Creamy Parmesan Lemon Chicken Recipe

Why This Recipe Is So Good

I'm a saucy cook and I don't just mean my personality. I like sauces. No, I love sauces. So much so, that sometimes I know what sauce I want to make first and the rest of the meal falls in to place accordingly. I think about spicy tomato sauce, red wine reduction, cognac gravy, and creamy lemon.

And this is one of the simpler recipes I love. It's a fast pan sauce that packs a lot of flavor because of the cream, but isn't too heavy because the lemon lightens it up. 

Aside from chicken, it's also good on pork chops. For sides, it pairs well with either rice pilaf, saffron rice, garlic roasted potatoes, along with green veggies or salad. I like green veggies because I dip those in the sauce as well.

Creamy Lemon Chicken Ingredient List

Traditional chicken piccata has capers, but no one around here likes them. It's not a big deal. This recipe is so freaking good, you just don't need them. 

• 2-3 chicken breasts (or any cut such as chicken tenders or boneless skinless thighs)
• 1 tablespoon olive oil or butter
• ⅓ cup heavy cream
• ½ cup chicken stock or chicken broth
• all purpose flour, gluten free flour, or cornstarch
• lemon juice one small lemon
• 3-4 sprigs fresh thyme
• 2 cloves fresh garlic
• lots of parmesan cheese (trust what your heart tells you)
• 2 tablespoons white wine (this is optional- Pinot Grigio is a great choice)
• fresh parsley - optional garnish

For the boneless skinless chicken breasts, this recipe works the best if they are thinner. So, for large chicken breasts cut them through center and pound them with a meat mallet until they're uniform in thickness.

The flour or cornstarch help crisp up the outside of the chicken and achieve golden brown flavor town. You can skip it, but it's a really special touch and helps the parmesan cheese stick to the chicken as well.

Kitchen Supplies You Need

The way to build the layers of this recipe is with a large heavy pan like a cast iron skillet. Since we get lots of flavor from browning the chicken over medium high heat first, a heavy pan that holds consistent heat help a lot. 

• Large Skillet
• Meat Mallet
• Cutting Board and sharp knife 

How to make this step-by-step

Prep the chicken for the skillet:

1. In a shallow bowl, combine ½ cup of flour with ¼ cup of grated parmesan and mix well to coat.
2. Pat the chicken breasts dry with paper towels. Cut through the center lengwaise to make thin cutlet. Season the chicken on both sides with salt and pepper.

Cooking the Chicken:

1. Set a large skillet over medium-high heat. Once the skillet is hot, add the olive oil and butter.
2. Add the dredged chicken to the pan and cook on both sides until they are cooked through (4-5 minutes)
3. Remove the crispy chicken to a plate and let it rest while you make the sauce.

Making the Parmesan Cream Sauce:

1. Add another 2 teaspoons butter if needed and add the minced garlic. Stir it around for about a minute.
2. Next, add the white wine to the pan and scrap up all the browned bits. Lower to medium heat and add the chicken stock, lemon juice, and heavy whipping cream. 
3. Once it comes to a bubble, reduce the heat to medium low and cook for 5-8 minutes. 
4. Finally, add the rest of the parmesan cheese and add the chicken breasts back to the pan. 

Done! Serve your delicious crispy chicken cutlet with your wonderful homemade sauce and garnish with a couple lemon slices and chopped parsley. Favorite side dishes are listed below.

What to Serve with Creamy Lemon Chicken

• angel hair pasta or egg noodles
• mashed potatoes
• green beans
• zucchini noodles
• roasted asparagus

Saving and Reheating Leftovers

Transfer leftovers to an airtight container and save in the refrigerator for up to 4 days. Make sure to save all of the sauce as well. This can be frozen in a vacuum sealed freezer bag for 6 months. 

To reheat, use the reheat setting on your microwave or half power for 1-2 minutes.