What is lemon chicken sauce made of?

Lemon chicken sauce often combines chicken broth, lemon juice, garlic, cream, and Parmesan cheese. In this Lemon Parm Chicken recipe, those ingredients create a rich and flavorful sauce.

What is the secret to good chicken parmesan?

Fresh ingredients make a big difference. Freshly grated Parmesan, proper seasoning, and perfectly cooked chicken create the best flavor and texture.

What does putting a lemon in a chicken do?

Lemon adds brightness and helps balance rich flavors. It also gives chicken a fresh and vibrant taste.

How do I make lemon chicken?

Season chicken, cook it until golden, create a lemon garlic sauce, add cream, and finish with Parmesan. Then return the chicken to the pan and serve.

Lemon Parm Chicken Recipe | Amazing Easy One Pan Dinner

Description

Creamy Lemon Parm Chicken is a one-pan dinner with golden chicken cutlets, tender gnocchi, spinach, and a bright lemon Parmesan cream sauce.

Ingredients

Scale

2 large chicken breasts

1/2 teaspoon garlic powder

1 teaspoon lemon pepper seasoning

1 tablespoon olive oil

1 tablespoon butter

2 garlic cloves, minced

1/2 cup chicken broth

1 tablespoon fresh lemon juice

1 cup heavy cream or whipping cream

1 pound uncooked potato gnocchi

1/2 cup freshly grated Parmesan cheese

2 cups packed fresh baby spinach

Salt and pepper, to taste

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Instructions

1. Slice each chicken breast lengthwise to create 4 thin cutlets. Season with garlic powder and lemon pepper seasoning, adding salt if the seasoning blend is unsalted.

2. Heat olive oil and butter in a skillet over medium-high heat. Cook the chicken for about 5 to 6 minutes per side until golden and fully cooked, then remove and keep warm.

3. Lower heat to medium and sauté the garlic for about 30 seconds.

4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan.

5. Add the cream and uncooked gnocchi, stirring well so the gnocchi is covered by the liquid.

6. Simmer gently, uncovered, for 5 to 7 minutes, stirring occasionally, until the gnocchi is tender and the sauce thickens.

7. Remove from heat and stir in the Parmesan and spinach until the cheese melts and the spinach wilts.

8. Return the chicken and any accumulated juices to the skillet. Spoon sauce over the chicken, season with salt and pepper if needed, and serve immediately.

Notes

If lemon pepper seasoning is unavailable, use salt and pepper, though the lemon flavor will be less pronounced.

Avoid substituting the cream with lower-fat dairy products, as the lemon juice may cause them to curdle.

Chicken should reach an internal temperature of 165°F or 74°C before serving.

This is a one-pan recipe, and the gnocchi should not be pre-cooked.

Shelf-stable or refrigerated potato gnocchi works best.

Homemade gnocchi may break apart during cooking.

The gnocchi releases starch while cooking, which naturally thickens the sauce.

Freshly grated Parmesan and freshly squeezed lemon juice provide the best flavor.

Chicken thighs can be used instead of chicken breasts.

Spinach can be omitted or replaced with vegetables such as peas.

Leftovers keep for several days in an airtight container in the refrigerator.

Reheat gently over low heat and add a splash of broth or cream if the sauce becomes too thick.

Freezing is not recommended because the cream sauce and gnocchi texture may deteriorate.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: One Pan
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 638
Sugar: 1g
Sodium: 874mg
Fat: 36g
Saturated Fat: 19g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 44g
Fiber: 3g
Protein: 35g
Cholesterol: 172mg