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Lemon Chicken in a Creamy Parmesan Lemon Sauce Recipe

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4.3 from 12 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

This Lemon Chicken recipe features tender, golden-brown chicken breasts cooked in a creamy, zesty lemon and Parmesan sauce. Infused with garlic and Italian herbs, it offers a bright yet comforting flavor perfect for a quick weeknight dinner or a special meal. The creamy sauce is made by deglazing the pan with lemon juice and chicken broth, then enriched with heavy cream and Parmesan cheese, making it irresistibly rich and flavorful.

Ingredients

Chicken

  • 1 1/2 tablespoons olive oil
  • 1 1/2 pounds boneless, skinless chicken breast
  • 1 1/2 teaspoons Italian seasoning
  • 1 1/2 teaspoons garlic powder
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Sauce

  • 2 tablespoons butter
  • 6 cloves garlic, finely minced or grated
  • 2 tablespoons flour
  • Zest of 1 lemon (about 1 tablespoon)
  • Juice of 1 lemon (about 2 tablespoons)
  • 3/4 cup chicken broth
  • 1 1/4 cups heavy cream
  • 1/2 cup shredded Parmesan cheese
  • Lemon wedges, for serving
  • Fresh chopped parsley, for garnish

Instructions

  1. Heat the Pan: Heat olive oil in a large sauté pan over medium-high heat to prepare for cooking the chicken.
  2. Prepare the Chicken: Slice chicken breasts in half lengthwise to create four thinner pieces. Season both sides evenly with Italian seasoning, garlic powder, kosher salt, and freshly cracked pepper.
  3. Cook the Chicken: Place chicken pieces in the hot pan and cook for 5-6 minutes per side until they develop a golden brown crust and are fully cooked through. Cook in batches if necessary, adding more oil to the pan if it starts drying out. Once done, set the chicken aside on a plate.
  4. Start the Sauce Base: Reduce heat to medium-low and add butter to the same pan. When melted, add the minced garlic and sauté for about 30 seconds, stirring frequently to avoid burning.
  5. Add Flour: Stir in the flour and cook for approximately one minute to form a roux, stirring constantly to prevent lumps.
  6. Deglaze the Pan: Pour in the lemon juice and chicken broth, scraping the bottom of the pan to release all those flavorful browned bits.
  7. Incorporate Cream and Cheese: Stir in the heavy cream, Parmesan cheese, lemon zest, and season with a couple of pinches of salt and pepper. Simmer over medium heat for a few minutes until the sauce thickens to your preferred consistency.
  8. Finish the Sauce: Mix in the chicken drippings left in the pan to deepen the flavor, taste for seasoning, and adjust salt and pepper as needed.
  9. Combine Chicken and Sauce: Return the cooked chicken to the pan, nestling it into the sauce. Cook together for about one minute until the chicken is heated through and coated nicely with sauce.
  10. Serve: Plate the chicken and sauce, garnish with lemon wedges and freshly chopped parsley. Enjoy immediately for best flavor.

Notes

  • Cooking in batches is important to avoid overcrowding the pan, ensuring the chicken develops a golden crust.
  • Adjust thickness of the sauce by simmering longer for thicker sauce or adding a splash of broth to thin it out.
  • Use freshly grated Parmesan for the best flavor and smooth melting into the sauce.
  • For a lighter version, substitute heavy cream with half-and-half, though sauce will be less rich.
  • Serve with rice, pasta, or crusty bread to soak up the delicious lemon cream sauce.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://sarabaking.com/lemon-chicken-in-a-creamy-parmesan-lemon-sauce-recipe/