Creamy Parmesan Lemon Chicken (Printable Version)

Tender chicken in a rich lemon-Parmesan cream sauce, ready in 45 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 cup all-purpose flour (use gluten-free flour if desired)
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter

→ Sauce

07 - 3 cloves garlic, minced
08 - 1 cup chicken broth (low sodium)
09 - 1 cup heavy cream
10 - 1 teaspoon lemon zest
11 - 3 tablespoons lemon juice (freshly squeezed)
12 - 3/4 cup grated Parmesan cheese
13 - 1 tablespoon chopped fresh parsley (plus more for garnish)
14 - 1/2 teaspoon crushed red pepper flakes (optional)

# How to Make It:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Lightly dredge each breast in flour, coating evenly and shaking off excess powder.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
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 browned bits from the bottom of the skillet. 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. Continue cooking for 2–3 minutes until sauce thickens enough to coat the back of a spoon.
06 - Return chicken to the skillet, spooning sauce generously over each piece. Simmer for 3–4 minutes until heated through. Sprinkle with chopped parsley and red pepper flakes if using. Serve immediately, garnished with additional Parmesan and parsley.

# Expert Insights:

01 -
  • The sauce comes together in minutes but tastes like something from a fancy restaurant
  • Leftovers reheat beautifully for an incredible lunch the next day
02 -
  • Do not let the garlic burn or it will turn bitter and ruin the whole sauce
  • The sauce continues thickening off the heat so remove it from the stove a minute early
03 -
  • Have all your ingredients measured and ready before you start cooking
  • Warm your plates in the oven for 5 minutes so the sauce stays silky longer

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