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Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken with a silky lemon Parmesan cream sauce made in one skillet. Golden seared chicken breasts simmer briefly in white wine and thicken into a glossy, bright sauce with lemon zest and Parmesan.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • salt
  • pepper
  • garlic powder
  • Italian seasoning
  • 2 tbsp olive oil
Sauce
  • 4 garlic cloves, minced
  • 0.5 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, freshly grated
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp butter
  • fresh parsley and lemon slices for garnish

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. Let sit while you heat the skillet so the seasoning adheres.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F, then remove to a plate.
Build the lemon Parmesan cream sauce
  1. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Immediately deglaze with the white wine (or chicken broth) and simmer for 2 minutes to reduce slightly.
  2. Stir in the heavy cream, Parmesan, lemon juice, and lemon zest. Simmer for 4-5 minutes, stirring, until the sauce thickens to a silky consistency that lightly coats the spoon.
Finish and serve
  1. Swirl in the butter until melted and glossy. This creates a richer sheen right before returning the chicken.
  2. Return the chicken to the skillet and spoon sauce over each breast. Garnish with fresh parsley and lemon slices and serve hot.

Notes

For best browning, make sure the skillet is fully hot before searing and avoid moving the chicken for the first few minutes per side. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently over low heat with a splash of broth or cream to loosen the sauce. Freezing is not recommended because cream-based sauces can separate. For a lighter option, use half-and-half instead of heavy cream, simmer a bit longer until thickened, and expect a thinner finish.