BEST CREAMY LEMON PARMESAN CHICKEN RECIPE - HOW TO MAK…
Have dinner ready in a snap with this one pan meal from Delish.com.
Provided by Lena Abraham
Categories low sugar nut-free easy chicken weeknight meals dinner main dish poultry
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 3 servings
Number Of Ingredients 15
Steps:
- On a large plate, combine flour with 1/4 cup Parmesan, garlic powder, and lemon zest. Season generously with salt and pepper and mix thoroughly with a fork. Dredge each chicken breast on all sides with flour mixture. Set aside.
- In a large skillet over medium-high heat, heat oil until shimmering but not smoking. Add chicken and sear until golden, 6 minutes. Flip and cook until opposite side is golden, around 6 minutes more. Remove from pan and set aside.
- Turn heat down to medium and add butter to pan. When butter is melted add garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, 1 to 2 minutes. Add chicken broth, cream, and remaining 1/2 cup Parmesan and season with more salt and pepper. Stir to combine. Add lemon slices and bring to a simmer and cook until thickened slightly, 3 to 4 minutes. Return chicken to skillet and simmer until chicken is cooked through, 5 to 6 minutes more.
- When chicken is cooked, remove skillet from heat and garnish with basil before serving.
BEST KETO CHICKEN PARMESAN RECIPE - HOW TO MAKE KETO ...
Keto Chicken Parmesan substitutes almond flour for an even more savory take on the classic—low carb and more flavor? Yes, please!
Provided by Kat Boytsova
Categories gluten-free low-carb easy chicken weeknight meals dinner main dish poultry
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Using a sharp knife, cut chicken breasts in half crosswise. Season chicken on both sides with salt and pepper.
- Place eggs and almond flour in 2 separate shallow bowls. In a third shallow bowl, combine Parmesan, garlic powder, onion powder, and oregano. Season with salt and pepper.
- Working with one at a time, dip chicken cutlets into almond flour, then eggs, and then Parmesan mixture, pressing to coat.
- In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.
- Transfer fried cutlets to a 9"-x-13" baking dish, evenly spread tomato sauce on each cutlet and top with mozzarella.
- Bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
- Top with basil and more Parmesan before serving.
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Coat tender chicken breasts with seasoned bread crumbs and smother in marinara sauce. Served on a hoagie, it’s a real treat! —Sue Bosek, Whittier, California
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- Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese., Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.
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