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This creamy lemon chicken is one of my favorite dinners for those times when the weather can’t decide if it’s going to be warm or cool. The bright lemon flavor screams spring, but it’s still warm, cheesy, and comforting for cooler days. I also love it in the summer because I don’t have to turn on the oven. And if you need another reason to whip up this lemon parmesan chicken, I have 4 more reasons below. Make it with me!
Why You Need My Creamy Lemon Chicken Recipe
- Juicy, tender chicken in tangy, creamy sauce – The sauce is what takes this creamy lemon chicken from plain pan seared chicken breast to something special. It’s rich and silky, but the tangy flavor gives it a lighter vibe too. If you like chicken piccata or garlic butter chicken but also enjoy cream sauces like I do, you’ll love this one.
- Quick and easy – This dish takes all of 20 minutes to make, all in one pan, with simple staples you might already have in your fridge and pantry.
- Clean ingredients, with no thickeners – I’m big on fresh simple ingredients, so unlike many other recipes, my lemon parmesan chicken doesn’t have any flour or other starch. Instead, it’s thickened naturally with cheese.
- Versatile for any occasion – Yes, you might notice I make meal like this a lot! This one looks like it came from a restaurant, so it’s totally worthy of your date night, but the simplicity makes it check all my weeknight boxes.
Ingredients & Substitutions
Here I explain the ingredients for my lemon parmesan chicken, what each one does in my recipe, and substitution options. For measurements, see the recipe card below.
Chicken:
- Chicken Breasts – Choose cuts similar in size so they cook at the same rate. Mine were about 8 ounces each. You could also make creamy lemon chicken thighs or even chicken tenderloins instead — just keep in mind cook time can vary.
- Basics – Salt and pepper for seasoning, and olive oil for searing. Avocado oil works, too.
Lemon Parmesan Sauce:
- Chicken Broth & Heavy Cream – These combine to make the base of the sauce. You can substitute coconut cream or full-fat coconut milk for less dairy, but this lemon parmesan chicken still has dairy from the cheese.
- Grated Parmesan Cheese – A.k.a. my natural thickener and flavor booster in one! I use the refrigerated ones over the shelf-stable kind in a plastic can, because it melts more smoothly. You can grate it yourself, too. Other hard cheeses, like Romano or Asiago, work as well.
- Lemon Juice – For that bright flavor. I recommend freshly squeezed. Feel free to throw in lemon zest too for extra lemony-ness.
- Garlic – Mince your own, or get it jarred to save time.
- Flavor Boosters – Minced garlic is non-negotiable in my book. Italian seasoning is optional, but I think it adds wonderful flavor to this creamy lemon chicken.
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How To Make Lemon Parmesan Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Saute the chicken. Season the chicken breasts on both sides with salt and pepper. Sear in a hot cast iron pan on both sides, until browned and nearly done. Remove to a plate and cover with foil.
- Make the sauce base. Add the minced garlic to the pan and saute until fragrant. Add the broth, cream, and Italian seasoning. Simmer for a couple minutes.
- Thicken with cheese. Reduce the heat and stir in the parmesan cheese, until melted and smooth. Stir in lemon juice.
- Bring it all together. Return the chicken to the pan and spoon the sauce over it. Simmer your creamy lemon chicken until completely cooked through. I like to garnish with parsley and lemon slices for a pop of color — you can opt for lemon wedges instead if you want a squeeze on top!
My Recipe Tips
- Pat the chicken dry for a better sear. Just use a paper towel before seasoning. Counterintuitively, this also locks moisture inside during cooking.
- Your pan will affect how this dish cooks. I use and love this enameled cast iron braiser, which is large enough to fit all the chicken in a single layer, gets me a nice sear, and cooks everything fast. Nonstick pans might need higher heat for the searing step, and longer time for the simmering step.
- Be careful not to overcook. Sauce helps to keep it from being dry, but nothing can fully save overcooked chicken ! I aim for 160 degrees F during the searing step, and it gets fully done when you simmer the chicken in creamy lemon sauce at the end.
- Turn down the heat if needed. I always start at medium-high to get that golden sear on the chicken, but if it’s dark enough and not cooked enough inside, you can lower the heat to finish.
