Whenever I’m craving something bright, creamy, and indulgent, I make this lemon Parmesan chicken. I coat tender pan-seared chicken cutlets in a creamy, tangy sauce made with freshly squeezed lemon juice, finely grated Parmesan cheese, sautéed garlic and onions, and a splash of white wine. A quick simmer melds everything together into a beautifully silky sauce I could slurp with a straw! And the best part is, my easy lemon garlic Parmesan chicken comes together in just 30 minutes in one skillet, making it perfect for busy weeknights
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Very, very good!
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Great flavor this was quick and easy to make on a week night
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Lemon Garlic Parmesan Chicken
My 30-minute creamy lemon Parmesan chicken is made in one pan with fresh, real ingredients. I skip bottled dressings or pre-made mixes and focus on creating a rich, balanced lemon Parmesan sauce for chicken from scratch. Freshly grated Parmesan melts smoothly into the cream, producing a silky texture that coats every bite. A touch of white wine lifts the fond from the pan for added depth, while lemon juice brightens the flavor.
Made with garlic, Parmesan cheese, and heavy cream, the sauce is similar to my favorite lemon butter chicken recipe, but I use chicken breasts instead of thighs to keep things light, and I add diced onion for a touch of sweetness. This lemon chicken Parmesan is perfect for when I want something both comforting and fresh, all in one meal.
Use Freshly Grated Parm for a Smooth Sauce
The key to a silky, glossy lemon Parmesan sauce for chicken is freshly grated Parmesan. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, which can make the sauce grainy. Grating your own Parmesan ensures it melts quickly into the cream, creating a rich, velvety coating that clings perfectly to each piece of chicken and makes this creamy lemon Parmesan chicken truly special.
Lemon Parmesan Chicken Recipe
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (sliced in half lengthwise to create 4 cutlets)
- kosher salt (to taste)
- ground black pepper (to taste)
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter (¼ stick)
- 1 tablespoon olive oil
For the Lemon Parmesan Sauce:
- ½ yellow onion (diced)
- 2 cloves garlic (minced)
- ½ cup white wine (*)
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice (from 1 lemon)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For Garnish (Optional):
- 1 lemon (cut into slices)
- 2 tablespoons chopped fresh parsley
Instructions
- Season both sides of each piece of chicken with salt and pepper.2 boneless, skinless chicken breasts, kosher salt, ground black pepper
- Place the flour in a shallow bowl and coat both sides of each piece of chicken. Set aside.¼ cup all-purpose flour
- Melt the butter and oil in a skillet set over medium-high heat. Add the chicken and cook until both sides are golden brown, about 3-5 minutes per side. Remove the chicken from the pan and set aside.2 tablespoons unsalted butter, 1 tablespoon olive oil
- Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.½ yellow onion, 2 cloves garlic
- Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom of the pan. Simmer to reduce for 1-2 minutes.½ cup white wine
- Stir in the chicken broth, heavy cream, Parmesan, lemon juice, salt, and pepper.½ cup low-sodium chicken broth, ½ cup heavy cream, ½ cup grated Parmesan cheese, 2 tablespoons fresh lemon juice, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Return the chicken to the pan and simmer in the sauce until cooked through, about 5 minutes. Serve with lemon wedges and parsley.1 lemon, 2 tablespoons chopped fresh parsley
Notes
- I recommend using a large, deep skillet so the chicken has enough space to cook evenly.
- Chicken Thighs: Use 4 chicken thighs instead of 2 chicken breasts. Season the thighs with salt and pepper (skip the flour) and brown them skin-side down in the melted butter. Flip once golden brown and sear the second side. Proceed with the recipe as written.
- Chicken is cooked through when a meat thermometer inserted into the thickest part of the chicken reads 165°F.
- Make sure the pan is not too hot before adding the broth and cream. Take the pan off the heat if necessary to cool it slightly. If it is too hot, the cream may curdle, which is harmless, but doesn’t look so nice.
- The creamy sauce is mouthwateringly delicious. If you have any leftover, I recommend drizzling it onto veggies, rice, or pasta.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Lemon Parmesan Chicken Step by Step
Season the Chicken: Season both sides of 2 boneless, skinless chicken breasts sliced into cutlets with salt and pepper to taste. I like to use about 1 teaspoon of each per pound of meat.
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Sear the Chicken: Place ¼ cup of all-purpose flour in a shallow bowl and coat both sides of each piece of chicken. Melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a skillet set over medium-high heat. Add the chicken and cook until both sides are golden brown, about 3-5 minutes per side. Remove the chicken from the pan and set aside. You do not need to cook the chicken fully through at this point, as it will continue to cook in the sauce later on.
Make the Sauce: Add ½ of a diced yellow onion to the skillet (no need to wipe out) and cook until translucent, about 5 minutes. Add 2 minced cloves of garlic and cook until fragrant, about 30-60 seconds. Pour in ½ cup of white wine to deglaze the pan, scraping up any brown bits from the bottom of the pan. Simmer to reduce for 1-2 minutes. Stir in ½ cup of chicken broth, ½ cup of room-temperature heavy cream, ½ cup of grated Parmesan cheese, 2 tablespoons of lemon juice, ½ teaspoon of salt, and ½ teaspoon of pepper. Make sure to add the cream off the heat so it doesn’t curdle in the hot pan. Return the chicken to the pan.
Simmer and Serve: Simmer in the chicken in the lemon Parmesan sauce until it is cooked through to 165°F, about 5 minutes. Serve topped lemon wedges and fresh parsley, if desired.
How to Store and Reheat
Store leftover lemon Parmesan chicken in an airtight container in the refrigerator for up to 3 days. I recommend reheating this dish right in the skillet, set over medium-low heat, until warmed through. You can also microwave it in 30-second increments, but the chicken may dry out a bit.
I do not recommend freezing this dish, as the sauce tends to separate once thawed.
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