Creamy Parmesan Lemon Chicken (Printable)
Tender chicken in velvety lemon-Parmesan cream sauce with bright citrus flavor
# Ingredient List:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 cup all-purpose flour
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
→ Sauce
07 - 3 cloves garlic, minced
08 - 1 cup low sodium chicken broth
09 - 1 cup heavy cream
10 - 1 teaspoon lemon zest
11 - 3 tablespoons fresh lemon juice
12 - 3/4 cup grated Parmesan cheese
13 - 1 tablespoon chopped fresh parsley
14 - 1/2 teaspoon crushed red pepper flakes
# Steps:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Lightly dredge each piece in flour, shaking off excess coating.
02 - Heat olive oil and butter in large skillet over medium-high heat. Add chicken breasts and sear 4 to 5 minutes per side until golden brown and cooked through. Transfer to plate, cover loosely with foil.
03 - Reduce heat to medium. Add minced garlic to skillet and cook 1 minute until fragrant, being careful not to burn.
04 - Pour in chicken broth, using wooden spoon to scrape up browned bits from bottom of skillet. Let simmer 2 minutes to reduce slightly.
05 - Stir in heavy cream, lemon zest, and lemon juice. Bring to gentle simmer. Whisk in Parmesan cheese until fully melted and sauce thickens slightly, 2 to 3 minutes.
06 - Return chicken to skillet, spooning sauce generously over each piece. Simmer 3 to 4 minutes until chicken is heated through. Sprinkle with fresh parsley and red pepper flakes if desired.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something youd pay three times more for at a nice Italian restaurant
- That perfect balance of rich creaminess and bright lemon makes everyone ask for seconds
02 -
- Never add the lemon juice while the cream is at a rolling boil or it might separate—keep it at a gentle simmer
- The sauce thickens quickly once you add the cheese, so have your chicken ready to return to the pan immediately
03 -
- Pound your chicken to even thickness so all pieces finish cooking at the same time
- Have all your ingredients measured before you start because the sauce moves fast once you begin