Creamy Lemon Chicken with Parmesan Sauce is the kind of dinner that makes you pause after the first bite. It’s rich but bright, with juicy golden chicken swimming in a dreamy lemony Parmesan sauce that tastes like pure comfort in a skillet.
Table of Contents
Why you’ll love this creamy lemon chicken
It’s ready in under 30 minutes but tastes like a dinner that took hours
That tangy lemon with the creamy sauce is the ultimate balance
You only need a handful of pantry basics
It’s a winner with kids and adults alike
It pairs with everything from pasta to veggies
Ingredients you’ll need
2 boneless skinless chicken breasts, halved for thin cutlets
Salt and black pepper
2 tablespoons olive oil or butter
3 garlic cloves, minced
1 cup heavy cream
Juice and zest of 1 fresh lemon
½ cup freshly grated Parmesan cheese
1 teaspoon Dijon mustard, optional
Chopped parsley for garnish
How to make it
Sear the chicken
Season chicken generously with salt and pepper
Heat the oil in a skillet over medium high heat
Cook chicken until golden and just cooked through, about 4 to 5 minutes per side
Set aside on a plate
Make the sauce
Lower the heat to medium
Add garlic to the same pan and stir for about 30 seconds
Pour in cream, then add lemon juice, zest, and Dijon if using
Let it warm gently while stirring
Add Parmesan and stir until the sauce becomes smooth and creamy
Thin it out with a splash of broth or water if needed
Finish the dish
Return chicken to the pan and spoon sauce over it
Let it simmer gently for a couple minutes so everything melds
Top with parsley and serve warm
Pro tips for creamy success
Always use fresh lemon juice and zest
Grate your own Parmesan so it melts perfectly
Don’t boil the sauce, just let it gently simmer
Add a splash of water if the sauce thickens too much
Red pepper flakes are perfect if you like a little kick
Easy variations
Swap the chicken breasts for boneless thighs
Use coconut milk and vegan cheese for a dairy free version
Toss in spinach or sun dried tomatoes before simmering
Add thyme or rosemary for an herby touch
Capers add a fun briny contrast
What to serve with it
Garnish ideas
A sprinkle of parsley, a little lemon zest, and a few twists of fresh black pepper make it pop
Side dishes
Spoon this saucy chicken over fluffy rice or twirl it into buttered noodles for the ultimate comfort pairing
For a cozy roasted side, try our garlic herb potatoes with carrots and zucchini caramelized, buttery, and perfect for soaking up sauce
Need something crisp and refreshing Balance the creaminess with our apple arugula salad sweet, tangy, and so light on the palate
Or lean into full comfort with our easy cheesy zucchini bake melty, golden, and the kind of veggie dish everyone actually fights over
Make ahead and storage
Storing leftovers
Keep it in an airtight container in the fridge up to 3 days
Freezing
Cool completely then freeze up to 2 months in a freezer safe bag
Reheating
Warm slowly in a skillet or microwave using short bursts
Add a splash of cream or broth if needed
Frequently asked questions
Can I use chicken thighs instead of breasts
Yes they’re super juicy and work great in this recipe
Is this recipe gluten free
It is Just double check your Parmesan and cream for hidden additives
Can I prep it ahead
Definitely Make it and reheat gently to keep the sauce smooth
Final thoughts
This creamy lemon chicken with Parmesan sauce is the kind of dinner you’ll make once and crave forever It’s simple soulful and just a little fancy without any stress Try it and watch your skillet become the star of the table
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Creamy Lemon Chicken with Parmesan Sauce
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This creamy lemon chicken is like a warm hug in a skillet. Juicy chicken seared golden, then bathed in a silky Parmesan sauce kissed with lemon. It’s rich but bright, fancy but fast, and everything your tired weeknight soul needs.
Ingredients
- 2 boneless skinless chicken breasts, halved for thin cutlets
- Salt and black pepper
- 2 tablespoons olive oil or butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- Juice and zest of 1 fresh lemon
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard, optional
- Chopped parsley for garnish
Instructions
- Season chicken generously with salt and pepper
- Heat the oil in a skillet over medium high heat
- Cook chicken until golden and just cooked through, about 4 to 5 minutes per side
- Set aside on a plate
- Lower the heat to medium
- Add garlic to the same pan and stir for about 30 seconds
- Pour in cream, then add lemon juice, zest, and Dijon if using
- Let it warm gently while stirring
- Add Parmesan and stir until the sauce becomes smooth and creamy
- Thin it out with a splash of broth or water if needed
- Return chicken to the pan and spoon sauce over it
- Let it simmer gently for a couple minutes so everything melds
- Top with parsley and serve warm
Notes
Always use fresh lemon juice and zest. Grate your own Parmesan so it melts perfectly. Don’t boil the sauce, just let it gently simmer. Add a splash of water if the sauce thickens too much. Red pepper flakes are perfect if you like a little kick. Swap the chicken breasts for boneless thighs. Use coconut milk and vegan cheese for a dairy free version. Toss in spinach or sun dried tomatoes before simmering. Add thyme or rosemary for an herby touch. Capers add a fun briny contrast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 140mg