Creamy Lemon Parmesan Dressing Recipe Recipe For Chicken

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CREAMY LEMON PARMESAN CHICKEN RECIPE



Creamy Lemon Parmesan Chicken Recipe image

This creamy lemon parmesan chicken recipe is easy, fancy, and done in just 20 minutes -- perfect for a quick chicken dinner or meal prep!

Provided by Maya Krampf

Categories     Main Course

Time 20m

Number Of Ingredients 10

4 8-oz Chicken breasts
1/2 tbsp Sea salt
1/2 tsp Black pepper
2 tbsp Olive oil
4 cloves Garlic ((minced))
1 cup Heavy cream
1/2 cup Chicken broth, reduced sodium
1 tsp Italian seasoning ((optional))
1/2 cup Grated parmesan cheese
1 tbsp Lemon juice ((to taste))

Steps:

  • Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
  • Heat olive oil in a large cast iron pan (I like this enameled cast iron one) over medium-high heat. Add the chicken and sear for 4-8 minutes per side, without moving, until browned and almost done (internal temperature should reach 160 degrees F). Remove to a plate and cover with foil to keep warm.
  • Reduce heat to medium. Add the minced garlic to the pan. Saute for about 1 minute, until fragrant.
  • Add the chicken broth, cream, and Italian seasoning, if using. Simmer for 2 minutes.
  • Reduce heat to low. Stir in the grated parmesan cheese, until it melts into a smooth sauce.
  • Stir in the lemon juice, and adjust amount to taste if desired.
  • Return the chicken to the pan. Simmer the chicken in sauce for 1-2 minutes, until hot and completely cooked through (internal temperature reaches 165 degrees F).

Nutrition Facts : Calories 586 kcal, Carbohydrate 4 g, Protein 55 g, Fat 38.2 g, SaturatedFat 4.4 g, TransFat 0.1 g, Cholesterol 156.2 mg, Sodium 1434.6 mg, Fiber 0.4 g, Sugar 2.1 g, ServingSize 1 serving

CREAMY LEMON PARMESAN CHICKEN



Creamy Lemon Parmesan Chicken image

Creamy Lemon Parmesan Chicken is an incredible restaurant quality meal you can make under 30 minutes. Tender and juicy chicken is drowning in a creamy lemon parmesan sauce and is a meal the family will go crazy for!

Provided by Alyssa Rivers

Categories     Main Course

Time 20m

Number Of Ingredients 10

4 Boneless (skinless Chicken Breasts)
2 Tablespoons olive oil
3 garlic cloves (minced)
1 cup heavy cream
½ cup chicken broth
Juice from one lemon (about 1/4 cup)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ cup parmesan cheese
1 Tablespoon cornstarch

Steps:

  • In a large skillet add olive oil, garlic cloves and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  • Add the heavy cream, chicken broth, juice from one lemon, garlic powder, italian seasoning, and parmesan cheese. Whisk in the cornstarch and let simmer for 1-2 minutes over medium high heat until it starts to thicken. Add the chicken back to the pan and serve over pasta if desired.

CREAMY PARMESAN LEMON CHICKEN



Creamy Parmesan Lemon Chicken image

Juicy garlic lemon chicken breasts cooked in creamy Parmesan sauce is an easy, delicious dinner recipe perfect served with pasta.

Provided by Alida Ryder

Categories     Dinner

Time 20m

Number Of Ingredients 13

6 chicken breasts ((boneless + skinless) )
2 tsp olive oil
1 tsp dried oregano
½ tsp paprika
1 tsp salt
½ tsp pepper
2 tsp olive oil
4 garlic cloves (crushed/minced )
1 cup heavy/whipping cream
2 tsp lemon juice
1/4 cup Parmesan cheese (grated )
salt and pepper (to taste )
parsley (for serving)

Steps:

  • Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
  • Drizzle over the olive oil and season on both sides with the oregano, paprika, salt and pepper. Rub in the spices.
  • Heat a large pan over high heat. Add the chicken and allow to cook for 2-3 minutes per side until golden brown on both sides. Remove and set aside.
  • To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer then add the Parmesan and season to taste.
  • Add the chicken back in, reduce the heat and allow to cook for 5-7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
  • Season, garnish with parsley and serve.

