Categories: FOOD

Creamy Lemon Parmesan Chicken Recipe


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Creamy Lemon Parmesan Chicken is an incredible restaurant-quality meal you can make in under 30 minutes. The key is to sear the chicken to a golden brown that will seal in all of the juices and flavor. Then, it is smothered in an irresistible creamy lemon parmesan sauce.

A Reader’s Review

“This is super easy and delicious. My picky. 18 year old loved it and so did my husband. Definitely will make this again. Thanks for all the great recipees.”

– Michelle

Reasons You’ll Love This Recipe

  • Budget Friendly: Lemon parmesan chicken uses simple ingredients, which makes it perfect for a weeknight dinner.
  • 30-Minute, Easy One-Pan Meal! This recipe takes 30 minutes to prepare and only uses one pan! This makes your life easier and cleanup a breeze!
  • What to Serve it With: To make this a complete meal, serve this over pasta, alongside easy cheesy garlic bread and air fryer asparagus.

Don’t Worry!

This recipe is Picky Eater Approved!

Ingredients For Creamy Lemon Parmesan Chicken

How to Make Creamy Lemon Parmesan Chicken

This recipe is so simple that anyone can do it! It’s ready in less than 30 minutes from start to finish. A win-win!

  1. Sear the Chicken: In a large skillet, add olive oil, then cook the chicken on medium-high heat. Cook for 3-5 minutes on each side or until brown on each side. Cook until no longer pink in the center. Then, remove the chicken and set aside.
  2. Sauté Garlic, Add Sauce Ingredients: Returning to the same skillet, add the minced garlic and then saute for 30 seconds. Pour in the heavy cream, chicken broth, garlic powder, and Italian seasoning. Let it slowly warm up and then slowly whisk in the lemon juice to avoid curdling. Last, add the parmesan cheese and stir until melted and creamy.
  3. Add Cornstarch Slurry: Add the cornstarch and water to a small bowl, then mix to combine. Whisk the cornstarch slurry into the sauce and let it simmer for 1-2 minutes over medium-high heat until it thickens. Add the chicken back to the pan and garnish with fresh parsley if desired.

Getting the Perfect Sear

If you want to make sure you’re not overcooking your chicken, a meat or instant-read thermometer is your best friend. 165 degrees Fahrenheit is the safe internal temperature for both white and dark meat. This also means juicy chicken that hasn’t been overcooked!

Tips for the Best Cheese, Sides, and Serving

  • Cheesy Choices: Which Parmesan Works Best? Ever wondered which Parmesan works best? I’ve tested them all! Freshly grated, powdered Parmesan melts beautifully, making your sauce ultra-creamy. But if the shaker bottle is what you’ve got, it still works! You can also use shredded parmesan cheese if you prefer. It will be cheesier and not as thick, but it will still have the delicious flavor.
  • What to serve it over: This chicken is best over pasta, but you could serve it over rice or potatoes as well. Linguine, angel hair, and tagliatelle are my go-to pastas because they soak up every drop of the velvety sauce.
  • Ideas for what to serve on the side! I always like to balance out the creamy richness of this dish with some greens. Try a side salad, asparagus, broccoli, green beans, or Brussels sprouts! You can also go for rolls or breadsticks– they’re perfect for dipping in that luscious sauce.

Storing Creamy Lemon Parmesan Chicken

If you have leftovers of your lemon parmesan chicken, lucky you! It’s perfect for warming up and enjoying another day.

  • Refrigerator: Once it’s cooled, transfer to an airtight container and keep in the fridge for 3-4 days.
  • Reheating Instructions: When you are ready to enjoy this creamy chicken, reheat over the stove on medium heat. You can splash in more broth or cream to thin the sauce as needed.

More Savory Lemon Recipes You’ll Love

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  • In a large skillet, add 2 tablespoons olive oil and cook 4 chicken breasts, on medium-high heat. Cook for 3-5 minutes on each side or until brown on each side, and cook until no longer pink in the center. Remove chicken and set aside on a plate.

  • Returning to the same skillet, add the minced 3 garlic cloves, and saute for 30 seconds. Pour in 1 cup heavy cream, ½ cup chicken broth, juice from one lemon, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and ½ cup parmesan cheese.

  • Add 2 tablespoons cornstarch and 2 tablespoons water to a small bowl and mix to combine. Whisk the cornstarch slurry into the sauce and let it simmer for 1-2 minutes over medium-high heat until it thickens. Add the chicken back to the pan and serve over pasta if desired.

Originally posted March 31, 2019
Updated on April 21, 2024

Calories: 595kcalCarbohydrates: 8gProtein: 55gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 221mgSodium: 589mgPotassium: 934mgFiber: 0.4gSugar: 2gVitamin A: 1049IUVitamin C: 4mgCalcium: 213mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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