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Creamy Lemon Chicken

Creamy Lemon Chicken features tender golden chicken breasts simmered in a rich garlic, Parmesan, and lemon cream sauce. This easy creamy chicken recipe is perfect with rice, vegetables, or pasta, and can easily be turned into creamy lemon chicken pasta for a comforting family dinner.

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves minced
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • Lemon slices for garnish

Method
 

  1. Pat the chicken breasts dry and season both sides with salt, black pepper, and garlic powder.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  3. Add the chicken and cook for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F.
  4. Transfer the chicken to a plate and set aside.
  5. Reduce the heat to medium and add the remaining tablespoon of butter.
  6. Add the minced garlic and cook for about 30 seconds until fragrant.
  7. Pour in the chicken broth and fresh lemon juice, scraping the browned bits from the bottom of the skillet.
  8. Stir in the heavy cream, Parmesan cheese, lemon zest, and Italian seasoning.
  9. Simmer gently for 3–5 minutes until the sauce thickens slightly. Do not boil.
  10. Return the chicken to the skillet and spoon the sauce over the chicken.
  11. Simmer for another 2–3 minutes so the chicken absorbs the sauce.
  12. Garnish with fresh parsley and lemon slices.
  13. Serve immediately with pasta, rice, mashed potatoes, or vegetables.

Notes

 
Fresh lemon juice and zest provide the best flavor.
Pound thick chicken breasts to an even thickness for more consistent cooking.
Boneless, skinless chicken thighs can be substituted for chicken breasts.
Keep the sauce at a gentle simmer to prevent the cream from separating.
Freshly grated Parmesan melts more smoothly into the sauce.
For creamy lemon chicken pasta, toss the finished sauce and sliced chicken with cooked pasta and a little reserved pasta water.
Add extra lemon juice for a brighter, tangier flavor.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently over low heat with a splash of chicken broth or cream.