This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.
Ingredients
- ½ cup salted butter
- 6 skinless, boneless chicken breasts
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 cup half-and-half
- ½ cup grated Parmesan cheese, divided, or to taste (Optional)
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
Step 3
Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
Step 4
Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 344 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat15g | 73% |
Cholesterol126mg | 42% |
Sodium284mg | 12% |
Total Carbohydrate3g | 1% |
Dietary Fiber0g | 0% |
Total Sugars0g | |
Protein28g | |
Vitamin C5mg | 23% |
Calcium134mg | 10% |
Iron1mg | 5% |
Potassium270mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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