Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant.
½ yellow onion, 2 cloves garlic
Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom of the pan. Simmer to reduce for 1-2 minutes.
½ cup white wine
Stir in the chicken broth, heavy cream, Parmesan, lemon juice, salt, and pepper. Return the chicken to the pan and simmer in the sauce until cooked through, about 5 minutes. Serve with lemon wedges and parsley.
½ cup low-sodium chicken broth, ½ cup heavy cream, ½ cup grated Parmesan cheese, 2 tablespoons lemon juice, ½ teaspoon salt, ½ teaspoon ground black pepper, 2 tablespoons chopped parsley, 1 lemon
Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Chicken Thighs: Use 4 chicken thighs instead of 2 chicken breasts. Season the thighs with salt and pepper (skip the flour) and brown them skin-side down in the melted butter. Flip once golden brown and sear the second side. Proceed with the recipe as written.