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This Creamy Lemon Chicken is a comforting yet bright dish- tender pan-seared chicken breasts smothered in a luscious garlic-lemon parmesan cream sauce. A cozy dinner in under 30 minutes!
This chicken dinner pairs beautifully with cheese sauce for pasta, parmesan rice, or Tuscan broccoli.
Why You’ll Love This Recipe
You’ll be hooked with one bite of this dreamy chicken in creamy lemon sauce. Here’s why you’ll love it:
- Bright & Comforting: The perfect balance of rich, creamy goodness and zesty lemon freshness.
- Easy Yet Elegant: A restaurant-quality dish that comes together in under 30 minutes—perfect for weeknights or special occasions.
- Velvety, Flavor-Packed Sauce: A luxurious garlic-parmesan cream sauce infused with lemon and a hint of fresh tarragon for a sophisticated touch.
You’ll also love my chicken spiedini with lemon and lemon chicken orzo soup.
Table of Contents
Simple Ingredients
This ingredient lineup ensures a rich, tangy, and perfectly creamy lemon chicken with freshness and indulgence.
For the Chicken:
- Chicken breasts – Boneless and skinless chicken breasts work best.
- Salt and pepper – Enhances flavor and balances the richness of the sauce.
- Italian seasoning – A fragrant blend of dried herbs like oregano, basil, thyme, and rosemary to add depth. You can use store-bought or make my version.
- All-purpose flour – Lightly coats the chicken to create a delicate crust that helps the sauce cling.
- Olive oil – Used for frying to achieve a golden, crispy exterior.
For the Creamy Lemon Sauce:
- Garlic – Finely chopped for an aromatic, slightly sweet flavor.
- Unsalted butter – Adds richness and a smooth texture to the sauce.
- Chicken broth – A savory base that balances the acidity of the lemon juice.
- Fresh lemon juice – The star of the dish, lending a bright, zesty contrast to the cream.
- Lemon zest – Infuses extra citrus aroma and flavor without adding acidity.
- Heavy cream – Creates a luxurious, velvety sauce that coats the chicken beautifully.
- Parmigiano Reggiano (Parmesan cheese) – Freshly grated for a nutty, salty depth that enhances the sauce.
- Salt and pepper
- Fresh tarragon – A delicate herb with a subtle anise-like flavor that elevates the dish. Fresh parsley also works.
- Lemon slices – Used as a garnish for an extra burst of citrus.
See recipe card for quantities.
Substitutions and Variations
- Chicken breasts → Chicken thighs – Use boneless, skinless thighs for a juicier alternative. Try my baked chicken breast recipe.
- All-purpose flour → Almond flour – A gluten-free option for dredging.
- Olive oil → Butter or avocado oil – Adds extra richness or a high-heat alternative.
- Heavy cream → Half-and-half or coconut milk – A lighter or dairy-free option.
- Parmigiano Reggiano → Grana Padano or Pecorino Romano – Similar salty, nutty flavors. You’ll love my breaded chicken cutlets.
- Tarragon → Parsley or basil – Milder herb alternatives.
- Chicken broth → White wine – Adds a more complex depth of flavor.
- Lemon juice → White wine vinegar – For a slightly different acidity.
- Make it spicy – Add red pepper flakes or a pinch of cayenne.
- Add vegetables – Stir in spinach, mushrooms, or artichokes for extra texture.
How To Make Creamy Lemon Chicken
In a few easy steps, you will have a delcious chicken dinner on the table. See the recipe card for more instrcutions.
1- Dredge the chicken in flour.
2- Pan fry in hot oil. Tehn remove the chicken and set aside.
3- Deglaze the pan and add the liquids.
4- Add the fresh parmigiano cheese.
5- Place the cooked chicken back in the sauce. The sauce will thicken a bit as it sits.
6- Spoon lemon sauce over the chicken and enjoy.
My Pro Tip
Recipe Tips
- Pound the Chicken Evenly – If your chicken breasts are thick, pound them to an even thickness for quicker, more even cooking.
- Dredge Lightly – A light coating of flour helps the sauce cling to the chicken without making it heavy or gummy.
