Creamy Parmesan Lemon Chicken (Printable)

Tender chicken in a rich lemon-Parmesan cream sauce with bright citrus notes and savory herbs.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ cup all-purpose flour
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter

→ Sauce

07 - 3 cloves garlic, minced
08 - 1 cup low sodium chicken broth
09 - 1 cup heavy cream
10 - 1 teaspoon lemon zest
11 - 3 tablespoons fresh lemon juice
12 - ¾ cup grated Parmesan cheese
13 - 1 tablespoon chopped fresh parsley
14 - ½ teaspoon crushed red pepper flakes

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Dredge each piece lightly in flour, shaking off excess coating.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with aluminum foil.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 1 minute until fragrant, being careful not to burn.
04 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer, then gradually whisk in Parmesan cheese until fully melted and sauce thickens, about 2 to 3 minutes.
06 - Return chicken to the skillet, spooning sauce generously over each piece. Simmer for 3 to 4 minutes until heated through. Sprinkle with chopped parsley and red pepper flakes. Serve immediately with additional Parmesan and parsley.

# Expert Advice:

01 -
  • The sauce comes together in under 10 minutes but tastes like it simmered all afternoon
  • Leftovers reheat beautifully, making tomorrow's lunch just as exciting as tonight's dinner
02 -
  • Don't crowd the pan when searing or the chicken will steam instead of getting that beautiful golden crust
  • The sauce thickens as it stands off the heat, so remove it from the pan a minute before you think it's done
03 -
  • Grate your Parmesan from a fresh wedge instead of buying pre-grated cheese which contains anti-caking agents that prevent smooth melting
  • Room temperature cream incorporates more easily and is less likely to break or separate in the sauce

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