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Dressed-Up Basil & Lemon Marry Me Chicken

Tender golden chicken cutlets simmer in a creamy Parmesan sauce kissed with garlic, lemon, and fresh basil. It’s cozy, simple, and full of restaurant-level flavor — perfect for serving over pasta, rice, or mashed potatoes..
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Servings: 5 people
Ingredients Method

Ingredients
  

  • 3 large boneless skinless chicken breasts (halved horizontally into 6 cutlets)
  • 1 tsp kosher salt + ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp paprika optional for color
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 –4 cloves garlic minced
  • 1 tsp Italian seasoning
  • ¼ tsp red pepper flakes optional, for a hint of heat
  • 1 cup chicken stock I prefer stock over broth for more flavor
  • ¾ cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • Zest and juice of ½ lemon
  • 2 tbsp chopped fresh basil plus more for garnish

Method
 

  1. Sear the Chicken: Pat chicken dry; season with salt, pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden and cooked through (165°F). Transfer to a plate.
  2. Make the Sauce: In the same skillet, melt butter. Add garlic and cook 30 seconds until fragrant. Stir in Italian seasoning and red pepper flakes.
  3. Deglaze & Cream: Pour in chicken stock, scraping up the brown bits. Simmer 2–3 minutes. Stir in cream, Parmesan, lemon zest, and lemon juice; whisk until smooth and slightly thickened.
  4. Finish: Return chicken (and juices) to the skillet. Simmer 5-10 minutes to absorb the flavor and coat with sauce and to make sure chicken is entirely cooked.
  5. Serve: Top with fresh basil and extra Parmesan. Serve warm with your favorite side. I usually serve with masked potatoes and bread and dip up the extra sauce. Also pairs well with my Steakhouse Caesar Recipe.