Chicken thighs are breaded with Parmesan and simmered in a delicious lemon cream sauce. Serve with rice or pasta and a side salad.
Prep Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::4
Ingredients
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3/4 cup grated parmesan cheese
1/4 cup flour
8 skinless boneless chicken thighs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 3/4 cups low sodium chicken broth
1/2 cup mascarpone
1 teaspoon lemon zest
3 tablespoons freshly squeezed lemon juice
1 tablespoon cornstarch
1 tablespoon water
chopped fresh oregano to taste
4 lemon wedges for serving
Directions
Gather all ingredients.
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Combine 1/4 cup Parmesan cheese and flour in a shallow dish.
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Sprinkle chicken with salt and pepper. Dredge chicken in flour mixture to coat.
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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.
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Add garlic to skillet and cook over medium until fragrant, about 1 minute.
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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.
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Whisk together cornstarch and water in a small bowl. Add to skillet, stirring until thickened and bubbly.
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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.
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Slice chicken and return to sauce.
Serve mixture topped with fresh oregano. Serve with lemon wedges.
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Cook’s Note
You can use 4 ounces softened cream cheese instead of mascarpone. Basil can be used instead of oregano.