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Creamy lemon parmesan chicken with olives and herbs
A cheesy, lemony take on chicken served perfectly with salty olives and fresh herbs.
YIELDS
4
Ingredients
- 4 boneless chicken breasts, skin-on
- Kosher salt and black pepper
- 1/2 cup (65 g) flour
- 2 tablespoons (30 ml) olive oil, divided
- 1 shallot, finely diced
- 2 cloves garlic, thinly sliced
- 1/2 cup (120 ml) low sodium chicken broth
- 1/4 cup (60 ml) 18% or 35% cream
- 1 1/2 teaspoons smooth Dijon mustard
- 1 cup (80 g) finely grated Parmigiano Reggiano cheese
- 1 lemon, zested and juiced
- 3/4 cup (135g) green or kalamata olives
- 3 tablespoons finely chopped parsley
- 1 tablespoon finely chopped oregano
Directions
- Heat your oven to 400ºF and place a large oven-safe sauté pan or cast-iron skillet over medium-high heat.
- Set your chicken on a clean work surface and pat it dry with a paper towel—season well with salt and pepper. Scatter the flour into a shallow dish and add the chicken, tossing to coat with flour.
- When the pan is hot, add one tablespoon of oil and place the chicken in the pan, skin side down. Sear until golden brown, about eight minutes. Flip the chicken over, transfer to a sheet pan, and place in the oven to continue cooking for eight to 10 minutes or until cooked through and the internal temperature reaches 165ºF. Remove the chicken from the oven and allow it to rest while you make the pan sauce.
- Turn the heat under the pan to medium and add the remaining tablespoon of olive oil. Add the shallot, season with salt and pepper, and cook for two to three minutes until translucent. Add in the garlic, cook for another minute, then carefully pour the broth and cream.
- Allow the sauce to simmer until slightly thickened, about five minutes, then whisk in the Dijon mustard, Parmigiano-Reggiano, lemon zest, and lemon juice. Season to taste with salt and pepper, and add the chicken and olives into the sauce. Simmer for another few minutes, then scatter over the parsley and oregano just before serving. Enjoy!
