Name: Creamy Lemon Pepper Parmesan Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 8 boneless, skinless chicken thighs; 1 1/2 teaspoon ground black pepper, divided; 3/4 teaspoon salt, divided; 2 tablespoons olive oil; 1 medium shallot, chopped; 3 garlic cloves, minced; 1 cup chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 teaspoon lemon zest; Chopped fresh parsley, for garnish; Lemon wedges, for serving

Creamy Lemon Pepper Parmesan Chicken

This creamy lemon pepper Parmesan chicken features tender chicken thighs simmered in an easy sauce with lemon zest, black pepper, and Parmesan cheese. It's quick enough for any weeknight dinner, and would be nice over rice or orzo.

25 min total 5 min prep 20 min cook 4 985 cal

Instructions

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1 Season chicken thighs evenly on both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
2 Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken thighs and cook until browned, turning once, 7 to 8 minutes total. Remove chicken from skillet and set aside.
3 Add shallot and garlic to the same skillet. Cook, stirring, until fragrant, 1 to 2 minutes. Pour in chicken broth and heavy cream. Bring to a gentle simmer.
4 Stir in Parmesan cheese, lemon zest, remaining 1 teaspoon black pepper, and remaining 1/4 teaspoon salt. Simmer until the sauce thickens slightly, 4 to 5 minutes.
5 Return chicken to the skillet and cook until heated through, a thermometer inserted into the thickest portion registers 165 degrees F (74 degrees C), and chicken is coated with sauce, 2 to 3 minutes.
6 Garnish with parsley and serve with lemon wedges. Recipe developed by Jaelyn Luong