My one pan lemon parmesan chicken is bright, creamy, and perfectly garlicky! I coat tender pan-seared chicken cutlets in a cream 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 for the perfect 30-minute weeknight dinner!
Top Reader Reviews
Very, very good!
–
Great flavor this was quick and easy to make on a week night
everyone enjoyed it!!
–
Chicken Breasts in a Lemon Garlic Parmesan Cream Sauce
This creamy lemon Parmesan chicken is the bright and zesty cousin to my favorite creamy garlic chicken! I skip bottled dressings or pre-made mixes and use real simple ingredients to create a rich, balanced lemon Parmesan sauce for chicken breasts. Freshly grated cheese melts smoothly into the cream sauce, 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. Plus I added 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.
Watch me make this!
I love that I can make every part of this dish in one pan. And the creamy lemon parm sauce melds perfectly with the chicken by the end!
Lemon Garlic Parmesan Chicken Recipe
Equipment
- Cast Iron or Nonstick Skillet
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.
Foolproof Tips
- Use freshly-grated Parmesan for a smooth sauce. 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 lemon cream sauce, creating a velvety coating that clings perfectly to each piece of chicken.
- Use cutlets for quick cooking. Thin-sliced chicken breasts or cutlets are a must for quick, one pan recipes like this. If the chicken is too thick, it won’t cook through properly. Slice regular-sized chicken breasts in half to make thin pieces that stay juicy.
- Don’t add the cream to a hot pan. If the pan is too hot when adding the cream, it may curdle and turn clumpy. Instead, lower the heat and/or take the pan off the heat before pouring it in.
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.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
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, because the cream sauce tends to separate once thawed.
Leave a Reply