Lemon Marry Me Chicken

Lemon Marry Me Chicken

from allrecipes.com
Dinner
35 min
4 servings
575 kcal / serving

This lemon marry me chicken channels the original vibe of marry me chicken, but swaps out the sundried tomato flavor for a lemony twist. Tender, browned chicken cutlets come coated with a creamy silky, sauce infused with bright lemon zest, garlic, and onion powder.

Ingredients

  • 4chicken breast cutlets
  • 1 ¼ teaspoonkosher salt, divided
  • ¾ teaspoonfreshly ground black pepper, divided
  • ¼ cupall-purpose flour
  • 4 tablespoonolive oil, divided
  • 6garlic cloves, finely chopped
  • ¾ cupchicken broth
  • ¾ cupheavy cream
  • ¼ cupgrated parmesan cheese
  • 1 teaspoongrated lemon zest
  • 2 tablespoonfresh lemon juice
  • ½ teaspoononion powder
  • 1 tablespoonroughly chopped fresh basil, plus more for garnish
  • lemon slices for garnish

Directions

  1. 1

    Gather all ingredients.

  2. 2

    Pat chicken dry on a large plate using paper towels; season all sides of chicken with 1 teaspoon salt and 1/2 teaspoon pepper.

  3. 3

    Place flour on a separate large plate. Working with 1 cutlet at a time, coat chicken with flour, shake off excess, and return to original plate. Discard any leftover flour.

  4. 4

    Heat 3 tablespoons oil in a large skillet over medium-high heat until shimmering. Add chicken; cook until golden brown and an instant-read thermometer inserted into thickest portion of chicken registers 160 degrees F (71 degrees C), 3 to 4 minutes per side, adjusting heat as needed to control browning. Transfer chicken to a large, clean plate; cover with aluminum foil and keep warm.

  5. 5

    Reduce heat to low and add garlic and remaining 1 tablespoon oil; cook, stirring constantly, until fragrant, 10 to 15 seconds.

  6. 6

    Stir in broth, heavy cream, Parmesan, lemon zest, lemon juice, and onion powder, scraping to dissolve any browned bits on bottom of pan; bring to a simmer over medium heat and cook, stirring frequently, until slightly thickened, about 6 minutes.

  7. 7

    Stir in basil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, then return chicken and any juices to skillet, stirring sauce to help incorporate drippings.

  8. 8

    Serve immediately with basil and lemon slices. Recipe developed by Tricia Manzanero Stuedeman