Creamy Lemon Herb Parmesan Chicken
The Tuscan flavors in this Creamy Lemon Herb Parmesan Chicken are rich and flavorful with lemon, white wine, heavy cream, and healthy kale.
Servings 2 servings
Ingredients
CHICKEN:
- 2 lbs. organic chicken breasts
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp dried thyme
TUSCAN SEASONINGS:
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 tsps dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp dried rosemary
SAUCE:
- 4 Tbsps unsalted butter
- 1 Tbsp Extra virgin olive oil
- 4 garlic cloves, minced
- 1 1/2 cups organic heavy cream
- 1 cup organic chicken stock
- 3 Tbsps white cooking wine
- 4 Tbsps freshly-squeezed lemon juice
- 1 cup freshly-grated parmesan cheese
- 1 tsp lemon zest
- 1 cup chopped kale
- 1/2 lemon, sliced thin (skin on)
Instructions
SEASON THE CHICKEN:
- In a large bowl, add your freshly cleaned + rinsed chicken along with the salt, black pepper, oregano, smoked paprika, and thyme, mixing everything together until chicken is fully coated. Let it sit for 5-10 minutes.
COOK THE CHICKEN:
- In a large skillet (12-inch) over medium-high heat, add the butter and once fully melted, add the minced garlic, sautéing until fragrant and translucent, about 1-2 minutes.
- Add the seasoned chicken and cook on each side until seared, about 3-4 minutes each side. Once brown on each side, remove from skillet and set unto a plate to "rest" while you make the sauce.
TO MAKE THE CREAMY LEMON TUSCAN SAUCE:
- In the same skillet, add 1 Tbsp of olive oil until heated.
- Add in 1-2 Tbsps tuscan blend seasonings and stir until well combined.
- Reduce the heat to medium-low and slowly add in the heavy cream, chicken stock, lemon juice, lemon zest, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add in the lemon slices, stirring them into the sauce.
- Add in the chopped kale, stirring until combined and return the chicken breasts. Let everything simmer for 15-20 minutes or until the chicken is cooked through and tender.
- Stir the sauce occasionally and spoon it unto the chicken breasts as they continue to cook.
- Remove from heat once done.
- To serve, enjoy the chicken with your favorite side (i.e. rice, pasta, veggies, etc.). Garnish with a bit of grated parmesan (for extra cheesy flavor), if desired.
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus.
- TUSCAN SEASONING (STORAGE): Any leftover tuscan blend seasoning can be stored in a ziplock bag or jar for later use or used as garnish.
- DAIRY-FREE OPTION: To make this sauce dairy-free, simply use vegan butter instead of the regular butter. Then swap the cream with full-fat coconut milk or coconut cream. And use your favorite dairy-free shredded cheese or nutritional yeast instead of parmesan.