ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herb-Parmesan Chicken Breasts

Prep time 15 mins
Cook time 15 mins
Yield 4 Servings

Ingredients

  • 1 teaspoon grated lemon zest
  • 1 small clove garlic
  • 1/2 cup loosely packed parsley leaves
  • 4 (6 oz.) boneless, skinless chicken breast halves
  • Salt and pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1/2 cup low-sodium chicken broth
  • 1 cup grated Parmesan

Nutrition Information

  • calories 365
  • fat 18 g
  • satfat 7 g
  • protein 47 g
  • carbohydrate 1 g
  • fiber 0 g
  • cholesterol 122 mg
  • sodium 604 mg

How to Make It

  1. Place lemon zest, garlic and parsley on a cutting board. Gather and chop repeatedly until mixture resembles coarse sand. Set aside.

  2. Place chicken between 2 sheets of waxed paper and pound flat with a rolling pin. Season with salt and pepper.

  3. Melt butter in a large skillet with oil over medium-high heat. Add chicken; cook until browned, 2 to 3 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.

  4. Pour off fat from skillet and add broth. Increase heat to high and bring to a boil, stirring to pick up browned bits. Boil until liquid has thickened and reduced to 2 Tbsp., about 2 minutes.

  5. Return chicken to skillet; top with cheese. Reduce heat to medium and cover. Heat until cheese is melted and chicken is cooked through, 3 minutes. Transfer to plates and drizzle with juices from skillet. Sprinkle with lemon-garlic mixture.