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Creamy Lemon Parmesan Chicken is an incredible restaurant-quality meal you can make in under 30 minutes. Tender, juicy chicken is smothered in a creamy lemon parmesan sauce- it’s a meal the family will go crazy for!
Our family loves a good creamy chicken dinner! Parmesan Garlic Mushroom Chicken, Creamy Tuscan Chicken, or Creamy Chicken Marsala are just a few of the favorites on the blog!
30-Minute 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. Everyone was going for seconds and I even caught my youngest licking the sauce from her plate. It’s a great combination that leaves you wanting more. Light and tasty with minimal prep. The best kind of dinner!
You will want to double this recipe just so you have some for leftovers the next day. It is that good! It tastes even better warmed up and is great for a quick and easy lunch for the kids. So if you’re wondering what dinner to make this week for the family, let this creamy lemon parmesan chicken be a top contender. You won’t regret it! It’s a 30-minute meal packed with so much incredible flavor. Keep reading for everything you’ll need to make it!
Don’t Worry!
This recipe is Picky Eater Approved!
Ingredient List
Lemon parmesan chicken uses a bunch of simple ingredients which makes it perfect for a weeknight dinner. Here’s what you’ll need: (and as usual, exact measurements are in the recipe card below!)
- Chicken Breasts: Boneless and skinless, these are the main protein in the dish.
- Olive Oil: To sear the chicken in.
- Minced Garlic: So your sauce has the perfect savory flavor!
- Heavy Cream and Chicken Broth: The foundation of the sauce! One makes it creamy, the other adds a punch of flavor.
- Juice From One Lemon: Fresh is best here.
- Garlic Powder: Because you can never go wrong with more garlic flavor!
- Italian Seasoning: My favorite aromatic blend of herbs!
- Grated Parmesan: Melts right into the sauce so it’s extra dreamy.
- Cornstarch and Water: For the slurry so the lemon parmesan sauce thickens up nicely.
How to Make Creamy Lemon Parmesan Chicken
Anyone can do it! And 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 and cook until no longer pink in the center. Remove chicken and then set aside on a plate.
- Sauté Garlic, Add Sauce Ingredients: Returning to the same skillet, add the minced garlic then saute for 30 seconds. Pour in the heavy cream, chicken broth, juice from one lemon, garlic powder, Italian seasoning, and then parmesan cheese.
- 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.
- Combine and Serve: Add the chicken back to the pan and serve over pasta 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 the white meat and dark meat. This also means juicy chicken that hasn’t been overcooked!
Tips and Tricks
- What Kind of Parmesan Cheese?
This is always a great question! For this recipe I love to use finely grated (powder-type) parmesan cheese for the creamy sauce. Freshly grated is best because it doesn’t have the caking agents added, but the stuff in the shaker bottle will work too if that’s what you have on hand! It’s 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. - Serve Over: Rice or your favorite pasta! They’re so great for soaking up that tasty sauce. (I love linguine, angel hair, and tagliatelle!)
- Side Dishes: I always like to balance out the creamy richness of this dish with some greens. Try a side salad, asparagus, broccoli, green beans, or Brussels sprouts! You can also go for rolls or breadsticks– they’re perfect for dipping in that luscious sauce.
Storing Leftover Lemon Parmesan Chicken
If you have leftovers of your lemon parmesan chicken, lucky you! It’s perfect for warming up and enjoying another day. Once it’s cooled, transfer to an airtight container and keep in the fridge for 3-4 days.
Reheat over the stove on medium heat when you’re ready to enjoy it again!
More Savory Lemon Recipes You’ll Love
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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 parmesan cheese
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a large skillet add olive oil and cook the chicken 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 garlic and saute for 30 seconds. Pour in the heavy cream, chicken broth, juice from one lemon, garlic powder, Italian seasoning, and parmesan cheese.
- Add the cornstarch and 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.
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!