Pollo Al Limon Y Queso Parmesano Recipe

I absolutely love this recipe because it’s a harmonious blend of zesty lemon, savory garlic, and creamy Parmesan that feels like an indulgent meal without all the guilt. Plus, it’s super easy to make on a busy weeknight and never fails to impress my friends when they come over for dinner.

I adore the way Pollo Al Limón Y Queso Parmesano pairs simplicity with elegance. It spotlights chicken breasts that have had everything but the bones and skin removed: the kind of chicken you want to showcase.

They are seasoned just a notch above with the all-too-familiar garlic and onion powders found in many a kitchen. And the dish has some unexpected bracing acidity, thanks to the lemon juice and lemon zest, which plays just short of a starring role.

Heavy cream and Parmesan cheese provide the right amount of unctuousness without tipping the balance into unrestrained indulgence.

Ingredients

Chicken Breasts:
Rich in protein, poor in fat; adaptable starting point.

Lemon Juice:
Provides a sharp, zesty flavor and is a potent source of vitamin C.

Parmesan Cheese:
Depth of flavor, along with a good dose of calcium and protein.

Olive Oil:
Healthy fats boost flavor and texture.

Garlic:
Fragrant, enhances immunity, increases umami.

Heavy Cream:
Silky texture, luscious and opulent flavor.

Ingredient Quantities

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley
• Lemon slices for garnish (optional)

Instructions

1. Make sure to coat both sides of the chicken breasts with these basic seasonings: salt, pepper, garlic powder, and onion powder.

2. In a large skillet, medium heat, place olive oil. Add it to the chicken. Sauté for about 6-7 minutes on each side, or until golden brown and sautéed all the way through. Remove the chicken from the oil. Set aside.

3. In the identical skillet, introduce butter and finely chopped garlic. Sauté for approximately 1 minute, or until the kitchen is filled with the aroma of garlic cooking in butter.

4. Add the lemon juice and chicken broth, scrapping the bottom of the skillet to loosen any browned bites. Bring to a simmer.

5. Combine the heavy cream and let it simmer for about 2 minutes until it thickens just slightly.

6. Lower the heat until it’s set to low, and then add the grated Parmesan cheese. Stir the cheese nonstop until it melts into the sauce and becomes smooth.

7. Place the cooked chicken breasts in the skillet and pour the creamy sauce over them. Cover the skillet and heat until the chicken warms through, about 2-3 minutes on medium.

8. Distribute evenly the lemon zest and parsley over the chicken and sauce.

9. The chicken should be served with the sauce poured over the top, and lemon slices can be used as a garnish if one so desires.

10. Relish your Pollo al Limón y Queso Parmesano with the sides that you favor!

Equipment Needed

1. Large skillet
2. Measuring spoons
3. Citrus juicer
4. Garlic press or knife for mincing
5. Spatula or tongs
6. Cooking spoon
7. Grater for Parmesan cheese and lemon zest
8. Knife
9. Cutting board

FAQ

• Q: Can I use bone-in chicken for this recipe?Yes, you can use chicken with bones. Adjust the cooking time as it may take longer to cook through.
• Q: What can I substitute for heavy cream?You can use half-and-half or a mixture of whole milk and butter to create a lighter version.
• Q: Can I use pre-grated Parmesan cheese?A: Indeed, but for the optimum flavor and texture it is best to use freshly grated Parmesan cheese.
• Q: How can I make the sauce thicker?You can reduce it by simmering it longer or adding a slurry of cornstarch and water.
• Q: Is it possible to add vegetables to this dish?Q: Definitely, if you want to take this dish even further, add spinach or mushrooms to the pan while cooking.
• Q: How should I store leftovers?A: Keep uneaten food in an airtight container in the fridge. It will be safe to eat for up to 3 days; after that, it may not be botulism-grade dangerous, but it’ll taste all kinds of funky.
• Q: What is the best way to reheat this dish?A: If necessary, add a small amount of chicken broth to the sauce to restore its previous consistency. Then, reheat the sauce on the stovetop over low heat.

Substitutions and Variations

Avocado oil or coconut oil can be used instead of olive oil.
Ghee or margarine can replace butter.
Coconut cream or half-and-half can be used to replace heavy cream for a lighter option.
Pecorino Romano or Asiago cheese can replace Parmesan cheese with a comparable taste.
You can replace fresh parsley with either fresh cilantro or basil, which will give your dish a different aroma and taste.

Pro Tips

1. Brine for Juiciness For extra juicy chicken breasts, consider brining them in salt water for about 30 minutes before cooking. This will enhance both flavor and moisture.

2. Even Cooking Pound the chicken breasts to an even thickness before seasoning and cooking. This ensures that they cook evenly and remain tender.

3. Deglaze the Pan Properly When adding lemon juice and chicken broth to the pan, make sure to thoroughly scrape up all the browned bits stuck to the bottom. This adds depth and richness to your sauce.

4. Cream Stability To prevent the cream from curdling when added to the acidic lemon juice, make sure both the lemon juice and chicken broth are simmering gently before incorporating the cream.

5. Herb Enhancements For added flavor, incorporate fresh herbs like thyme or basil into the sauce while it simmers, removing them before serving for a subtle, aromatic infusion.