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Garlic and Parsley Baked Chicken Breasts with Perdue Simply Smart
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5 from 1 vote

Lemon Garlic Chicken

Creamy Lemon Garlic Chicken with thin-sliced chicken breasts simmered in a Parmesan cream sauce. Delicious over pasta, rice, or mashed potatoes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: creamy lemon garlic chicken, lemon garlic chicken
Servings: 4 servings
Author: Courtney

Ingredients

Chicken

  • 1/2 cup all-purpose flour 60 grams
  • 1/8 cup cornstarch 15 grams
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds thin-sliced chicken breasts 680 grams

Lemon Garlic Sauce

  • 8 tablespoons butter divided, 113 grams
  • 2 tablespoons olive oil
  • 6 cloves garlic minced
  • 3 tablespoons all-purpose flour 24 grams (for sauce)
  • 2 cups chicken broth 480 milliliters
  • 1/2 cup white wine or apple juice 120 milliliters
  • 1/3 cup heavy cream 80 milliliters
  • 1/3 cup Parmesan cheese grated, 30 grams
  • 1/4 cup lemon juice 60 milliliters
  • 1/3 cup fresh parsley chopped

Instructions

  • In a shallow bowl, combine flour, cornstarch, parsley, basil, oregano, granulated garlic, salt, and pepper. Dredge chicken in the mixture, shaking off excess.
  • In a large skillet, heat 2 tablespoons butter with olive oil. Cook chicken in batches, 3 to 4 minutes per side, until golden and cooked to 165°F. Remove and cover to keep warm.
  • Melt 2 tablespoons butter in the skillet. Add garlic and sauté for 30 seconds until fragrant. Stir in 3 tablespoons flour and cook 1 minute.
  • Slowly whisk in chicken broth and white wine (or apple juice). Simmer, scraping up browned bits.
  • Stir in heavy cream, Parmesan, and lemon juice. Simmer 3 to 4 minutes until slightly thickened.
  • Return chicken to the skillet, spooning sauce over the top. Garnish with parsley.
  • Serve over pasta, mashed potatoes, or rice.

Notes

Storage: Store in the fridge up to 3 days or freeze up to 1 month.
Reheat: Warm gently with a splash of broth or cream to loosen sauce.
Variations: Swap apple juice for white wine, or serve with roasted vegetables on the side.