Creamy Lemon Parmesan Chicken
Tags: Chicken Dinner Italian
- 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
- chopped fresh oregano to taste
- 4 lemon wedges for serving
- Gather all ingredients.
- Combine 1/4 cup Parmesan cheese and flour in a shallow dish.
- Sprinkle chicken with salt and pepper. Dredge chicken in flour mixture to coat.
- 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.
- Add garlic to skillet and cook over medium until fragrant, about 1 minute.
- 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.
- Whisk together cornstarch and water in a small bowl. Add to skillet, stirring until thickened and bubbly.
- Return chicken to skillet, return to boiling. Reduce heat, cover and simmer until chicken is no longer pink (170°F), 5 to 6 minutes.
- Slice chicken and return to sauce.
- Serve mixture topped with fresh oregano. Serve with lemon wedges.
- You can use 4 ounces softened cream cheese instead of mascarpone. Basil can be used instead of oregano.
