Lemon Pepper Chicken With Garlic Parmesan Sauce

Directions

10 min

25 min

30-45 min

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 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!