Lemon Marry Me Chicken Recipe

1. Gather all ingredients.

2. Pat chicken dry on a large plate using paper towels; season all sides of chicken with 1 teaspoon salt and 1/2 teaspoon pepper. 

3. Place flour on a separate large plate. Working with 1 cutlet at a time, coat chicken with flour, shake off excess, and return to original plate. Discard any leftover flour. 

4. Heat 3 tablespoons oil in a large skillet over medium-high heat until shimmering. Add chicken; cook until golden brown and an instant-read thermometer inserted into thickest portion of chicken registers 160 degrees F (71 degrees C), 3 to 4 minutes per side, adjusting heat as needed to control browning. Transfer chicken to a large, clean plate; cover with aluminum foil and keep warm.

5. Reduce heat to low and add garlic and remaining 1 tablespoon oil; cook, stirring constantly, until fragrant, 10 to 15 seconds.

6. Stir in broth, heavy cream, Parmesan, lemon zest, lemon juice, and onion powder, scraping to dissolve any browned bits on bottom of pan; bring to a simmer over medium heat and cook, stirring frequently, until slightly thickened, about 6 minutes.  

7. Stir in basil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, then return chicken and any juices to skillet, stirring sauce to help incorporate drippings.  

8. Serve immediately with basil and lemon slices.

Recipe developed by Tricia Manzanero Stuedeman