Creamy Lemon Chicken with Parmesan Recipe
This creamy lemon chicken recipe features tender pan-fried chicken cutlets coated in a zesty, rich lemon-parmesan cream sauce. Served best over cooked pasta and garnished with fresh parsley and lemon slices, it’s a comforting and elegant dish perfect for a weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Chicken
- 3 large (600 g) chicken breasts, boneless and skinless, sliced into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 tablespoons (45 g) all-purpose flour
For Cooking
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (28 g) unsalted butter, divided
- 3 cloves garlic, minced
Sauce
- 1 cup (240 ml) chicken stock or chicken broth
- 1 cup (240 ml) heavy cream
- 4 teaspoons (20 ml) fresh lemon juice
- ½ cup (43 g) parmesan cheese, grated
To Serve
- cooked pasta
- parsley, chopped
- fresh lemon slices
Instructions
- Season and Dredge Chicken: Season the chicken cutlets evenly with salt and ground black pepper. Dredge each piece in the all-purpose flour, shaking off any excess flour to create a light coating.
- Brown Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat, swirling the pan to coat it evenly with the fat. Add the chicken cutlets in batches, making sure not to overcrowd the pan. Cook for 4-5 minutes on each side until golden brown and fully cooked through. Once done, transfer the chicken to a plate, cover, and set aside to keep warm.
- Sauté Garlic and Deglaze: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant, taking care not to burn it. Pour in the chicken stock and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan to incorporate that flavor into the sauce.
- Simmer Sauce: Reduce the heat to medium-low, then stir in the heavy cream, fresh lemon juice, and grated parmesan cheese. Allow the sauce to gently simmer for a couple of minutes, stirring occasionally, until it thickens slightly and becomes creamy.
- Combine and Serve: Return the cooked chicken cutlets to the skillet, coating them with the lemon cream sauce. Serve the creamy lemon chicken over cooked pasta, garnished with chopped parsley and fresh lemon slices for a bright finish.
Notes
- Ensure not to overcrowd the pan when frying chicken to promote even cooking and proper browning.
- Use freshly grated parmesan cheese for the best flavor and smoothest sauce texture.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less thick and creamy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish gluten free, substitute the all-purpose flour with gluten-free flour or cornstarch for dredging.
