Lemon Parmesan Chicken Recipe

4.76 from 25 votes

Lemon Parmesan Chicken combines savory Parmesan cheese with bright lemon for an unforgettable meal. Made in just 30 minutes, this easy skillet chicken recipe is creamy and citrusy!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 443kcal

Author: Becky Hardin

Ingredients

2 chicken breasts sliced in half lengthwise to create 4 pieces
Salt and pepper to season
¼ cup all-purpose flour
2 tablespoons unsalted butter
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 lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
1 lemon cut into slices for garnish
2 tablespoons chopped parsley

Instructions

Season both sides of each piece of chicken with salt and pepper.
2 chicken breasts, Salt and 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 lemon juice, ½ teaspoon salt, ½ teaspoon ground black pepper, 2 tablespoons chopped parsley, 1 lemon

Video

Notes

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
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.

Nutrition