Creamy Lemon Chicken with Parmesan Sauce
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.