I love the flavorful combination of fresh lemon juice and tangy Parmesan cheese. My lemon Parmesan chicken marries those flavors beautifully with heavy cream, onion, garlic, and wine. The resulting dish is bright, zesty, creamy, and oh-so comforting. Plus, it only takes 30 minutes!
I made this simple yet fancy creamy lemon Parmesan chicken in half an hour with just 9 ingredients– talk about easy! Everything happens in one pan (less dishes for me!), and everyone leaves the table with a full belly!
What’s in This Lemon Parmesan Chicken Recipe?
- Chicken: I like to use boneless, skinless chicken breasts to keep things lean.
- Flour: All-purpose flour helps the chicken brown.
- Onion + Garlic: Create a savory base of flavor for the sauce.
- White Wine: Adds a touch of balancing acidity to the sauce. If you don’t have any on hand, you can use more chicken broth.
- Broth: Low-sodium chicken broth creates a savory and flavorful sauce.
- Heavy Cream: Makes the sauce creamy.
- Parmesan Cheese: Adds creaminess, cheesiness, and umami flavor.
- Lemon: Lemon juice adds a zippy flavor to the sauce, while whole sliced lemons make a beautiful garnish.
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How to Store and Reheat
Store leftover lemon Parmesan chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat, stirring frequently, until warmed through.
Notes and Tips
- I recommend using a large, deep skillet so the chicken has enough space to cook evenly.
- Instead of 2 chicken breasts, try this recipe with 4 boneless, skinless chicken thighs.
- Chicken is cooked through when a meat thermometer inserted into the thickest part of the chicken reads 165°F.
- The creamy sauce is mouthwateringly delicious. If you have any leftover, drizzle it onto veggies, rice, or pasta.
Top Reader Review
“Very, very good!” -Dawn
Lemon Parmesan Chicken Recipe
Ingredients
- 2 boneless, skinless chicken breasts sliced in half lengthwise to create 4 cutlets
- Kosher salt and ground black pepper to taste
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter (¼ stick)
- 1 tablespoon olive oil
- 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
- 1 lemon cut into slices; for garnish
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Season both sides of each piece of chicken with salt and pepper.2 boneless, skinless chicken breasts, Kosher salt and 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.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. Return the chicken to the pan and simmer in the sauce until cooked through, about 5 minutes. Serve with lemon wedges and parsley.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, 2 tablespoons chopped fresh parsley, 1 lemon
Notes
- 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.
How to Make Lemon Parmesan Chicken Step by Step
Season the Chicken: Season both sides of 2 halved boneless, skinless chicken breasts with salt and pepper to taste.
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.
Make the Sauce: Add ½ of a diced yellow onion and cook until translucent, about 5 minutes. Add 2 minced cloves of garlic and cook until fragrant. 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 heavy cream, ½ cup of grated Parmesan, 2 tablespoons of lemon juice, ½ teaspoon of salt, and ½ teaspoon of pepper. Return the chicken to the pan and simmer in the sauce until cooked through, about 5 minutes. Serve with lemon wedges and parsley.
Tonight I made this recipe. It was delicious! I found it to be pretty easy and perfect for 2 to 3 people. Otherwise I would double the sauce. I served it over angel hair pasta.
Thanks for sharing, Kathy!
Why is is so grainy? Your pictures it’s smooth
It sounds like your pan may have been too hot when you added the heavy cream, which can cause it to separate. I recommend adding the chicken broth first, stirring well to reduce the temperature of the pan, then adding the heavy cream. Do this off the heat if necessary!
Why not specify this in the recipe. That’s what a recipe is for after all.
Hi Ashley, if the pan is at the correct temperature, it shouldn’t be an issue!
Great flavor this was quick and easy to make on a week night
everyone enjoyed it!!
I’m so glad you enjoyed it, Jonnel!
Very, very good!
I’m so glad you enjoyed it, Dawn!