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Creamy Lemon Chicken Scaloppini

Print Recipe
Course Main Course
Cuisine Italian
Servings 4

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.