- Sear to Perfection – Use medium-high heat and don’t move the chicken too soon—this creates a beautiful golden crust.
- Use Fresh Lemon Juice – Bottled lemon juice lacks the bright, fresh flavor that makes this dish shine.
- Grate Your Own Cheese– Pre-grated cheese doesn’t melt as smoothly and can make the sauce grainy.
- Simmer, Don’t Boil – When adding lemon juice and cream, keep the heat low to prevent curdling and ensure a silky texture.
- Adjust the Thickness – If the sauce is too thick, add a splash of chicken broth. If too thin, let it simmer longer or add a cornstarch slurry.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Avoid high heat to prevent curdling.
- Freeze: Not recommended, as the creamy sauce may separate. If necessary, freeze chicken without the sauce for up to 2 months and make fresh sauce when serving.
FAQ’s
Yes! Boneless, skinless thighs work great and stay extra juicy. Just adjust the cook time slightly, as they may take longer.
Yes! You can cook the chicken and prep the sauce separately, then reheat gently before serving. Add a splash of broth or cream if needed.
Serving Suggestions
Try this creamy chicken dish over pasta, rice, mashed potatoes, or crusty bread.
More Chicken Recipes
You’ll also love creamy mushroom chicken, creamy white chicken enchiladas, and these recipes:
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Creamy Lemon Chicken Recipe
Ingredients
For the Chicken:
- 3 large chicken breasts
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- ½ cup all-purpose flour
- Olive oil, for frying
For the Creamy Lemon Sauce:
- 2 cloves garlic, finely chopped
- 2 tablespoons butter
- 1 cup chicken broth
- 3-4 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest, optional for extra lemon flavor
- 1 cup heavy cream
- 1 cup freshly grated Parmigiano Reggiano, Parmesan cheese
- Salt and pepper, to taste
- Fresh chopped parsley, for garnish, or tarragon works well
- Lemon slices, for garnish
Instructions
Prepare the Chicken
- Slice the chicken breasts in half horizontally if they are very thick for even cooking.
- Season both sides of the chicken with salt, pepper, and Italian seasoning.
- Lightly dredge each piece in all-purpose flour, shaking off any excess.
Sear the Chicken
- Heat a large skillet over medium-high heat and add a thin layer of olive oil.
- Once the oil is hot, add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F (75°C)).
- Remove the chicken from the pan and set aside.
Make the Creamy Lemon Sauce
- In the same skillet, reduce heat to medium and melt the butter.
- Add the finely chopped garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the pan for extra flavor.
- Stir in the fresh lemon juice and lemon zest, letting it simmer for 2 minutes.
- Reduce heat to low and slowly whisk in the heavy cream and grated Parmesan cheese until smooth.
- Let the sauce simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
- Taste and adjust seasoning with salt and pepper, if needed.
Combine and Serve
- Return the cooked chicken to the pan, spooning the sauce over the top.
- Let it simmer for another 2-3 minutes, allowing the flavors to meld.
- Garnish with fresh chopped tarragon and lemon slices.
- Serve immediately with pasta, rice, or crusty bread to soak up the delicious sauce!
Notes
- Pound the Chicken Evenly – If your chicken breasts are thick, pound them to an even thickness for quicker, more even cooking.
- Dredge Lightly – A light coating of flour helps the sauce cling to the chicken without making it heavy or gummy.
- Sear to Perfection – Use medium-high heat and don’t move the chicken too soon—this creates a beautiful golden crust.
- Use Fresh Lemon Juice – Bottled lemon juice lacks the bright, fresh flavor that makes this dish shine.
- Grate Your Own Parmesan – Pre-grated cheese doesn’t melt as smoothly and can make the sauce grainy.
- Simmer, Don’t Boil – When adding lemon juice and cream, keep the heat low to prevent curdling and ensure a silky texture.
- Adjust the Thickness – If the sauce is too thick, add a splash of chicken broth. If too thin, let it simmer longer or add a cornstarch slurry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite fresh and comforting meals. Get that bread ready for the yummy sauce!