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Creamy Lemon Chicken with Parmesan Sauce

This Creamy Lemon Chicken with Parmesan Sauce is a fast, flavorful, and family-friendly dinner option that's perfect for weeknights. Juicy chicken breasts are pan-seared and simmered in a velvety lemon-Parmesan cream sauce that’s bursting with zesty brightness and savory richness. Ready in 30 minutes and made with simple ingredients, this dish is perfect for last-minute meals that taste like restaurant quality.
Prep Time10 minutes
Active Time20 minutes
Resting Time5 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Keyword: chicken breast recipe, creamy chicken, easy dinner, lemon chicken, Parmesan chicken, skillet chicken
Yield: 4 people
Calories: 480kcal
Cost: $5

Equipment

  • Large Skillet Preferably nonstick or cast iron
  • Tongs For flipping chicken
  • Cutting Board For prepping chicken
  • Sharp Knife For slicing or pounding chicken
  • Citrus Juicer Optional, for fresh lemon juice

Materials

  • 4 boneless skinless chicken breasts pounded to even thickness
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 0.5 tsp paprika optional, for smoky flavor
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 cup chicken broth low sodium preferred
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated
  • 1 tbsp Dijon mustard
  • 2 tbsp lemon juice from 1 large fresh lemon
  • 1 tsp lemon zest optional but recommended
  • 0.5 tsp crushed red pepper flakes optional, for subtle heat
  • fresh parsley or basil chopped, for garnish

Instructions

  • Season Chicken: Pat chicken breasts dry. Season both sides with salt, pepper, garlic powder, and paprika.
  • Sear Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
  • Cook Garlic: Lower heat to medium. Add minced garlic to skillet and sauté for 30 seconds until fragrant.
  • Deglaze and Build Sauce: Add chicken broth and stir to deglaze pan. Stir in heavy cream, Dijon mustard, Parmesan cheese, lemon juice, and lemon zest. Cook until sauce thickens slightly, about 3–5 minutes.
  • Return Chicken & Simmer: Return chicken to the skillet and spoon sauce over top. Simmer for 4–5 minutes.
  • Garnish and Serve: Sprinkle with chopped parsley or basil and serve immediately with pasta, rice, or bread.

Notes

Pound chicken breasts evenly for consistent cooking.
For a thicker sauce, reduce longer or stir in 1 tsp cornstarch mixed with 1 tbsp cold water.
Not ideal for freezing; best enjoyed fresh or refrigerated up to 3 days.
Make it low-carb with cauliflower rice or zucchini noodles.