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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.
What is the alternative for garlic powder? Since I don’t have the stock at home right now
You can use any kind of garlic if that helps
Delicious!! Quick and easy and restaurant quality.
This chicken is delish! I roasted asparagus & put some sauce on unbelievably good!
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!
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!
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.
Delicious! My boys went back for seconds. This was quick and easy to make.
That is great to hear! That is always a mom win when there are seconds :)! Thanks for sharing and following along with me!
Is there a non dairy alternative that might work in this recipe in place of the heavy cream?
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.
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!
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!
What about the minced garlic?
The minced garlic will be added with the olive oil when cooking the chicken.
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
great dish, thank you, love the creamy parmesan, and lemon adds a nice balance to the heavy cream too, thank you
I dont have heavy cream. Will 2 percent milk work???
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!
This was so delicious and quick. Tgank you! I think you may have left off when to add the fresh garlic from the steps:)
When do you put in the minced garlic? I see the garlic powder addition but not sure when to add the fresh. Thanks.
You will add the minced garlic in with the olive oil and cooking the chicken. Hope that helps!
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?
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!