Go Back

Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken made in one skillet, seared until golden and finished in a silky lemon Parmesan cream sauce that shimmers. Bright lemon zest and juice simmer into a thickened, glossy coating with fresh parsley on top.
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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 Italian seasoning to taste
Skillet sauce
  • 2 tbsp olive oil
  • 4 garlic minced cloves
  • 0.5 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated
Lemon flavor and finish
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp butter
  • 1 fresh parsley for garnish
  • 1 lemon slices for 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 the olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken for 5–6 minutes per side until golden.
  2. Check doneness by measuring internal temperature at the thickest part; cook until it reaches 165°F. Remove the chicken to a plate while you make the sauce.
Build the lemon Parmesan sauce
  1. Add the minced garlic to the skillet and cook for 30 seconds, stirring until fragrant and light golden. Deglaze with the dry white wine or chicken broth, scraping up browned bits from the bottom.
  2. Simmer the wine/broth mixture for 2 minutes to reduce slightly and concentrate flavor. Stir in the heavy cream, Parmesan cheese, fresh lemon juice, and lemon zest.
  3. Simmer the sauce for 4–5 minutes, stirring, until it thickens enough to coat the back of a spoon and looks glossy. Swirl in the butter until fully melted and the sauce turns silky.
Combine and garnish
  1. Return the chicken breasts to the skillet and spoon the sauce over each piece so they’re well coated. Garnish with fresh parsley and lemon slices right before serving.

Notes

Pro tip: for the glossiest sauce, keep the simmer gentle once cream and Parmesan go in, and stir often as it thickens. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet over low heat. Freezing: not recommended due to cream texture changes. Dairy swap: use lactose-free heavy cream and lactose-free Parmesan for a similar result.