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Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken with golden seared chicken breasts and a silky lemon Parmesan cream sauce. The sauce simmers to a glossy thickness, then gets butter-swirl shine and bright lemon zest.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • Italian seasoning to taste
  • 2 tbsp olive oil
Creamy lemon Parmesan sauce
  • 4 garlic cloves, minced
  • 0.5 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, freshly grated
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp butter
  • fresh parsley and lemon slices for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken breasts on both sides generously with salt, pepper, garlic powder, and Italian seasoning. Let the skillet heat as you season so the chicken can sizzle right away.
  2. Heat olive oil in a large skillet over medium-high heat, then add chicken breasts and sear for 5-6 minutes per side until golden. Cook until the internal temperature reaches 165°F, then remove to a plate.
Build the lemon Parmesan sauce
  1. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Keep heat at a steady medium-high so the garlic doesn’t brown.
  2. Pour in white wine (or chicken broth) to deglaze, scraping up browned bits from the pan. Simmer for 2 minutes to reduce slightly.
  3. Stir in heavy cream, Parmesan cheese, fresh lemon juice, and lemon zest, then simmer for 4-5 minutes until the sauce thickens. The sauce should look smooth and glossy as it coats the back of a spoon.
  4. Swirl in butter until melted and glossy. Turn off the heat once the butter sheen appears.
Serve
  1. Return the chicken to the skillet, spoon sauce over each breast, and let it warm for about 1 minute if needed. Garnish with fresh parsley and lemon slices for a bright finish.

Notes

Pro tip: For the smoothest sauce, use freshly grated Parmesan and simmer gently—too-high heat can make the cream look grainy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over low heat with a splash of cream or broth. Freezing isn’t recommended because the cream sauce can separate after thawing. If you want a lighter option, substitute half-and-half for heavy cream (sauce will be slightly thinner but still flavorful).