Creamy Parmesan Lemon Chicken (Print version)
Tender chicken in velvety lemon-Parmesan cream sauce with bright citrus notes and savory richness ready in 45 minutes.
# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ cup all-purpose flour
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
→ Sauce
07 - 3 cloves garlic, minced
08 - 1 cup chicken broth (low sodium)
09 - 1 cup heavy cream
10 - 1 teaspoon lemon zest
11 - 3 tablespoons lemon juice (freshly squeezed)
12 - ¾ cup grated Parmesan cheese
13 - 1 tablespoon chopped fresh parsley
14 - ½ teaspoon crushed red pepper flakes
# Method:
01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Dredge each breast lightly in flour, shaking off excess to ensure even coating.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Sear chicken breasts for 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate and cover loosely with foil.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 1 minute until fragrant, being careful not to burn.
04 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom. Let simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream, lemon zest, and lemon juice. Bring to gentle simmer, then gradually whisk in Parmesan cheese until fully melted and sauce thickens slightly, about 2–3 minutes.
06 - Return chicken to skillet, spooning sauce generously over each piece. Simmer for 3–4 minutes until heated through. Garnish with fresh parsley and red pepper flakes if desired. Serve immediately.
# Expert advice:
01 -
- The sauce comes together in minutes but tastes like something youd order at a fancy Italian restaurant
- Leftovers reheat beautifully for lunch the next day, if you somehow have any remaining
02 -
- Always zest your lemons before cutting them, otherwise you lose all those fragrant oils in the peel
- Grating your own Parmesan makes the difference between silky smooth sauce and a grainy disappointment
03 -
- Use a stainless steel pan instead of nonstick so you can properly scrape up the browned bits for maximum flavor
- Room temperature cream prevents it from separating when you add it to the hot pan