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Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken with golden seared chicken breasts in a silky lemon Parmesan cream sauce. The sauce shimmers with brightness from lemon juice and zest, then thickens to a glossy pool for spooning over every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • salt
  • pepper
  • garlic powder
  • Italian seasoning
  • 2 tbsp olive oil
Sauce
  • 4 cloves garlic, minced
  • 0.5 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, freshly grated
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp butter
  • fresh parsley
  • lemon slices

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season boneless skinless chicken breasts generously with salt, pepper, garlic powder, and Italian seasoning on both sides.
  2. Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden, reaching 165°F in the thickest part.
  3. Remove the chicken from the skillet and set aside while you make the sauce.
Build the lemon Parmesan cream sauce
  1. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
  2. Pour in dry white wine or chicken broth to deglaze, scraping up browned bits, then simmer for 2 minutes.
  3. Stir in heavy cream, Parmesan cheese, fresh lemon juice, and lemon zest, then simmer for 4-5 minutes until the sauce thickens.
  4. Swirl in butter until melted and glossy.
Combine and garnish
  1. Return chicken to the skillet, spoon sauce over each breast, and heat briefly until warmed through.
  2. Garnish with fresh parsley and lemon slices before serving.

Notes

For the silkiest sauce, grate Parmesan fresh and keep the heat at a gentle simmer once the cream is added so it thickens without breaking. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm in a skillet on low with a splash of cream or broth to loosen. Freezing isn’t recommended because cream sauces can separate after thawing. For a lighter option, substitute half-and-half for heavy cream (the sauce will be slightly thinner).