Creamy Parmesan Lemon Chicken (Print Version)

Golden seared chicken in a luxurious citrus-infused cream sauce with aged Parmesan and fresh herbs.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 cup all-purpose flour (or gluten-free 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, plus extra for garnish
14 - 1/2 teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Dredge each piece lightly in flour, shaking off any excess coating.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with aluminum foil.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 1 minute until fragrant, being careful not to burn.
04 - Pour in chicken broth, using a wooden spoon to scrape up browned bits from the bottom of the skillet. Let simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer, then gradually whisk in Parmesan cheese until fully melted and sauce begins to thicken, about 2-3 minutes.
06 - Return chicken to the skillet, spooning sauce generously over each piece. Simmer for 3-4 minutes until chicken is heated through. Sprinkle with fresh parsley and red pepper flakes if desired. Serve immediately with additional Parmesan and parsley garnish.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Perfect for weeknight dinners that still feel special enough for guests
02 -
  • The sauce will continue thickening as it stands off the heat, so remove it from the stove when it still looks slightly thinner than you want
  • Room temperature chicken creates more even cooking, so let it sit out for 20 minutes before starting if you have time
03 -
  • Use a microplane for the lemon zest to avoid any bitter white pith
  • Let the chicken rest for 5 minutes before serving to keep all those juices inside

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