Chicken thighs are breaded with Parmesan and simmered in a delicious lemon cream sauce. Serve with rice or pasta and a side salad.
Ingredients
- Parmesan cheese: 0.75 cup (grated)
- flour: 0.25 cup
- skinless boneless chicken thighs: 8 piece
- salt: 0.5 tsp
- black pepper: 0.5 tsp (freshly ground)
- olive oil: 2 Tbsp
- garlic: 3 clove (minced)
- 3/4 cups low sodium chicken broth: 1 piece
- mascarpone: 0.5 cup
- lemon zest: 1 tsp
- lemon juice: 3 Tbsp (freshly squeezed)
- cornstarch: 1 Tbsp
- water: 1 Tbsp
- fresh oregano: (to taste, chopped)
- Lemon wedges: 4 piece (for serving)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Combine 1/4 cup Parmesan cheese and flour in a shallow dish. Dotdash Meredith Food Studios
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Sprinkle chicken with salt and pepper. Dredge chicken in flour mixture to coat. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Add garlic to skillet and cook over medium until fragrant, about 1 minute. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Whisk together cornstarch and water in a small bowl. Add to skillet, stirring until thickened and bubbly. Dotdash Meredith Food Studios
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Return chicken to skillet, return to boiling. Reduce heat, cover and simmer until chicken is no longer pink (170°F), 5 to 6 minutes. Dotdash Meredith Food Studios
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Slice chicken and return to sauce.
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Serve mixture topped with fresh oregano. Serve with lemon wedges. Dotdash Meredith Food Studios
