Description
This Creamy Parmesan Lemon Chicken is a quick and comforting dinner featuring tender golden chicken breasts coated in a rich, creamy Parmesan sauce with bright lemon and garlic flavors. It comes together in just 30 minutes, making it perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken breasts generously with salt and pepper on both sides.
- Add the chicken to the skillet and cook for 6–7 minutes per side, until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- Reduce the heat to medium and add the minced garlic to the same skillet.
- Sauté the garlic for about 1 minute, until fragrant.
- Pour in the heavy cream and stir well. Bring the mixture to a gentle simmer.
- Add the Parmesan cheese, lemon juice, lemon zest, and dried thyme.
- Stir continuously until the Parmesan melts and the sauce becomes smooth and creamy.
- Return the chicken to the skillet and spoon the sauce over each piece.
- Simmer for 2–3 minutes to allow the chicken to warm through and absorb some of the sauce.
- Garnish with fresh parsley and serve immediately.
Notes
- Serve with pasta, rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
- Add steamed broccoli, asparagus, green beans, or a fresh salad for a complete meal.
- For the best flavor, serve the chicken while the sauce is hot and creamy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of cream or milk if the sauce becomes too thick.
- Avoid high heat when reheating because the Parmesan cream sauce can separate.
- Freezing is not recommended because the creamy sauce may change texture after thawing.