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Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken with golden seared chicken breasts and a silky lemon Parmesan cream sauce. A fast creamy chicken skillet method that simmers until glossy, with lemon juice and zest brightening every bite.
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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 and seasoning
  • 4 boneless skinless chicken breasts
  • 0.5 tsp Salt To taste
  • 0.5 tsp pepper To taste
  • 0.5 tsp garlic powder To taste
  • 1 tsp Italian seasoning To taste
Sauce
  • 2 tbsp olive oil
  • 4 garlic cloves minced
  • 0.5 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, freshly grated
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp butter
Garnish
  • 1 fresh parsley for garnish
  • 1 lemon slices for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and Italian seasoning, making sure the surface looks evenly coated.
  2. Heat the olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden; remove when the internal temperature reaches 165°F.
Build the lemon Parmesan sauce
  1. Add the minced garlic and cook for 30 seconds, stirring until fragrant and lightly golden.
  2. Deglaze with the white wine (or chicken broth), then simmer for 2 minutes to reduce slightly and loosen browned bits.
  3. Stir in the heavy cream, Parmesan, lemon juice, and lemon zest, then simmer for 4-5 minutes until the sauce thickens and coats the back of a spoon.
  4. Swirl in the butter until melted and glossy, keeping the sauce at a gentle simmer.
Finish and serve
  1. Return the chicken to the skillet and spoon the sauce over each breast so the tops are glossy and coated.
  2. Garnish with fresh parsley and lemon slices, then spoon a little extra sauce around the chicken before serving.

Notes

For best browning, pat the chicken dry before seasoning and let it sit for 2 minutes while you heat the skillet. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet over low heat with a splash of cream or broth to loosen the sauce. Freezing isn’t recommended because the cream sauce can break. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (it may be slightly thinner).