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Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken with golden-seared breasts simmered in a silky lemon Parmesan cream sauce. The skillet sauce thickens in minutes with bright lemon juice and freshly grated Parmesan for a glossy finish.
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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 breasts
  • 4 boneless skinless chicken breasts
Seasoning
  • 1 Salt
  • 1 pepper
  • 1 garlic powder
  • 1 Italian seasoning
Skillet base and aromatics
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 0.5 cup dry white wine or chicken broth
Cream sauce
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, freshly grated
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp butter
Garnish
  • 1 fresh parsley and lemon slices

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 an internal temperature reaches 165°F; remove to a plate.
Build the lemon Parmesan cream sauce
  1. Add the minced garlic and cook for 30 seconds, just until fragrant.
  2. Pour in the white wine, scraping up browned bits, then simmer for 2 minutes.
  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 fully melted and glossy.
Finish and serve
  1. Return the chicken to the skillet and spoon the sauce over each breast.
  2. Garnish with fresh parsley and lemon slices, then serve right away.

Notes

For the best creamy texture, keep the sauce at a steady simmer (not a hard boil) once the cream is added so it thickens smoothly. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of broth or cream. Freezing is not recommended because the cream sauce can separate. For a dairy-friendly option, swap heavy cream for full-fat coconut cream and use a Parmesan-style vegan hard cheese (or extra nutritional yeast) for a similar savory finish.