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon pepper seasoning
  • ½ cup finely grated Parmesan cheese

For the Chicken:

  • 1 large egg
  • ½ cup finely grated Parmesan cheese
  • 2 teaspoons dried Italian seasoning
  • 2 tablespoons olive oil
  • 1 pound chicken breasts, thinly sliced

Instructions

  1. Make the Sauce: In a small saucepan over medium to medium-high heat, combine the heavy cream, minced garlic, fresh lemon juice, and lemon pepper seasoning. Slowly bring the mixture to a gentle boil, then reduce the heat to low to let it simmer. Once it begins to simmer with small bubbles forming around the edges, add the grated Parmesan cheese and stir until melted and fully incorporated. Continue to simmer, stirring occasionally while preparing the chicken.
  2. Prepare Chicken Coating: Set up two shallow bowls. In the first bowl, whisk the egg to create an egg wash. In the second bowl, mix the grated Parmesan cheese with the dried Italian seasoning. Dip each slice of chicken first into the egg wash, then coat liberally with the Parmesan and herb mixture. Repeat for all chicken pieces to ensure even coating.
  3. Cook the Chicken: Heat olive oil in a large skillet over medium to medium-high heat until hot. Add the coated chicken slices to the skillet. Cook for 5 minutes on one side, until the crust is crispy and golden brown. Carefully flip the chicken once and cook for an additional 3 to 5 minutes on the other side until golden and cooked through, ensuring the crust stays intact.
  4. Serve: Remove the chicken from the pan and plate it. Spoon the warm lemon cream sauce generously over the chicken. Serve immediately for best flavor and texture.

Notes

  • For best results, thinly slice the chicken breasts to ensure even cooking.
  • Do not flip the chicken more than once to keep the Parmesan crust intact.
  • The lemon cream sauce can be prepared ahead of time and gently reheated before serving.
  • This recipe makes an excellent low-carb or keto alternative to breaded fried chicken.
  • Use fresh lemon juice for the best citrus flavor in the sauce.
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Diabetic

Find it online: https://avascooking.com/parmesan-crusted-chicken-with-lemon-cream-sauce-recipe/