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Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken with golden seared breasts and a silky lemon Parmesan cream sauce. The sauce shimmers with brightness, gets glossy after simmering, and coats each chicken breast for a weeknight chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
Seasonings & aromatics
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
Sauce
  • 0.5 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp butter
  • 0.25 fresh parsley for garnish
  • 0.25 lemon slices for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts on both sides generously with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat the olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Make the lemon Parmesan cream sauce
  1. Add the minced garlic and cook for 30 seconds, then deglaze the pan with white wine and simmer for 2 minutes.
  2. Stir in the heavy cream, Parmesan cheese, fresh lemon juice, and lemon zest, then simmer for 4-5 minutes until the sauce thickens.
  3. Swirl in the butter until fully melted and the sauce looks glossy.
Finish and serve
  1. Return the chicken breasts to the skillet, spoon the sauce over each breast, and garnish with fresh parsley and lemon slices.

Notes

For the best texture, don’t move the chicken while it sears—leave it to develop a golden crust before flipping. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently in a skillet over low heat to keep the cream sauce smooth. Freezing is not recommended because the cream sauce may split when thawed and reheated. For a lighter option, use half-and-half instead of heavy cream, and simmer 1-2 minutes less to prevent thinning.