Description
Parmesan Crusted Chicken with Creamy Lemon-Chive Sauce features tender, juicy chicken breasts coated in a crispy, buttery Parmesan and Ritz cracker crust. Paired with a luscious creamy lemon-chive sauce made with cream cheese and chicken stock, this dish is quick to prepare and perfect for an elegant yet simple dinner.
Ingredients
Chicken and Coating
- 4 boneless skinless chicken breast halves
- 8 Ritz Crackers, crushed into crumbs
- ½ cup Parmesan Cheese, grated
- Salt, to taste
- Pepper, to taste
- 2 tbsp olive oil
Sauce
- 1 cup Chicken stock
- 1 tbsp lemon juice, freshly squeezed
- ⅔ cup Chive & Onion cream cheese spread
Instructions
- Prepare Chicken: Pound the chicken breasts to an even thickness using a heavy rolling pin or meat mallet to ensure even cooking. Lightly coat each chicken breast with olive oil to help the coating stick.
- Make Coating Mixture: In a shallow rimmed plate, combine crushed Ritz crackers, grated Parmesan cheese, salt, and pepper. Dip each chicken breast into the crumb mixture, pressing lightly to coat both sides thoroughly.
- Cook Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the coated chicken breasts and cook for 3-5 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the crust is golden and crispy. Remove the chicken from the skillet and place on a plate. Cover loosely with foil to keep warm.
- Prepare Sauce: In the same skillet, add chicken stock and freshly squeezed lemon juice. Allow the liquid to reduce by half, scraping the browned bits from the bottom of the skillet to incorporate flavor.
- Finish Sauce: Stir in the chive and onion cream cheese spread until the sauce becomes bubbly and thickened. Adjust seasoning if necessary.
- Serve: Plate each chicken breast half and spoon about a tablespoon of the creamy lemon-chive sauce on top. Serve immediately and enjoy!
Notes
- Make sure the chicken breasts are of even thickness to cook uniformly.
- Use fresh lemon juice for the best flavor in the sauce.
- If cream cheese spread is unavailable, substitute with softened cream cheese mixed with chopped fresh chives and a pinch of onion powder.
- Check chicken internal temperature with a meat thermometer to avoid undercooking.
- Leftovers can be refrigerated for up to 2 days and reheated carefully in a skillet or microwave.
