Lemon Parmesan Chicken Recipe

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4.69 from 29 votes

Made in just 30 minutes, lemon Parmesan chicken is a creamy, citrusy, flavorful, and easy skillet chicken recipe!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 442kcal

Author: Becky Hardin

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

Video

Notes

*I recommend something dry, like Chardonnay, Sauvignon Blanc, or Riesling. If you don't have any on hand, you can use more chicken broth.

Tips:

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.

Storage: Store 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.

Nutrition