Creamy Lemon Parmesan Chicken

Creamy Lemon Parmesan Chicken is an incredible restaurant quality meal you can make under 30 minutes.  Tender and juicy chicken is drowning in a creamy lemon parmesan sauce and is a meal the family will go crazy for! 

Our family loves a good creamy chicken dinner!  Creamy Parmesan Garlic Mushroom Chicken, Creamy Tuscan Chicken, or Creamy Chicken Marsala are just a few of the favorites on the blog!

Creamy Lemon Parmesan Chicken

Creamy, dreamy and everything your family is looking forward to while sitting around the table together. This chicken is AMAZING and will have your family begging for more. Every bite is tender chicken with a sweet and savory flavor that melts in your mouth with every bite. My boys were adding seconds to their plate and my girls were asking for more creamy sauce on top of their chicken. It is a great combination that leaves you wanting more. It is light and tasty with minimal work to fix this dinner for your family. This is now my go-to meal that works well for our family.

You will want to double this recipe and just so you have some for leftovers the next day. It is that Good!! It tastes even better warmed up and still loved by all in our family. Left overs are always a huge hit for lunches or snacks after school at our house. It is nice to have something that can warm up quick and still taste delicious the second time it is re-heated. This Creamy Lemon Parmesan Chicken is a huge hit and my kids beg for it each week!

How do you make Creamy Lemon Parmesan Chicken?

  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  • Add the heavy cream, chicken broth, juice from one lemon, garlic powder, italian seasoning, and parmesan cheese. Whisk in the cornstarch and let simmer for 1-2 minutes over medium high heat until it starts to thicken. Add the chicken back to the pan and serve over pasta if desired.

What Temperature Do You Cook Chicken To?

A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you’re cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone. 165 degrees Fahrenheit is the safe internal temperature for both the white meat and dark meat.

What Do You Serve with Creamy Lemon Parmesan Chicken?

  • Side Salad
  • Asparagus
  • Broccoli
  • Green Beans
  • Rice
  • Noodles: Linguine or angel hair are my favorite

What Kind of Parmesan Cheese is Best?

This is always a great question! I love to use finely grated (powdered looking) parmesan cheese for this creamy sauce. It is easy to blend with the whisk and it makes a thick, rich and creamy sauce that tastes perfect every time. You are welcome to use shredded parmesan cheese if you prefer. Shredded parmesan cheese will be cheesier and not as thick but still have the delicious flavor.

Want More Creamy Chicken Recipes? Here are some to try!

Do You Love Lemon Chicken Recipes?! Try these!

 

Creamy Lemon Parmesan Chicken

5 from 12 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings 4

Creamy Lemon Parmesan Chicken is an incredible restaurant quality meal you can make under 30 minutes.  Tender and juicy chicken is drowning in a creamy lemon parmesan sauce and is a meal the family will go crazy for! 

Course Main Course
Cuisine American

Ingredients

  • 4 Boneless skinless Chicken Breasts
  • 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 parmesan cheese
  • 1 Tablespoon cornstarch

Instructions

  1. In a large skillet add olive oil, garlic cloves and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

  2. Add the heavy cream, chicken broth, juice from one lemon, garlic powder, italian seasoning, and parmesan cheese. Whisk in the cornstarch and let simmer for 1-2 minutes over medium high heat until it starts to thicken. Add the chicken back to the pan and serve over pasta if desired.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Chicken

Comments

Leave a reply
  1. Alyssa, in the ingredients list it shows 3 garlic cloves minced. And then further down the list it shows garlic powder. In the instructions it does not say when to add the minced garlic cloves?

    1. Thank you for letting me know. Yes, you will add the three garlic cloves while cooking the chicken. The garlic powder is for the instructions in step 2. Thank you so much! Enjoy!

    1. It will work; however, it won’t be as thick and the tastes may be different. I would add cornstarch or flour to try and help thicken up the creamy sauce. Hope that helps!

  2. 5 stars
    This recipe is the BOM, loved it… Cooked for 4, one hates cheese(my 25 yr old son) he loved it too…. definitely a keeper this one.
    Thank you for the recipe x

  3. 5 stars
    Made this recipe last night and the whole family loved it. It was super easy and I am looking forward to the leftovers for lunch today! One question that I have – when do you add the 3 cloves of minced garlic? I added it with the cream etc on the second step, but wasn’t sure if that was what you had intended. Thanks!

    1. You will add the 3 cloves of garlic with the olive oil while you are baking the chicken. Hope that helps! I am so glad that you loved it and are excited for left overs! YAY! That is the best! Thanks for sharing and following along with me!

    1. The heavy cream is the best recommendation to receive the best results of flavor and thickness. A yogurt or flour mixture will also help but will alter the taste and texture for this recipe.

  4. 5 stars
    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.

  5. 5 stars
    This is SO delicious. I just added sauteed asparagus directly in the dish and mixed in fettuccine. Wow! I printed this to add to my binder of favorite recipes. Thank you for this!

  6. 5 stars
    This was wonderful! I am always looking for new recipes but they need to pass the”hubs” test (and he is not the most enthusiastic person about food). I got a big thumbs up from him, which is high praise. (If he doesn’t want me to make it again, he points to the shredder). The instructions were great. I doubled it so we would have plenty of left-overs. The only thing I did different was to make sure the breasts were really dry and then dredged them in a thin coating of flour. I wanted to make sure they browned nicely. My only complaint is the splatter mess from pan frying. Thanks so much!

  7. 5 stars
    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!

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