Dinner ready in 30mins!
Oh, darling, do I have a delightful recipe for you! This creamy lemon herb parmesan chicken is sure to make your taste buds sing with joy. This dish has quickly become a favorite in the Lott household and I'm confident that it will be in yours too!
4 boneless, skinless chicken breasts
1tbs all-purpose flour
Salt and freshly ground black pepper, to taste
4 tablespoons unsalted butter, divided
4 tablespoons olive oil
4 cloves garlic, minced
1/2 cup mushrooms (optional)
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated parmesan cheese
2 tablespoons fresh lemon juice
1 1/2 tablespoon chopped fresh thyme
1 1/2 tablespoon chopped fresh rosemary
2tbs all purpose seasoning
1 handful fresh baby kale
Lemon slices, for garnish
Fresh parsley, chopped, for garnish
Slice chicken breast in half. This will allow for it to cook faster.
In a shallow dish season the chicken breasts with all-purpose seasoning, salt, and pepper.
In a large skillet over medium-high heat add 4 tbs tablespoons of olive oil. Add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side.
Remove the chicken breasts from the and add 2 tablespoons of butter and fresh herbs.
In the same skillet over medium heat, add the remaining 2 tablespoons of butter and minced garlic. Cook until fragrant, about 30 seconds.
Add the all purpose flour to the pan and stir then add the chicken broth to the skillet and scrape up any browned bits from the bottom of the pan.
Add the heavy cream, parmesan cheese, lemon juice to the skillet. Stir until the cheese is melted and the sauce is smooth.
Add the chicken breasts to the skillet and submerge in sauce..
Cook for 20 mins, or until the chicken is cooked through.
Once cooked turn off the stove and add in the fresh kale. The heat from the dish will cook the kale in a few mins.
Garnish with lemon slices and fresh parsley. Serve over pasta and enjoy!
This creamy lemon herb parmesan chicken is simply divine.
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