Description

This Creamy Lemon Herb Parmesan Chicken recipe features tender chicken breasts simmered in a luscious sauce made from garlic, chicken broth, heavy cream, Parmesan cheese, fresh lemon juice, and herbs. Ready in 30 minutes, it’s a flavorful and comforting dish perfect for a quick weeknight dinner.

Ingredients

Chicken and Seasoning

4 boneless, skinless chicken breasts
Salt and pepper, to taste

Sauce

1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 tbsp fresh lemon juice (about 1 lemon)
1 tsp lemon zest
1 tbsp fresh parsley, chopped (plus extra for garnish)
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

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Instructions

Prepare the Chicken: Season the chicken breasts generously with salt and pepper on both sides to enhance flavor before cooking.
Cook the Chicken: Heat olive oil and butter together in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
Sauté Garlic: In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant, making sure not to burn it.
Make the Sauce: Pour in the chicken broth, stirring to deglaze the pan and loosen any browned bits for extra flavor. Let it simmer for 2 minutes.
Add Cream and Cheese: Lower the heat and stir in the heavy cream and grated Parmesan cheese. Continue cooking until the cheese melts and the sauce slightly thickens, about 3-4 minutes.
Finish the Sauce with Lemon and Herbs: Stir in fresh lemon juice, lemon zest, chopped parsley, and thyme leaves. Adjust seasoning with additional salt and pepper if needed.
Combine and Serve: Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Let it heat together for another 2 minutes to meld the flavors. Garnish with extra parsley and serve warm.

Notes

Use fresh lemon juice and zest for the best bright citrus flavor.
Substitute heavy cream with half-and-half for a lighter sauce, though it will be less thick.
Chicken breasts can be pounded to even thickness for uniform cooking.
Serve with pasta, rice, or steamed vegetables for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.