Creamy Parmesan Lemon Chicken (Printable)

Tender chicken in a rich lemon-Parmesan cream sauce with bright citrus notes

# What You'll Need:

→ Chicken

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

→ Sauce

07 - 3 cloves garlic minced
08 - 1 cup low-sodium chicken broth
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 plus extra for garnish
14 - ½ teaspoon crushed red pepper flakes optional

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Lightly dredge each piece in flour, shaking off excess coating.
02 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil to rest.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 1 minute until fragrant, being careful not to burn.
04 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer, then gradually whisk in Parmesan cheese until fully melted and sauce has thickened, about 2-3 minutes.
06 - Return chicken and any accumulated juices to the skillet. Spoon sauce generously over each piece. Simmer for 3-4 minutes until chicken is heated through.
07 - Sprinkle with chopped fresh parsley and red pepper flakes if using. Serve immediately with additional Parmesan and parsley on the side.

# Expert Tips:

01 -
  • The sauce is impossibly rich yet comes together in just 10 minutes
  • Perfect for those nights when you want comfort food without spending hours at the stove
  • Restaurant quality results that make everyone think you have been cooking all day
02 -
  • Never skip dredging the chicken in flour, it is what makes the sauce actually stick to the meat
  • Room temperature cream prevents curdling when you add it to the hot pan
  • Grate your own Parmesan because pre-grated has anti-caking agents that prevent smooth melting
03 -
  • Do not let the garlic brown or it will turn bitter, keep the heat medium and watch closely
  • Let the sauce reduce slightly in the pan after adding the cream for the best consistency

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