A delightful chicken dish with a creamy lemon sauce, perfect for a family dinner.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Season the chicken breasts with salt and pepper.
Pat the chicken dry before seasoning to help the spices stick better.
In a skillet, melt the butter over medium heat and sear the chicken breasts until golden brown on both sides.
Avoid overcrowding the skillet to ensure even browning.
Transfer the seared chicken to a baking dish.
Arrange the chicken in a single layer for even cooking.
In the same skillet, add the white wine and scrape up any browned bits from the bottom.
This step adds depth of flavor to the sauce.
Add the juice and zest of the lemon to the skillet and stir.
Use a microplane for finely grated lemon zest.
Slowly whisk in the heavy cream and let the sauce simmer until slightly thickened.
Stir constantly to prevent the cream from curdling.
Pour the sauce over the chicken in the baking dish.
Ensure the chicken is evenly coated with the sauce.
Sprinkle the grated Parmesan cheese over the chicken.
For a golden crust, use freshly grated cheese.
Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Serve the chicken hot with your favorite side dishes.
Garnish with fresh parsley for a pop of color and flavor.
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