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Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken with golden-seared chicken breasts in a silky lemon Parmesan cream sauce. Sear first, then simmer the sauce until thickened and glossy for a bright, rich weeknight chicken skillet.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Creamy Parmesan Lemon Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
  • 2 tbsp olive oil
  • 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
  • 0.25 cup fresh parsley for garnish
  • 0.25 count 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 and sear the chicken for 5-6 minutes per side until golden.
  3. Check the thickest part of the chicken and remove when it reaches 165°F internal temperature.
Build the lemon Parmesan cream sauce
  1. Add the minced garlic to the skillet and cook for 30 seconds 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, 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 to coat.
  2. Garnish with fresh parsley and lemon slices and serve immediately.

Notes

For the thickest, glossiest sauce, simmer just until it coats the back of a spoon, then remove promptly so the cream doesn’t reduce too far. Store leftovers covered in the refrigerator up to 3 days; reheat gently over low heat with a splash of broth or cream if needed. Freezing is not recommended because the cream sauce can separate. If you want a lighter option, swap half the heavy cream for milk (the sauce will be thinner, so simmer 1-2 minutes longer).