Go Back

Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken with golden-seared chicken breasts and a silky lemon Parmesan cream sauce. The sauce simmers until thick, then finishes glossy with butter for a rich-bright weeknight chicken dinner.
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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
Seasonings and aromatics
  • 0.5 tsp salt Season generously on both sides; adjust to taste.
  • 0.5 tsp pepper Use freshly ground if possible.
  • 0.5 tsp garlic powder Season chicken and adjust to taste.
  • 1 tsp Italian seasoning Season chicken and adjust to taste.
  • 1 tbsp olive oil Used for searing.
  • 4 garlic Minced.
Sauce
  • 0.5 cup dry white wine Or use chicken broth.
  • 1 cup heavy cream For the creamy sauce base.
  • 0.5 cup Parmesan cheese Freshly grated.
  • 3 tbsp lemon juice Freshly squeezed.
  • 1 tsp lemon zest Zest before juicing for best flavor.
  • 1 tbsp butter Swirl in at the end for a glossy finish.
Garnish
  • 0.25 cup fresh parsley Chopped, for garnish.
  • 1 lemon slices For serving and garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts on both sides generously with salt, pepper, garlic powder, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat until shimmering, then add chicken and sear 5-6 minutes per side until golden and internal temperature reaches 165°F.
  2. Remove the chicken from the skillet and set aside while you make the sauce. This keeps the breasts warm without overcooking.
Build the lemon Parmesan cream sauce
  1. Add minced garlic to the skillet and cook 30 seconds until fragrant. Deglaze with dry white wine and simmer 2 minutes to reduce slightly.
  2. Stir in heavy cream, Parmesan cheese, lemon juice, and lemon zest. Simmer 4-5 minutes, stirring, until the sauce thickens and looks glossy around the edges.
  3. Swirl in butter until melted. Keep heat at a low simmer so the sauce remains smooth and silky.
Finish and serve
  1. Return the chicken to the skillet and spoon the sauce over each breast. Garnish with fresh parsley and lemon slices so the bright citrus and herbs show on top.

Notes

Pro tip: Pat the chicken dry and avoid crowding the skillet so you get even browning. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet on low with a splash of cream or broth to loosen the sauce. Freezing is not recommended because the cream sauce can separate. For a lighter option, use half-and-half instead of heavy cream, then simmer 1-2 minutes longer to help it thicken.