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Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken with golden-seared breasts and a silky lemon Parmesan cream sauce that shimmers in the skillet. Easy Italian chicken with bright lemon juice, freshly grated Parmesan, and a thickened cream sauce ready in under 40 minutes.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Seasoning and aromatics
  • 1 salt
  • 1 pepper
  • 1 garlic powder
  • 1 Italian seasoning
  • 2 tbsp olive oil
  • 4 garlic, minced
Sauce ingredients
  • 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
  • 1 fresh parsley
  • 1 lemon slices

Equipment

  • 1 large 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 and sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Build the lemon Parmesan sauce
  1. Add the minced garlic to the skillet and cook for 30 seconds, stirring until fragrant.
  2. Deglaze with the white wine (or chicken broth) and simmer for 2 minutes, scraping up browned bits.
  3. Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest, then simmer for 4-5 minutes until the sauce thickens.
  4. Swirl in the butter until melted and glossy.
Finish and garnish
  1. Return the chicken breasts to the skillet and spoon the sauce over each breast.
  2. Garnish with fresh parsley and lemon slices before serving.

Notes

For the best sear, pat the chicken dry before seasoning and let it rest on the plate for a minute while you start the sauce. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently on the stove until hot (add a splash of cream or broth if the sauce thickens too much). Freezing is not recommended for cream-based sauces. For a lighter option, use half-and-half instead of heavy cream (the sauce will be thinner, but still flavorful).