Creamy Lemon Parmesan Chicken

Recipe View 5 mins Prepare your ingredients: Gather and measure all ingredients to ensure a smooth cooking process. (5 minutes)

Recipe View 2 mins Parmesan Crust: In a shallow dish, combine 1/4 cup of the Parmesan cheese with the flour. (2 minutes)

Recipe View 5 mins Season and Dredge Chicken: Sprinkle the chicken thighs with salt and pepper. Dredge each thigh in the Parmesan-flour mixture, ensuring a thorough coating. (5 minutes)

Recipe View 10 mins Sear the Chicken: Heat olive oil in a 12-inch skillet over medium-high heat. Add the chicken in batches, being careful not to overcrowd the pan, and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside. (10 minutes)

Recipe View 1 mins Sauté Garlic: Reduce heat to medium. Add the minced garlic to the skillet and cook until fragrant, about 1 minute. Be careful not to burn the garlic. (1 minute)

Recipe View 5 mins Prepare the Lemon Cream Sauce: In a medium bowl, whisk together the chicken broth, mascarpone cheese, lemon zest, lemon juice, and the remaining 1/2 cup of Parmesan cheese. Pour the mixture into the skillet. Bring to a gentle boil. (5 minutes)

Recipe View 3 mins Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Add the slurry to the skillet, stirring constantly until the sauce thickens and becomes bubbly. (3 minutes)

Recipe View 6 mins Simmer Chicken: Return the chicken to the skillet, nestled in the sauce. Bring the sauce back to a simmer. Reduce heat to low, cover, and simmer until the chicken is cooked through and reaches an internal temperature of 170°F (77°C), about 5-6 minutes. (6 minutes)

Recipe View Garnish and Serve: Slice the chicken thighs (optional) and return them to the sauce. Garnish generously with chopped fresh oregano and/or basil. Serve immediately with lemon wedges, rice, or pasta.