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Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken with golden seared breasts and a silky lemon Parmesan cream sauce that thickens to a glossy, bright finish. A quick chicken skillet dinner in the Italian-American style—zesty lemon, freshly grated Parmesan, and fresh parsley in 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Cutlets should be similar thickness for even searing.
  • Salt Season generously on both sides.
  • pepper Season generously on both sides.
  • garlic powder Season generously on both sides.
  • Italian seasoning Season generously on both sides.
  • 2 tbsp olive oil For searing the chicken.
  • 4 cloves garlic, minced Minced before cooking.
  • 0.5 cup dry white wine or chicken broth Use either wine or broth to deglaze and add flavor.
Lemon Parmesan Cream Sauce
  • 1 cup heavy cream Added after deglazing for a silky sauce.
  • 0.5 cup Parmesan cheese, freshly grated Freshly grated melts smoothly into the sauce.
  • 3 tbsp fresh lemon juice Add for brightness once the wine simmers down.
  • 1 tsp lemon zest Add along with the lemon juice for aroma.
  • 1 tbsp butter Swirl in at the end for gloss and richness.
  • Fresh parsley and lemon slices for garnish Serve on top of the sauced chicken.

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.
  2. Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side, until golden and the internal temperature reaches 165°F; 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 until fragrant.
  2. Deglaze with the white wine (or chicken broth) and simmer for 2 minutes, scraping up the browned bits.
  3. Stir in the heavy cream, freshly grated Parmesan, lemon juice, and lemon zest, then simmer for 4-5 minutes until the sauce thickens.
  4. Swirl in the butter until fully melted and glossy.
Serve
  1. Return the chicken to the skillet, spoon the sauce over each breast, and garnish with fresh parsley and lemon slices.

Notes

Pro tip: Keep the chicken thickness consistent so it reaches 165°F without overcooking—if needed, pound gently before seasoning. Store leftovers in an airtight container in the refrigerator up to 3 days. Freezing is not recommended because the cream sauce can separate when thawed; for a lighter option, use half-and-half instead of heavy cream for a thinner sauce.