Description
This Creamy Lemon Parmesan Chicken recipe features tender, seared chicken breasts cooked in a luscious lemon-garlic cream sauce enriched with Parmesan cheese and fresh herbs. Ready in just 25 minutes, it’s a quick, elegant meal perfect for weeknights or entertaining, served best with mashed potatoes and asparagus.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and black pepper, to taste
Sauce
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream (or half-and-half for a lighter option)
- Juice and zest of 1 lemon
- ¼ cup grated Parmesan cheese (optional, adds richness)
- 1 tsp Dijon mustard (optional, adds depth)
- 1 tbsp fresh parsley, chopped
Instructions
- Season & Sear the Chicken: Pat the chicken breasts dry and season generously with salt and black pepper on both sides. This ensures flavorful chicken and helps form a nice crust when searing.
- Heat Fat in Skillet: Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and begins to foam, creating a perfect searing fat base.
- Sear Chicken: Add the chicken breasts to the skillet and cook for 4–5 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Once cooked, remove from skillet and set aside to rest.
- Prepare Lemon Cream Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Deglaze Skillet: Pour in the chicken broth to deglaze the pan, scraping up all the browned bits from the bottom—these add great flavor to the sauce.
- Add Cream and Flavorings: Stir in the heavy cream, lemon juice, lemon zest, Dijon mustard, and grated Parmesan cheese. Let simmer for 3–4 minutes until the sauce slightly thickens and the flavors meld together.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spooning the creamy sauce over them. Simmer together for 2 more minutes to warm through and allow the flavors to meld.
- Finish and Garnish: Sprinkle freshly chopped parsley and additional lemon zest over the top for a bright, fresh finish.
- Serve: Plate the chicken with the creamy lemon Parmesan sauce alongside mashed potatoes and roasted or steamed asparagus to complete this delicious meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich and creamy.
- You can use chicken thighs instead of breasts for juicier meat.
- Adjust seasoning to your preference, especially lemon and salt for balanced flavor.
- Ensure chicken is cooked to 165°F internal temperature for food safety.
- Serve this dish immediately for best texture and flavor, as the sauce thickens upon standing.
