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    Home Β» All Recipes

    March 25, 2020

    Creamy Parmesan Lemon Chicken Recipe

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    Creamy lemon parmesan chicken combines tender and delicious golden brown chicken with a rich sauce full of tangy flavor. It is gourmet comfort food in my book and a family favorite for an easy weeknight dinner.

    There's nothing better than a creamy sauce over juicy and tender chicken. It’s like restaurant food at home.

    This blog post contains affiliate links. As an Amazon Associate I may earn income from qualifying purchases. We also partner with Impact.com to offer affiliate links. Thanks for the support.

    breaded chicken breast on tan plate with cream sauce bow tie pasta green beans blue napkin half of a lemon sprigs of thyme fork and knife white salt grinder

    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

    chicken breast cutlets on plate various ingredients in glass bowls on wood cutting board wooden spoon blue linens salt and pepper grinders

    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
    • β…“ cup heavy cream
    • Β½ 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 knifeΒ 

    How to make this step-by-step

    four chicken breasts cooked in black cast iron pan with cream sauce blue linen napkins wood spoon

    Prep the chicken for the skillet:

    1. In a shallow bowl, combine Β½ cup of flour with ΒΌ 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.Β 
    3. Once it comes to a bubble, reduce the heat to medium low and cook for 5-8 minutes.Β 
    4. Finally, add the rest of the parmesan cheese and add the chicken breasts back to the pan.Β 

    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.

    How to Thicken The Sauce

    If you want the creamy lemon sauce to thicken up a little, you can use a teaspoon cornstarch with 2 teaspoons of cold water. Mix that well and then add it to your sauce. Stir it in well and let bubble to activate. Use a whisk if necessary to break up any lumps.

    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. 

    teal cast iron pot filled with rotisserie chicken stew showing chicken pieces and carrots served on a table with mashed potatoes and a table set with orange napkins and flowers

    Do you want weekly recipes and help with meal planning?

    More Easy Chicken Recipes

    ​Here are a few more of my favorite 30-minute meals to help you conquer the dinner table.Β 

    • Rotisserie Chicken Stew
    • Tequila Lime Chicken
    • Chinese Chicken on a Stick
    breaded chicken breast on tan plate with cream sauce bow tie pasta green beans blue napkin half of a lemon sprigs of thyme fork and knife white salt grinder
    Print Recipe
    5 from 2 votes

    Creamy Parmesan Lemon Chicken

    Tender juicy chicken breast with a creamy parmesan lemon sauce.
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: American
    Keyword: chicken, lemon, parmesan
    Servings: 4
    Calories: 288kcal

    Ingredients

    • 2 chicken breasts cut in half through the center lengthwise
    • 1 tablespoon butter or olive oil
    • β…“ cup heavy cream
    • Β½ cup chicken stock
    • ΒΌ cup all purpose flour gluten free flour, or cornstarch
    • 1 small lemon juiced
    • 3-4 sprigs fresh thyme
    • 2 cloves fresh garlic
    • ΒΌ cup parmesan cheese add more if desired
    • 2 tablespoon white wine optional
    • 2 tsps fresh parsley - optional garnish
    Get Recipe Ingredients

    Instructions

    Prepare the chicken for the skillet

    • In a shallow bowl, combine Β½ cup of flour with ΒΌ cup of grated parmesan and mix well to coat.
    • 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.

    Saute the Chicken

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

    Making the Parmesan Cream Sauce

    • Add another 2 teaspoons butter if needed and add the minced garlic. Stir it around for about a minute.
    • 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, fresh thyme and heavy whipping cream.
    • Once it comes to a bubble, reduce the heat to medium low and cook for 5-8 minutes.
    • Finally, add the rest of the parmesan cheese and add the chicken breasts back to the pan.
    • Serve with parmesan butter noodles and your favorite vegetable or green salad.

    Nutrition

    Calories: 288kcal | Carbohydrates: 8g | Protein: 28g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 312mg | Potassium: 492mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 468IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg

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    5 from 2 votes (2 ratings without comment)

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    Alexis Leonhardt in the kitchen wearing a Spanish style white yellow and white apron

    Hi, I'm Alexis! I'm here to help busy families make great food. I share recipes and tips to make cooking easier. Let me help you make food that will make your family smile.

    More about me β†’

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