- Scrape the bottom of the pan after adding the liquid. This is called deglazing, and it releases yummy browned bits from the bottom of the pan into your sauce for more flavor.
- How to thicken the sauce more: If your creamy lemon chicken sauce turned out thinner than you like, you can easily thicken it by adding more parmesan. Or sometimes I just simmer it for 1-2 minutes while stirring constantly, until the bubbles take a little longer to pop. Just keep in mind that it thickens more as it cools from hot to warm (melted cheese and all!). I’ve ended up with it too thick by accident, so be careful.
Serving Ideas
This creamy lemon chicken recipe can go with just about anything, but to me it screams “spring dish”, so I love it with light and fresh spring sides:
- Veggies – I prefer something in the oven, so my side dish can roast while I cook the lemon parmesan chicken on the stove. My faves with this dish are roasted asparagus, garlicky roasted green beans, or roasted artichokes. You can also make parmesan brussels sprouts or bacon wrapped asparagus if you want to get fancy without the effort.
- Salads – Try my Greek salad, antipasto salad, or avocado Caprese salad.
- Starches – I highly recommend a base to enjoy every last bit of this creamy lemon sauce. You can go basic with oven roasted potatoes or rice, or keep it lighter with mashed cauliflower or zucchini noodles.
Creamy Lemon Chicken (20 Minutes)
By
My creamy lemon chicken with parmesan is light, bright, and cheesy all at the same time. It's an easy dinner that takes just 20 minutes!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
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Heat olive oil in a large cast iron pan (I like this enameled cast iron one) over medium-high heat. Add the chicken and sear for 4-8 minutes per side, without moving, until browned and almost done (internal temperature should reach 160 degrees F). Remove to a plate and cover with foil to keep warm.
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Reduce heat to medium. Add the minced garlic to the pan. Saute for about 1 minute, until fragrant.
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Add the chicken broth, cream, and Italian seasoning, if using. Simmer for 2 minutes.
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Reduce heat to low. Stir in the grated parmesan cheese, until it melts into a smooth sauce.
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Stir in the lemon juice, and adjust amount to taste if desired.
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Return the chicken to the pan. Simmer the chicken in sauce for 1-2 minutes, until hot and completely cooked through (internal temperature reaches 165 degrees F).
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 chicken breast with sauce
- Tips: Check out my recipe tips above to help your chicken stay juicy, what to watch for with the sauce, and how to adjust the thickness.
- Store: Keep creamy lemon chicken in a covered container in the refrigerator for up to 3-4 days. I don’t recommend freezing this dish, because the cream sauce will separate.
- Reheat: I usually place the chicken back in a skillet, scrape the sauce over it, and heat gently over medium heat. Be careful not to let the heat get too high, or the sauce can separate.
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Creamy Lemon Chicken Recipe
38 Comments
AISilva
0My whole family loves any meal with lemon and this creamy lemon parmesan chicken is no exception. It was so flavourful and they all loved it. Can’t wait to make this again!
Amy
0This really was the quickest meal ever to make. The creamy lemon sauce in perfection!
Heidy
0I love all the beautiful flavors and textures! Thanks for the fantastic instructions, tips, and tricks. They made making this recipe a cinch! Have a fabulous day!
Nicoletta De Angelis
0Awesome recipe! That lemon flavor, so delicious!
Anaiah
0I loved all the flavors in this creamy lemon parmesan chicken. It didn’t take long to make at all and the whole family loved it!
Kristyn
0Thank you for sharing this recipe! It is delicious!! The sauce has great flavor!
veenaazmanov
0Cheese and Lemon are my favorite combination and this Chicken recipe sounds super yum and delicious. Perfect for my weekend cooking.
Heather
0I’m always looking for dinner recipes that ACTUALLY take less than 30 minutes, and this sounds perfect! I love creamy lemon anything, and I cannot wait to try this chicken dish with some crispy veggies. Yum!
Natalie
0What a wonderful, family-friendly meal!! Love the flavor! We will make it again for sure!
Natalie
0Absolutely delicious. I love the simplicity of this recipe and its flavors.