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Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken with golden-seared breasts simmered in a silky lemon Parmesan cream sauce. The sauce shimmers with brightness and richness, finishing with butter gloss and fresh parsley.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use similar thickness so they sear evenly.
  • Salt Season generously on both sides.
  • pepper Season generously on both sides.
  • garlic powder Season chicken to taste.
  • Italian seasoning Season chicken to taste.
  • 1 tbsp olive oil For searing.
  • 4 cloves garlic Minced.
  • 0.5 cup dry white wine or chicken broth Use either; deglazes the pan.
  • 1 cup heavy cream For the creamy sauce.
  • 0.5 cup Parmesan cheese, freshly grated Use finely grated for easy melting.
  • 3 tbsp lemon juice Adds brightness to the sauce.
  • 1 tsp lemon zest Zest the lemon before juicing.
  • 1 tbsp butter Swirled in at the end for gloss.
  • Fresh parsley Garnish to serve.
  • lemon slices Garnish and serve alongside.

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.
  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.
Make the lemon Parmesan cream sauce
  1. Add garlic to the skillet and cook for 30 seconds until fragrant, then deglaze with white wine and simmer for 2 minutes.
  2. Stir in heavy cream, Parmesan, lemon juice, and lemon zest, then simmer for 4–5 minutes until the sauce thickens enough to lightly coat the back of a spoon.
  3. Swirl in butter until melted and glossy.
Finish and serve
  1. Return chicken to the skillet, spoon sauce over each breast, and garnish with fresh parsley and lemon slices.

Notes

Pro tip: for the glossiest sauce, keep the simmer gentle after adding the cream so it thickens without separating. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently over low heat until warmed through. Freezing isn’t recommended because cream sauces can break after thawing. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (texture will be slightly thinner).