Creamy Parmesan Lemon Chicken (Printer-friendly)

Tender chicken in a rich, citrus-infused Parmesan cream sauce ready in 45 minutes.

# 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 freshly squeezed lemon juice
12 - ¾ cup grated Parmesan cheese
13 - 1 tablespoon chopped fresh parsley
14 - ½ teaspoon crushed red pepper flakes

# How to Prepare:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Dredge each breast lightly in flour, shaking off any 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. Let 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 slightly, about 2 to 3 minutes.
06 - Return chicken to the skillet, spooning sauce generously over each piece. Simmer for 3 to 4 minutes until chicken is heated through. Sprinkle with fresh parsley and red pepper flakes if desired. Serve immediately with additional Parmesan and parsley garnish.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something from a fancy Italian restaurant
  • Leftovers actually taste better the next day as the flavors deepen
02 -
  • Do not let your garlic burn or it will turn bitter
  • The sauce thickens quickly off the heat so remove it early
03 -
  • Room temperature chicken sears more evenly than cold from the fridge
  • Use a microplane for the finest most even lemon zest

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