Go Back

Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken with golden seared chicken breasts and a silky lemon Parmesan cream sauce. The sauce shimmers with brightness and richness, finished with fresh parsley and lemon slices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 4 boneless skinless chicken breasts Pat dry so they sear instead of steam.
  • 0.5 tsp salt Use to taste; season both sides generously.
  • 0.5 tsp pepper Use to taste; season both sides generously.
  • 0.5 tsp garlic powder Use to taste; season both sides generously.
  • 1 tsp Italian seasoning Use to taste; season both sides generously.
Skillet sauce
  • 2 tbsp olive oil
  • 4 cloves garlic Minced.
  • 0.5 cup dry white wine or chicken broth Choose one.
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, freshly grated Grate fresh for best melt.
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp butter
  • 2 fresh parsley For garnish.
  • 1 lemon slices For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken breasts on both sides generously with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden and an instant-read thermometer reads 165°F; remove the chicken to a plate.
Build the lemon Parmesan cream sauce
  1. Add minced garlic to the skillet and cook for 30 seconds, stirring to prevent browning.
  2. Pour in dry white wine (or chicken broth) and deglaze, then simmer for 2 minutes to reduce slightly.
  3. Stir in heavy cream, Parmesan cheese, fresh lemon juice, and lemon zest, then simmer for 4-5 minutes until the sauce thickens and looks smooth and glossy.
  4. Swirl in butter until melted and the sauce turns silkier and shiny.
Finish and serve
  1. Return the chicken to the skillet and spoon the lemon Parmesan cream sauce over each breast.
  2. Garnish with fresh parsley and lemon slices, then serve hot.

Notes

Pro tip: use a hot skillet and leave the chicken undisturbed during the sear for deep golden color. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently so the cream sauce doesn’t split. Freezing: not recommended for best sauce texture. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce, simmering 1-2 minutes longer to thicken.