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Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken made in one skillet: golden seared breasts simmered in a silky lemon Parmesan cream sauce that clings and shimmers. Bright lemon juice and zest balance rich heavy cream and freshly grated Parmesan for an easy 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasoning
  • 4 boneless skinless chicken breasts
  • Salt
  • pepper
  • garlic powder
  • Italian seasoning
  • 2 tbsp olive oil
Parmesan lemon cream sauce
  • 4 garlic cloves, minced
  • 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
  • fresh parsley and lemon slices for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken breasts on both sides generously with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat and sear chicken until golden, about 5-6 minutes per side, until internal temperature reaches 165°F; remove to a plate.
Build the lemon Parmesan sauce
  1. Add minced garlic to the skillet and cook for 30 seconds, stirring until fragrant.
  2. Deglaze with dry white wine, then simmer for 2 minutes to reduce slightly and concentrate flavor.
  3. Stir in heavy cream, Parmesan cheese, fresh lemon juice, and lemon zest; simmer for 4-5 minutes until the sauce thickens and coats the back of a spoon.
  4. Swirl in the butter until melted and glossy, creating a smooth finish.
Serve
  1. Return chicken breasts to the skillet, spoon sauce over each breast, and garnish with fresh parsley and lemon slices.

Notes

For the best creamy consistency, grate the Parmesan fresh and avoid boiling hard once the sauce is simmering. Store leftovers covered in the refrigerator up to 3 days; reheat gently in a skillet over low heat until warmed through (sauce may loosen slightly). Freezing is not recommended because cream sauce can separate. If you want a lighter option, replace half the heavy cream with evaporated skim milk and expect a slightly thinner sauce.