Lemon Pepper Chicken With Garlic Parmesan Sauce

Directions

Prep
10 min
Cook
25 min
Total
30-45 min
Ingredients
6 chicken thighs, bone-in, skin-on or 3 boneless chicken breasts halved horizontally to make 6
1/4 cup of all purpose flour
1 tbsp. of extra virgin olive oil
1 tbsp. of unsalted butter
1 bottle Cracked Pepper & Lemon Seasoning
1 tbsp. of extra virgin olive oil
1 tbsp. of unsalted butter
4 garlic cloves, minced
1 cup of low-sodium chicken stock
1/2 cup of half & half or heavy cream
2/3 cup of finely grated parmesan cheese
1/4 of green onions
3 tbsp. of freshly squeezed lemon juice
-
Step 1
Preheat oven to 375°F.
-
Step 2
In a shallow bowl mix flour and 2 tablespoons of Kinders Lemon Pepper Seasoning.
-
Step 3
Dredge chicken in mixture, shake off excess and set aside.
-
Step 4
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or cast iron pan over medium-high heat.
-
Step 5
Fry the chicken, skin side down, for 3-4 minutes until golden brown.
-
Step 6
Flip chicken and cook 2-3 minutes on other side. Remove from skillet.
-
Step 7
Place chicken, skin side up, on lightly greased baking sheet.
-
Step 8
Bake for about 10-20 minutes (depending on size and type), until chicken is fully cooked and juices run clear and is no longer pink in the middle.
-
Step 9
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in same large skillet or cast iron pan over medium-high heat.
-
Step 10
Add garlic and cook, stirring constantly, for about 1 minute.
-
Step 11
Add chicken stock and 1 tablespoon of Cracked Pepper & Lemon Seasoning and bring to a boil.
-
Step 12
Add half & half or heavy cream and bring to a boil.
-
Step 13
Add parmesan cheese and stir until melted and creamy.
-
Step 14
Reduce heat to simmer, stirring frequently.
-
Step 15
Pour in lemon juice and green onions and stir together.
-
Step 16
Place cooked chicken into skillet. Garnish with lemon slices, parsley and/or capers.
-
Step 17
Serve over noodles, veggies, pasta or rice. Enjoy!

10 min Prep
25 min Cook

4-6 Servings
Ingredients
6 chicken thighs, bone-in, skin-on or 3 boneless chicken breasts halved horizontally to make 6
1/4 cup of all purpose flour
1 tbsp. of extra virgin olive oil
1 tbsp. of unsalted butter
1 bottle Cracked Pepper & Lemon Seasoning
1 tbsp. of extra virgin olive oil
1 tbsp. of unsalted butter
4 garlic cloves, minced
1 cup of low-sodium chicken stock
1/2 cup of half & half or heavy cream
2/3 cup of finely grated parmesan cheese
1/4 of green onions
3 tbsp. of freshly squeezed lemon juice