Lemon-Parmesan Cream Sauce Chicken Thighs

1. 1

   Assemble all the ingredients.

2. 2

   In a shallow dish, mix 1/4 cup Parmesan cheese with the flour.

3. 3

   Season the chicken with salt and pepper. Dredge the chicken in the flour mixture to coat.

4. 4

   Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken, cooking half at a time, and brown well for 3 to 4 minutes per side. Remove the chicken from the skillet.

5. 5

   Add the garlic to the skillet and cook over medium heat until fragrant, about 1 minute.

6. 6

   Whisk the broth, mascarpone, lemon zest, lemon juice, and the remaining 1/2 cup Parmesan cheese in a medium bowl. Pour into the skillet and bring to a boil.

7. 7

   Whisk the cornstarch and water in a small bowl. Add to the skillet, stirring until thickened and bubbling.

8. 8

   Return the chicken to the skillet and bring back to a boil. Reduce the heat, cover, and simmer until the chicken is no longer pink (170°F), 5 to 6 minutes.

9. 9

   Slice the chicken and return it to the sauce.

10. 10

    Serve the mixture topped with fresh oregano. Serve with lemon wedges.

• Calories 765.93 kcal High
• Protein 50.91 g Good Source
• Carbs 43.61 g Moderate
• Total Fat 42.58 g High
• Saturated Fat 19.82 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 251.1 mg High
• Sodium 674.34 mg High
• Fiber 0.34 g Low Source
• Sugar 0.34 g Low Source
• Added Sugar 0.17 g Low Source
• Calcium 245.06 mg Moderate
• Iron 2.64 mg Moderate
• Potassium 27.58 mg Low Source
• Vitamin A 2.64 mcg_rae Low Source
• Vitamin C 0.11 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Garlic 🧄