Go Back

Creamy Parmesan Lemon Chicken

Creamy Parmesan Lemon Chicken is a fast chicken skillet with golden seared breasts and a silky lemon-Parmesan cream sauce. The sauce shimmers after simmering, then turns glossy with butter as it clings to every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • salt, pepper, garlic powder, and Italian seasoning to taste Use a generous mix for seasoning the chicken.
Skillet sauce
  • 2 tbsp olive oil
  • 4 clove garlic, minced
  • 0.5 cup dry white wine or chicken broth Use 0.5 cup; choose wine for sharper flavor or broth for milder sauce.
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, freshly grated
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp butter
  • fresh parsley and 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 to taste. Let the chicken sit while the skillet heats.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat, then sear the chicken until golden, about 5-6 minutes per side. Cook until the internal temperature reaches 165°F, then remove the chicken to a plate.
Build the lemon Parmesan cream sauce
  1. Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant. Keep it moving so it doesn’t brown.
  2. Pour in the dry white wine or chicken broth and deglaze the pan, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
  3. Stir in the heavy cream, freshly grated Parmesan, lemon juice, and lemon zest. Simmer for 4-5 minutes, stirring as needed, until the sauce thickens to a silky consistency.
  4. Swirl in the butter until fully melted and glossy. Turn off the heat once the sauce coats the spoon.
Finish and serve
  1. Return the chicken breasts to the skillet and spoon the sauce over each breast to coat. Let them warm in the sauce for 1 minute before serving.
  2. Garnish with fresh parsley and lemon slices for brightness, then spoon any extra sauce from the skillet over the top.

Notes

For best sauce texture, simmer just until thickened—over-reduction can make it too tight. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stove with a splash of water or broth. Freezing is not recommended because cream sauces can separate. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly thinner but still flavorful).