Creamy Parmesan Lemon Chicken (Printable Version)
Golden chicken in a luscious lemon-Parmesan cream sauce ready in 45 minutes.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ cup all-purpose flour
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
→ Sauce
07 - 3 cloves garlic, minced
08 - 1 cup chicken broth, low sodium
09 - 1 cup heavy cream
10 - 1 teaspoon lemon zest
11 - 3 tablespoons fresh lemon juice
12 - ¾ cup grated Parmesan cheese
13 - 1 tablespoon chopped fresh parsley, plus extra for garnish
14 - ½ teaspoon crushed red pepper flakes
# How to Make It:
01 - Pat chicken breasts completely dry with paper towels. Season both sides generously with salt and black pepper. Dredge each breast lightly in flour, coating evenly and shaking off any excess.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4–5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and cover loosely with aluminum foil.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 1 minute until fragrant, being careful not to burn it.
04 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the broth simmer and reduce for 2 minutes.
05 - Stir in heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer, then gradually whisk in grated Parmesan cheese until completely melted and sauce thickens slightly, about 2–3 minutes.
06 - Return chicken breasts to the skillet, spooning sauce generously over each piece. Simmer for 3–4 minutes until chicken is heated through. Sprinkle with chopped parsley and crushed red pepper flakes. Serve immediately with additional Parmesan and parsley for garnish.
# Expert Advice:
01 -
- The bright lemon cuts through the rich cream so every bite feels balanced and light
- You get that restaurant quality velvety sauce without any fancy techniques
02 -
- Never add the cheese while the liquid is at a rolling boil or it will separate and turn grainy
- Room temperature cream incorporates more smoothly than cold straight from the fridge
03 -
- Prep all ingredients before starting since the sauce comes together quickly once you begin cooking
- Use chicken thighs instead of breasts for even more juicy, forgiving results