Ingredients:

• 3/4 cup grated Parmesan cheese
• 1/4 cup flour
• 8 skinless boneless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 3/4 cups low sodium chicken broth
• 1/2 cup mascarpone
• 1 teaspoon lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 cups hot cooked rice, or as needed
• chopped fresh oregano to taste
• 4 lemon wedges for serving

Cooking Instructions:

1. Gather all ingredients.
2. Combine 1/4 cup Parmesan cheese and flour in a shallow dish.
3. Sprinkle chicken with salt and pepper. Dredge chicken in flour mixture to coat.
4. Heat oil in a 12-inch skillet over medium-high heat. Add chicken, half at a time, and brown well, 3 to 4 minutes per side. Remove chicken from skillet.
5. Add garlic to skillet and cook over medium until fragrant, about 1 minute.
6. Whisk together broth, mascarpone, lemon zest, lemon juice, and remaining 1/2 cup Parmesan cheese in a medium bowl. Add to skillet. Bring to a boil.
7. Whisk together cornstarch and water in a small bowl. Add to skillet, stirring until thickened and bubbly.
8. Return chicken to skillet, return to boiling. Reduce heat, cover and simmer until chicken is no longer pink (170°F), 5 to 6 minutes.
9. Slice chicken and return to sauce.
10. Serve mixture topped with fresh oregano. Serve with lemon wedges.