Creamy Parmesan Lemon Chicken (Print)

Tender chicken in a velvety lemon-Parmesan cream sauce with garlic and fresh herbs. Ready in 45 minutes.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ cup all-purpose flour
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter

→ Sauce

07 - 3 cloves garlic, minced
08 - 1 cup chicken broth (low sodium)
09 - 1 cup heavy cream
10 - 1 teaspoon lemon zest
11 - 3 tablespoons fresh lemon juice
12 - ¾ cup grated Parmesan cheese
13 - 1 tablespoon chopped fresh parsley
14 - ½ teaspoon crushed red pepper flakes

# How to Make:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Dredge each piece lightly in flour, shaking off excess to ensure even coating.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
03 - Reduce heat to medium. Add minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to brown.
04 - Pour in chicken broth, using a wooden spoon to scrape up browned bits from the bottom. Simmer for 2 minutes to reduce slightly and concentrate flavors.
05 - Stir in heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer, then whisk in Parmesan cheese until completely melted and sauce thickens slightly, about 2–3 minutes.
06 - Return chicken to the skillet, spooning sauce generously over each piece. Simmer for 3–4 minutes until heated through. Garnish with chopped parsley and crushed red pepper flakes. Serve immediately.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • That balance of bright lemon and rich Parmesan is absolute magic
  • Restaurant quality without leaving your house or spending hours at the stove
02 -
  • Do not crowd the pan or the chicken will steam instead of sear, work in batches if necessary
  • The sauce thickens quickly off the heat so remove it from the flame as soon as it coats a spoon
  • Lemon intensity varies, start with less juice and add more to taste
03 -
  • Use a microplane for the lemon zest to avoid the bitter white pith
  • Let the chicken rest for 5 minutes after searing to lock in juices

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