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 and shimmers with bright lemon, richness from heavy cream, and freshly grated Parmesan.
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: 820
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken breasts generously on both sides with salt, black pepper, garlic powder, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering, then sear chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Build the lemon Parmesan cream sauce
  1. Add minced garlic to the skillet and cook for 30 seconds, stirring until fragrant.
  2. Pour in the white wine (or chicken broth) to deglaze, scraping up browned bits, then simmer for 2 minutes.
  3. Stir in heavy cream, Parmesan cheese, lemon juice, and lemon zest, then simmer for 4-5 minutes until the sauce thickens and looks glossy.
  4. Swirl in butter until fully melted for a smooth, shiny finish.
Serve
  1. Return the chicken breasts to the skillet, spoon the sauce over each breast so they’re coated, and garnish with fresh parsley and lemon slices.

Notes

For the smoothest sauce, keep the simmer gentle once cream and Parmesan go in so it thickens without breaking. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the cream sauce can separate after thawing. If you want a lighter option, swap heavy cream for half-and-half and add the Parmesan off the heat to help it emulsify.