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Creamy Lemon Crispy Chicken

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Golden, crispy chicken cutlets topped with a rich and tangy lemon cream sauce. This comforting yet elegant dish delivers bright citrus flavor balanced with creamy richness, perfect for weeknight dinners or special occasions.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pound chicken breasts to an even thickness.
  2. Prepare a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan, salt, pepper, and garlic powder in a third.
  3. Dredge each chicken breast in flour, dip in egg, then coat in breadcrumb mixture.
  4. Heat olive oil in a large skillet over medium heat. Cook chicken 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove and set aside.
  5. In the same skillet, melt butter and sauté minced garlic for about 30 seconds.
  6. Add chicken broth, scraping up browned bits. Simmer 2–3 minutes.
  7. Stir in heavy cream, lemon juice, and lemon zest. Simmer about 5 minutes until slightly thickened.
  8. Return chicken to skillet and spoon sauce over top. Simmer 3–4 minutes.
  9. Garnish with chopped parsley and serve immediately.

Notes

  • For a lighter version, substitute half-and-half for heavy cream.
  • Add capers or Dijon mustard for extra flavor.
  • Use gluten-free flour and breadcrumbs for a gluten-free option.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat gently with a splash of broth or cream to loosen sauce.

Nutrition

Find it online: https://thefamilycooking.com/creamy-lemon-crispy-chicken/