Creamy Lemon Parmesan Chicken

Why You’ll Love This Recipe

This dish delivers the perfect balance of bright lemon and rich cream, making it irresistibly flavorful without being heavy. It’s a restaurant-quality meal you can make at home in under 40 minutes. The creamy sauce pairs beautifully with pasta, mashed potatoes, or steamed vegetables, making it incredibly versatile. Plus, it’s all made in one pan—less cleanup, more enjoyment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Olive oil
• Butter
• Garlic, minced
• Chicken broth
• Heavy cream
• Fresh lemon juice
• Lemon zest
• Grated parmesan cheese
• Salt and pepper
• All-purpose flour (for dredging)
• Optional: fresh parsley or thyme for garnish

Directions

1. Slice chicken breasts in half horizontally to create thinner cutlets. Season with salt and pepper, then lightly dredge in flour.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Add the chicken cutlets and sear for 4–5 minutes on each side until golden brown and cooked through. Remove and set aside.
4. In the same skillet, add garlic and sauté until fragrant, about 30 seconds.
5. Pour in the chicken broth and stir, scraping up any browned bits from the pan.
6. Stir in the heavy cream, lemon juice, and lemon zest. Simmer for 2–3 minutes.
7. Add the grated parmesan and stir until melted and the sauce is smooth.
8. Return the chicken to the skillet and simmer for another 2–3 minutes to let the flavors combine.
9. Garnish with fresh parsley or thyme before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Use Chicken Thighs: Substitute chicken breasts with boneless thighs for extra juiciness.
• Lighter Version: Use half-and-half or evaporated milk instead of heavy cream.
• Add Veggies: Stir in spinach, asparagus, or peas for added color and nutrition.
• Herb Upgrade: Add fresh rosemary, basil, or dill for a more herbaceous flavor.
• Spicy Kick: Add crushed red pepper flakes for a bit of heat.
• Low-Carb Option: Serve with cauliflower rice or zucchini noodles.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce.
Microwave in 30-second intervals, stirring between, until heated through.
Freezing is not recommended as the sauce may separate when thawed.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled juice can be used in a pinch.

What type of parmesan works best?

Use freshly grated parmesan for the smoothest, richest sauce. Pre-shredded cheese may not melt as well.

Can I make this ahead of time?

You can cook the chicken and prepare the sauce separately. Store them in the fridge and combine just before serving.

What sides go well with Creamy Lemon Parmesan Chicken?

Pasta, mashed potatoes, steamed green beans, or roasted asparagus are all great choices.

Can I use milk instead of cream?

Whole milk can be used, but the sauce may be thinner and less rich. A roux or cornstarch can help thicken it.

How do I avoid curdling the sauce?

Keep the heat moderate and avoid boiling after adding cream and lemon juice. Stir constantly.

Can I make this dish gluten-free?

Yes, use a gluten-free flour blend for dredging or skip the flour altogether.

How do I know when the chicken is fully cooked?

Use a meat thermometer—the internal temperature should reach 165°F (74°C).

Can I bake the chicken instead of pan-searing?

Yes, you can bake the chicken first and then add it to the sauce, though pan-searing gives better texture.

What can I use instead of chicken broth?

Vegetable broth or white wine are great substitutes for chicken broth in the sauce.

Conclusion

Creamy Lemon Parmesan Chicken is a dish that brings brightness and richness together in perfect harmony. With its luscious sauce and tender chicken, it’s a meal that feels fancy yet is simple enough for any night of the week. Once you try it, this recipe will become a regular on your dinner table.

Creamy Lemon Parmesan Chicken

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Creamy Lemon Parmesan Chicken is a flavorful one-skillet meal that combines tender chicken cutlets with a rich, citrusy parmesan cream sauce. Bright, creamy, and comforting, it’s perfect for weeknight dinners or special occasions.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

• 2 large boneless, skinless chicken breasts (sliced in half horizontally)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup grated parmesan cheese
• Salt and pepper, to taste
• 1/4 cup all-purpose flour (for dredging)
• Optional: chopped fresh parsley or thyme for garnish

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Instructions

1. Slice chicken breasts in half horizontally to create thinner cutlets. Season with salt and pepper, then dredge lightly in flour.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Add the chicken cutlets and sear for 4–5 minutes per side until golden and cooked through. Remove and set aside.
4. In the same skillet, sauté garlic for 30 seconds until fragrant.
5. Pour in chicken broth, scraping up any browned bits. Simmer for 1–2 minutes.
6. Add heavy cream, lemon juice, and lemon zest. Stir and let simmer for 2–3 minutes.
7. Stir in grated parmesan until melted and the sauce is smooth.
8. Return chicken to the skillet and simmer for another 2–3 minutes.
9. Garnish with parsley or thyme and serve warm.

Notes

• Use freshly grated parmesan for best results—it melts smoother.
• Don’t boil the sauce after adding cream and lemon to avoid curdling.
• Great with pasta, mashed potatoes, or steamed vegetables.
• To lighten, substitute with half-and-half or use less cream and more broth.
• Gluten-free flour can be used for dredging if needed.

Nutrition

• Serving Size: 1 chicken cutlet with sauce
• Calories: 430
• Sugar: 1g
• Sodium: 520mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 0g
• Protein: 33g
• Cholesterol: 120mg