Liven up your dinner routine with this tasty lemon parmesan pan chicken recipe. We serve this winning chicken recipe with mashed potato and lemon wedges, but you can serve it with rice or a salad instead.
Using a meat tenderiser or rolling pin, beat chicken breasts between 2 sheets of baking paper to flatten slightly.
In a shallow bowl, combine flour, ½ cup of the parmesan and lemon rind. Season with salt and freshly ground black pepper. Press flour into all sides of chicken.
Heat oil and half the butter in a medium frying pan over medium-high heat. Add chicken and cook for about 5 minutes on the first side or until golden brown and a crust has developed. Turn; cook for a further 3 minutes or until chicken is just cooked through. Remove chicken from pan.
Add remaining butter and garlic to pan, cook for 1 minute or until fragrant. Add stock and cream. Cook, uncovered until sauce has thickened. Return chicken and any juices to pan, simmer, stirring, for 2 minutes.
Sprinkle with remaining parmesan, chives, basil and extra lemon rind. Serve with mashed potato and lemon wedges.
Test Kitchen tipSuitable to freeze.