Ingredients
6 chicken thighs, bone-in, skin-on or 3 boneless chicken breasts halved horizontally to make 6
¼ Cup of all purpose flour
1 Tbsp of extra virgin olive oil
1 Tbsp of unsalted butter
1 bottle Kinder's Lemon Pepper Seasoning
1 Tbsp of extra virgin olive oil
1 Tbsp of unsalted butter
4 garlic cloves, minced
1 Cup of low-sodium chicken stock
½ Cup of half & half or heavy cream
⅔ Cup of finely grated parmesan cheese
¼ of green onions
3 Tbsp of freshly squeezed lemon juice
Instructions
Preheat oven to 375°F.
In a shallow bowl mix flour and 2 Tbsp of Kinder's Lemon Pepper Seasoning.
Dredge chicken in mixture, shake off excess and set aside.
Heat 1 Tbsp of olive oil and 1 Tbsp of butter in a large skillet or cast iron pan over medium-high heat.
Fry the chicken, skin side down, for 3-4 minutes until golden brown.
Flip chicken and cook 2-3 minutes on other side. Remove from skillet.
Place chicken, skin side up, on lightly greased baking sheet.
Bake for about 10-20 minutes (depending on size and type), until chicken is fully cooked and juices run clear and is no longer pink in the middle.
Heat 1 Tbsp of olive oil and 1 Tbsp of butter in same large skillet or cast iron pan over medium-high heat.
Add garlic and cook, stirring constantly, for about 1 minute.
Add chicken stock and 1 Tbsp of Kinder's Lemon Pepper Seasoning and bring to a boil.
Add half & half or heavy cream and bring to a boil.
Add parmesan cheese and stir until melted and creamy.
Reduce heat to simmer, stirring frequently.
Pour in lemon juice and green onions and stir together.
Place cooked chicken into skillet. Garnish with lemon slices, parsley and/or capers.
Serve over noodles, veggies, pasta or rice. Enjoy!
