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Creamy Lemon Parmesan Chicken is an incredible restaurant-quality meal you can make in under 30 minutes. The key is to sear the chicken to a golden brown that will seal in all of the juices and flavor.
A Reader’s Review
“This is super easy and delicious. My picky 18 year old loved it and so did my husband. Definitely will make this again. Thanks for all the great recipees.”
Why This Recipe is a Family Favorite!
- Budget Friendly: Lemon parmesan chicken uses simple ingredients, a lot of which you probably already have which makes this dinner affordable!
- Ready in 30 Minutes: This recipe takes 30 minutes to prepare and only uses one pan! This makes your life easier and cleanup a breeze!
Don’t Worry!
This recipe is Picky Eater Approved!
Ingredients For Creamy Lemon Parmesan Chicken
Ingredient Tips:
- Parmesan Cheese: I used grated parmesan cheese (from the can) but you can also use use freshly grated parmesan cheese for a creamy sauce, or pre-shredded for extra cheesiness—each one works!
How to Make Creamy Lemon Parmesan Chicken
This recipe is so simple that anyone can do it! It’s ready in less than 30 minutes from start to finish. A win-win!
- Sear the Chicken: In a large skillet, add olive oil, then cook the chicken on medium-high heat. Cook for 3-5 minutes on each side or until brown on each side. Cook until no longer pink in the center. Then, remove the chicken and set aside.
- Sauté Garlic, Add Sauce Ingredients: Returning to the same skillet, add the minced garlic and then saute for 30 seconds. Pour in the heavy cream, chicken broth, garlic powder, and Italian seasoning. Let it slowly warm up and then slowly whisk in the lemon juice to avoid curdling. Last, add the parmesan cheese and stir until melted and creamy.
- Add Cornstarch Slurry: Add the cornstarch and water to a small bowl, then mix to combine. Whisk the cornstarch slurry into the sauce and let it simmer for 1-2 minutes over medium-high heat until it thickens. Add the chicken back to the pan and garnish with fresh parsley if desired.
Getting the Perfect Sear
If you want to make sure you’re not overcooking your chicken, a meat or instant-read thermometer is your best friend. 165 degrees Fahrenheit is the safe internal temperature for both white and dark meat. This also means your juicy chicken that hasn’t been overcooked!
How to Store Leftovers
This meal is just as delicious the next day!
- In the Fridge: Once cooled, transfer to an airtight container and store in the fridge for 3-4 days.
- Reheating Instructions: Reheat the lemon chicken on the stove over medium heat. Add a splash of broth or cream to thin the sauce if needed.
Serve These Sides with Lemon Chicken
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Creamy Lemon Parmesan Chicken
Ingredients
- 4 chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- juice from one lemon, about 1/4 cup
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ cup grated parmesan cheese
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a large skillet, add 2 tablespoons olive oil and cook 4 chicken breasts, on medium-high heat. Cook for 3-5 minutes on each side or until brown on each side, and cook until no longer pink in the center. Remove chicken and set aside on a plate.
- Returning to the same skillet, add the minced 3 garlic cloves, and saute for 30 seconds. Pour in 1 cup heavy cream, ½ cup chicken broth, juice from one lemon, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and ½ cup grated parmesan cheese.
- Add 2 tablespoons cornstarch and 2 tablespoons water to a small bowl and mix to combine. Whisk the cornstarch slurry into the sauce and let it simmer for 1-2 minutes over medium-high heat until it thickens. Add the chicken back to the pan and serve over pasta if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was extremely disappointing. I’ve made many of your recipes, but this was a complete fail. Following other comments, I cut back a bit on the lemon juice. However, the biggest error in this recipe was the corn starch. It would have been far better to have just simmered the sauce until the cream thickened. That at it would have stayed rich. As it was, it just tasted like a lemony white sauce. I will never make this again. Sorry.
Absolutely delicious!! I substituted heavy cream for half and half and it turned out great! Would 100% make again!
Yay! I am so glad you liked it! Excellent substitution idea!
Excellent Creamy Lemon Parmesan Chicken recipe I made this but did not have the heavy cream so I used milk and it was fantastic.
Made this per the recipe and was sooo good; but as a sauce lover, I could have used more of it, so next time I make it, I’ll likely double the sauce.
Just finished making this and I had to force myself away from the table. LOVED the sauce in this recipe. Used fresh lemon juice from my lemon tree and it added such a bright yummy flavor. I’m going to try it with chicken thighs and maybe even pork or just the sauce alone on pasta. This one is a keeper.
Made as per recipe but did double the sauce. I printed it out rather than making from the website but may have missed a direction. I wish I had pounded out the chicken breast as it would have made cooking easier. Regardless, this was ok. The lemon was a bit strong but that was ok. It’s a good recipe but not as awesome as others I have tried from this site.
Tried this and followed everything to the tea and did not like. The lemon and cornstarch was too overpowerful. Very disappointed.
I’m making this today.. is the parmesan cheese the fresh shredded in the bag or grated in the jar (as used with spaghetti)?
I use the fresh shredded in the bag or grated works best.
I’ve been told that the already shredded in the bag contains ingredients to keep it from clumping, so I always shred freshly. It ‘s easy and tastes and melts better.
Thank you for all of your wonderful recipes!
I made this tonight and am pleasantly suprised by how easy and flavorful it was. I had a little problem with splattering when cooking the chicken but I lived lol. I also only had thin chicken breasts and I never know what to do with them, now I do.
If I don’t have cornstarch can I use flour instead? If so how much?
Yes, that will work great. Use the same amount of flour as you would cornstarch.
Hey, this was sooo delicious! I take soya cream and Pecorino cheese, because i am allergic to cow milk. But the sauce is not enough for 4 People.
I will make it again and again its so good. Thank you!
Hello, may I use skin on and bone in chicken thighs? any adjustments I need to know?
thank you
Angela
Yes, this will work great with this chicken. About the same temperature and timing. Just check to make sure the thighs are cooked all the way through.
Soo delish and easy! Next time I want to make this low carb. Can I substitute the corn starch with Xantham gum? If so do you know the measurements for substitions?
I have not tried it that way. Let me know how it turns out!
So easy and delicious!