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Creamy Lemon Chicken with Parmesan Sauce

If you’re craving something bright and cozy at the same time, this Creamy Lemon Chicken with Parmesan Sauce delivers in the best way. Juicy chicken breasts are smothered in a silky, cheesy sauce with a pop of lemon zest and juice for freshness.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • Chicken:
  • 4 boneless skinless chicken breasts
  • Salt & black pepper to taste
  • 2 tbsp olive oil or butter
  • Parmesan Cream Sauce:
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • Juice of 1 fresh lemon about 3 tbsp
  • Zest of 1 lemon
  • ½ cup freshly grated Parmesan cheese
  • Optional Garnish:
  • 2 tbsp fresh parsley chopped

Method
 

  1. Cook the chicken
  2. Season chicken breasts with salt and pepper. Heat olive oil or butter in a large skillet over medium-high heat. Cook 5–6 minutes per side, until golden brown and cooked through (165°F internal temperature). Remove and set aside, keeping the pan juices.
  3. Make the sauce
  4. Lower heat to medium. Add garlic and sauté 30 seconds until fragrant. Pour in heavy cream, scraping up browned bits from the skillet. Stir in lemon juice, lemon zest, and Parmesan. Continue stirring until the cheese melts and the sauce thickens slightly.
  5. Combine
  6. Return chicken to the skillet and spoon sauce generously over each piece. Simmer 2–3 minutes so flavors meld and chicken stays juicy.
  7. Garnish & serve
  8. Sprinkle parsley on top and serve hot over pasta, rice, or steamed veggies.

Notes

Use fresh lemon juice & zest for best flavor.
Don’t overcook chicken—keep it tender and juicy.
Freshly grated Parmesan melts smoother than pre-shredded.
Let sauce thicken gently; avoid high heat so it stays silky.
Serving Ideas
🍝 Over al dente pasta for a classic pairing.
🍚 With fluffy rice to soak up every drop.
🥦 Alongside roasted asparagus or garlic green beans for freshness.
🍋 Garnish with extra lemon slices for presentation.
Make Ahead & Storage
Fridge: Store leftovers in an airtight container up to 3 days.
Freeze: Cool completely, then freeze up to 2 months.
Reheat: Warm gently on the stovetop over low heat or in the microwave in short bursts, stirring to keep the sauce smooth.