Description
This Creamy Lemon Parmesan Chicken recipe features tender pan-seared chicken breasts smothered in a luscious, tangy sauce made from heavy cream, Parmesan cheese, fresh lemon zest, and juice. Perfect for a quick and flavorful dinner, this dish combines the richness of creamy sauce with bright citrus notes, finished with a sprinkle of fresh parsley for an elegant touch.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
Sauce
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp Dijon mustard (optional for extra flavor)
- Salt and freshly ground black pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the chicken: Season the chicken breasts evenly on both sides with salt, freshly ground black pepper, garlic powder, and onion powder to build layers of flavor for the base of the dish.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and cook for 5-7 minutes per side, or until they develop a golden brown crust and reach an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the skillet and set aside to rest.
- Make the creamy lemon Parmesan sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and softened, being careful not to burn it.
- Simmer the sauce: Pour in 1 cup of heavy cream and ½ cup of chicken broth, stirring to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Add cheese and lemon: Stir in 1 cup of freshly grated Parmesan cheese, 1 tablespoon of lemon zest, 2 tablespoons of fresh lemon juice, and 1 teaspoon of Dijon mustard if using. Continue to cook for another 2-3 minutes while whisking occasionally until the sauce is creamy, smooth, and flavorful. Season with salt and freshly ground black pepper to your taste.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spoon some of the creamy sauce over the top, and let them simmer together for 2-3 minutes to warm through and fully coat the chicken in the delicious sauce.
- Serve: Plate the chicken with a generous spoonful of the creamy lemon Parmesan sauce over each piece. Garnish with chopped fresh parsley for a bright and fresh finish. Serve immediately and enjoy!
Notes
- For a lighter sauce, substitute heavy cream with half-and-half.
- Dijon mustard is optional but adds a subtle depth of flavor.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety and juiciness.
- Leftovers can be refrigerated and reheated gently to prevent sauce separation.
- This dish pairs well with pasta, rice, or steamed vegetables.
