Creamy Lemon Parmesan Chicken
Creamy Lemon Parmesan Chicken is an incredible restaurant-quality meal you can make in under 30 minutes. The key is to…
Creamy Lemon Parmesan Chicken is an incredible restaurant-quality meal you can make in under 30 minutes. The key is to sear the chicken to a golden brown that will seal in all of the juices and flavor.
A Reader’s Review
“This is super easy and delicious. My picky 18 year old loved it and so did my husband. Definitely will make this again. Thanks for all the great recipees.”
– Michelle
Why This Recipe is a Family Favorite!
- Budget Friendly: Lemon parmesan chicken uses simple ingredients, a lot of which you probably already have which makes this dinner affordable!
- Ready in 30 Minutes: This recipe takes 30 minutes to prepare and only uses one pan! This makes your life easier and cleanup a breeze!
Don’t Worry!
This recipe is Picky Eater Approved!
Ingredients For Creamy Lemon Parmesan Chicken
Ingredient Tips:
- Parmesan Cheese: I used grated parmesan cheese (from the can) but you can also use use freshly grated parmesan cheese for a creamy sauce, or pre-shredded for extra cheesiness—each one works!
How to Make Creamy Lemon Parmesan Chicken
This recipe is so simple that anyone can do it! 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. Cook until no longer pink in the center. Then, remove the chicken and set aside.
- Sauté Garlic, Add Sauce Ingredients: Returning to the same skillet, add the minced garlic and then saute for 30 seconds. Pour in the heavy cream, chicken broth, garlic powder, and Italian seasoning. Let it slowly warm up and then slowly whisk in the lemon juice to avoid curdling. Last, add the parmesan cheese and stir until melted and creamy.
- 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. Add the chicken back to the pan and garnish with fresh parsley 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 white and dark meat. This also means your juicy chicken that hasn’t been overcooked!
How to Store Leftovers
This meal is just as delicious the next day!
- In the Fridge: Once cooled, transfer to an airtight container and store in the fridge for 3-4 days.
- Reheating Instructions: Reheat the lemon chicken on the stove over medium heat. Add a splash of broth or cream to thin the sauce if needed.
Serve These Sides with Lemon Chicken
Creamy Lemon Parmesan Chicken
Creamy Lemon Parmesan Chicken is an incredible restaurant-quality meal you can make in under 30 minutes.
Servings 4
Calories 595kcal
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 grated parmesan cheese
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a large skillet, add 2 tablespoons olive oil and cook 4 chicken breasts, 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 3 garlic cloves, and saute for 30 seconds. Pour in 1 cup heavy cream, ½ cup chicken broth, juice from one lemon, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and ½ cup grated parmesan cheese.
- Add 2 tablespoons cornstarch and 2 tablespoons 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
Originally posted March 31, 2019
Updated on March 15, 2025
Nutrition
Calories: 595kcal | Carbohydrates: 8g | Protein: 55g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 221mg | Sodium: 589mg | Potassium: 934mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1049IU | Vitamin C: 4mg | Calcium: 213mg | Iron: 1mg
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