Nutrition Facts : Calories 209 kcal, Carbohydrate 2 g, Protein 26 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 97 mg, Sodium 593 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish
3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish

Steps:

  • Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
  • Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD



Creamy, Lemony, Pepper-Parmesan Dressing on Romaine Lettuce Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

3 heaping tablespoons mayonnaise
1 lemon, zested and juiced
1 teaspoon coarse pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
Pinch salt
3 hearts romaine lettuce, chopped

Steps:

  • Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
  • Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

EASY CREAMY LEMON CHICKEN



Easy Creamy Lemon Chicken image

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.

Provided by Jess Staldine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 6

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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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 : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g

CREAMY LEMON-PARMESAN SALAD DRESSING



Creamy Lemon-Parmesan Salad Dressing image

Years ago in Florida, I came across an Italian restaurant with a delightful salad dressing. I've never been able to find a substitute so I tried to replicate the dressing. For best results, use homemade mayonnaise. Serve with salad greens.

Provided by thedailygourmet

Categories     Salad Dressings

Time 5m

Yield 10

Number Of Ingredients 8

¼ cup homemade mayonnaise
3 tablespoons olive oil
2 tablespoons lemon juice
1 ½ ounces freshly grated Parmesan cheese
1 tablespoon milk
2 teaspoons lemon zest
½ teaspoon freshly ground black pepper
¼ teaspoon salt

Steps:

  • Combine mayonnaise, olive oil, lemon juice, Parmesan cheese, milk, lemon zest, pepper, and salt in a glass mason jar. Secure lid and shake until dressing is well combined. Store in the refrigerator.

Nutrition Facts : Calories 80.1 calories, Carbohydrate 0.6 g, Cholesterol 5.9 mg, Fat 7.7 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 162.5 mg

CREAMY PARMESAN DRESSING



Creamy Parmesan Dressing image

A great salad dressing with a nice tangy flavor. The taste compliments lasagne, spaghetti, and other similar Italian dishes. Tonight I tried some leftover sauce on a salad of baby spinach and romaine with crumbled albacore tuna--it was fabulous. I at least double the recipe every time I make it because 1/3 cup just isn't enough. From Cuisine at Home.

Provided by SharleneW

Categories     Salad Dressings

Time 5m

Yield 1/3 cup

Number Of Ingredients 7

3 tablespoons mayonnaise
2 tablespoons parmesan cheese, grated
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
salt & freshly ground black pepper

Steps:

  • Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, and Worcestershire sauce.
  • Season to taste with salt and freshly ground black pepper.

CAESAR CHICKEN WRAPS



Caesar Chicken Wraps image

When we have chicken for dinner, I cook extra for these full-flavored roll-ups. Featuring Caesar salad dressing, cream cheese, red pepper, black olives and a hint of garlic, the wraps are perfect alongside corn on the cob and a green vegetable. -Christi Martin, Elko, Nevada

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 11

1/2 cup creamy Caesar salad dressing
1/2 cup grated Parmesan cheese, divided
1 teaspoon lemon juice
1 garlic clove, minced
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened
3 cups shredded romaine
1/2 cup diced sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
5 flour tortillas (10 inches)
1-3/4 cups cubed cooked chicken

Steps:

  • In a small bowl, combine the salad dressing, 1/4 cup Parmesan cheese, lemon juice, garlic and pepper. In a small bowl, beat cream cheese until smooth. Add half of the salad dressing mixture and mix well; set aside., In a large bowl, combine the romaine, red pepper and olives. Add the remaining salad dressing mixture; toss to coat. Spread about 1/4 cup cream cheese mixture over each tortilla. Top with the romaine mixture and chicken; sprinkle with remaining Parmesan cheese. Roll up; cut in half.

Nutrition Facts : Calories 614 calories, Fat 36g fat (15g saturated fat), Cholesterol 108mg cholesterol, Sodium 1065mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 7g fiber), Protein 29g protein.

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