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Creamy Parmesan Lemon Chicken

Creamy Parmesan lemon chicken with golden seared breasts and a silky lemon Parmesan cream sauce that thickens in the skillet. Sear, deglaze with white wine, then simmer with heavy cream and Parmesan for a glossy, bright finish.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt
  • 0.25 tsp pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp Italian seasoning
  • 2 tbsp olive oil
Sauce
  • 4 garlic 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
Garnish
  • 2 tbsp fresh parsley
  • 1 lemon slices

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously with salt, pepper, garlic powder, and Italian seasoning on both sides.
  2. Heat olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Make the lemon Parmesan cream sauce
  1. Add minced garlic to the skillet and cook for 30 seconds, until fragrant.
  2. Pour in the white wine and deglaze the skillet, then simmer for 2 minutes to reduce slightly.
  3. Stir in heavy cream, Parmesan cheese, fresh lemon juice, and lemon zest, then simmer for 4-5 minutes until the sauce thickens.
  4. Swirl in the butter until melted and the sauce turns glossy.
Finish and serve
  1. Return the chicken breasts to the skillet and spoon sauce over each breast.
  2. Garnish with fresh parsley and lemon slices, then serve.

Notes

For the best browning, pat the chicken dry before seasoning and let the skillet fully heat before searing. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing is not recommended because the cream sauce can break. For a lighter option, swap heavy cream for half-and-half (sauce will be thinner—simmer 1-2 minutes longer).