Creamy Lemon Parmesan Chicken Recipe

Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.

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.

Reduce heat to medium. Add the minced garlic to the pan. Saute for about 1 minute, until fragrant.

Add the chicken broth, cream, and Italian seasoning, if using. Simmer for 2 minutes.

Reduce heat to low. Stir in the grated parmesan cheese, until it melts into a smooth sauce.

Stir in the lemon juice, and adjust amount to taste if desired.

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).