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Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken with golden seared chicken breasts simmered in a silky lemon Parmesan cream sauce. The skillet sauce thickens until glossy, with bright lemon juice, zest, and freshly grated Parmesan for a rich, smooth finish.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts on both sides generously with salt, pepper, garlic powder, and Italian seasoning. Aim for even coverage so the surface browns well.
  2. Heat olive oil in a large skillet over medium-high heat, then sear chicken for 5-6 minutes per side until golden. Cook until the internal temperature reaches 165°F, then remove the chicken.
Build the lemon Parmesan sauce
  1. Add minced garlic to the skillet and cook for 30 seconds. Stir continuously until fragrant.
  2. Deglaze the pan with dry white wine, scraping up browned bits, then simmer for 2 minutes. The liquid should reduce slightly.
  3. Stir in heavy cream, Parmesan cheese, lemon juice, and lemon zest, then simmer for 4-5 minutes until the sauce thickens. The sauce should coat the back of a spoon.
  4. Swirl in butter until fully melted and glossy. This adds sheen and smoothness to the sauce.
Finish and serve
  1. Return the chicken to the skillet and spoon the sauce over each breast. Ensure each piece gets a good coating.
  2. Garnish with fresh parsley and lemon slices. Serve immediately while the sauce is warm and shimmering.

Notes

For the brightest lemon flavor, zest the lemon before juicing, and add the lemon zest along with the lemon juice so it stays aromatic during the simmer. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat to avoid sauce separation. Freezing is not recommended because cream sauces often break when thawed. For a lighter option, use half-and-half instead of heavy cream (the sauce will be thinner, so simmer 1-2 minutes longer to thicken).