Creamy Lemon Chicken Recipe
This Creamy Lemon Chicken is a quick, elegant skillet dinner made with tender pan-seared chicken and a silky garlic-lemon Parmesan cream sauce. Bright, comforting, and ready in under 30 minutes, it’s perfect for both weeknights and special occasions.
Servings: 6 servings
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 for Even Cooking: If the chicken breasts are thick, pound them to an even thickness so they cook quickly and stay tender.
- Lightly Dredge the Chicken: A thin coating of flour encourages golden browning and helps the sauce cling without becoming heavy.
- Sear Without Disturbing: Cook the chicken over medium-high heat and let it sear undisturbed until golden. Moving it too soon prevents proper browning.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice provides bright, clean flavor. Bottled juice can taste flat and overly sharp.
- Grate Cheese Fresh: Freshly grated Parmigiano Reggiano melts smoothly into the sauce. Pre-grated cheese may result in a grainy texture.
- Keep the Sauce at a Simmer: Once the cream and lemon are added, lower the heat. Gentle simmering keeps the sauce smooth and prevents curdling.
- Adjust the Sauce Consistency: If the sauce thickens too much, add a splash of chicken broth. If it’s too thin, simmer briefly or add a small cornstarch slurry.
Nutrition
Serving: 6g | Calories: 407kcal | Carbohydrates: 11g | Protein: 33g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 585mg | Potassium: 507mg | Fiber: 1g | Sugar: 2g | Vitamin A: 871IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 1mg
