This sauce. Oh man. This creamy, lemony, garlicy sauce is so delicious serviced on Italian seasoned, breaded chicken breasts. It also is delicious on roast potatoes, pasta, rice…. or on a spoon by itself!
Creamy Lemon Chicken Scaloppini
Ingredients:
To make the chicken
Creamy Lemon Chicken Scaloppini
Ingredients
To make the chicken
- 1.5 lbs chicken breast, or about 3 large breasts, sliced in half horizontally
- 1/2 cup all-purpose flour
- 2 eggs
- 1.5 cups panko breadcrumb
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
To make the sauce
- 2 tbsp butter
- 1 medium onion, very finely sliced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese, divided
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- zest of 2 lemons
- 1/3 cup fresh lemon juice
Instructions
To make the chicken
- Pre-heat oven to 400. Prepare a rimmed sheet pan with parchment.
- Add the flour to a shallow bowl.
- Beat the eggs in another shallow bowl or pan. Combine the panko, thyme, garlic powder, and kosher salt in another shallow dish.
- Dredge the chicken the flour, then dip in the eggs, then into the panko mixture.
- Place on the sheet pan. Continue until all the chicken is coated.
- Bake for 20 minutes, or until chicken is cooked through.
To make the sauce
- While the chicken cooks, melt the butter in a large sauté pan.
- Add in the onions and sauté until softened and slightly caramelized.
- Add the garlic to the pan and cook for one minute, or until garlic is very lightly golden.
- Pour the chicken broth into the pan and bring to a boil. Let simmer for 10 minutes or until slightly reduced and thickened.
- Add the thyme, lemon zest and lemon juice to the pan, then stir in the heavy cream and parmesan until evenly combined.
- Pour the sauce over the chicken and serve with rice, pasta, or potatoes.
