Description
This Creamy Lemon Parmesan Chicken recipe features tender, juicy chicken breasts cooked to golden perfection and served in a luscious, tangy parmesan cream sauce infused with fresh lemon zest and juice. It’s a quick and satisfying stovetop meal perfect for a weeknight dinner that combines comforting flavors with a bright citrus kick.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
Sauce
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp Dijon mustard (optional for extra flavor)
- Salt and freshly ground black pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the chicken: Season the chicken breasts evenly with salt, freshly ground black pepper, garlic powder, and onion powder to enhance the flavor.
- Heat the skillet: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, ensuring a perfect sear on the chicken.
- Cook the chicken: Add the seasoned chicken breasts to the hot skillet and cook for 5-7 minutes on each side until golden brown and fully cooked through (internal temperature reaching 165°F/74°C). Remove the chicken from the skillet and set aside to rest.
- Sauté garlic: In the same skillet, reduce heat to medium and melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant, avoiding burning.
- Make the sauce: Pour in 1 cup heavy cream and ½ cup chicken broth, stirring to combine. Add freshly grated Parmesan cheese, lemon zest, fresh lemon juice, and Dijon mustard if using. Simmer the sauce gently while stirring, allowing it to thicken and become creamy, about 3-5 minutes. Season with salt and pepper to taste.
- Finish the dish: Return the cooked chicken breasts to the skillet, spooning the creamy lemon Parmesan sauce over them. Let them heat through for 2-3 minutes so the flavors meld together. Garnish with chopped fresh parsley before serving.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half.
- Dijon mustard is optional but adds a nice depth of flavor.
- Serve with pasta, rice, or steamed vegetables for a complete meal.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
