Creamy Lemon Parmesan Chicken
This Creamy Lemon Parmesan Chicken is a restaurant-quality meal that comes together in just 30 minutes. Featuring golden, tender chicken breasts smothered in a zesty lemon and Parmesan cream sauce, it’s a one-pan wonder that’s both comforting and elegant.
Equipment
- Large skillet for searing chicken and making sauce
- Tongs for flipping chicken breasts
- zester or grater for fresh lemon zest
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 large lemon (juice and zest)
- 0.5 cup freshly grated Parmesan cheese
- salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
- Pat chicken breasts dry. Season both sides generously with salt and black pepper.
- Heat olive oil or butter in a large skillet over medium-high heat. Cook chicken breasts for 5-6 minutes per side until golden brown and cooked through (165°F internal temp). Remove and set aside.
- Lower heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
- Pour in the heavy cream, scraping up browned bits. Stir in lemon juice, lemon zest, and Parmesan cheese. Simmer until cheese melts and sauce thickens slightly.
- Return chicken to the skillet. Spoon sauce over chicken and let simmer gently for 2-3 minutes.
- Garnish with fresh parsley and serve immediately. Pairs wonderfully with pasta, rice, or mashed potatoes.
Notes
For extra flavor, you can add sautéed mushrooms or fresh spinach to the sauce. To make this dish lighter, substitute half-and-half for the heavy cream (though the sauce will be slightly thinner).