Lemon Parmesan Chicken
This Lemon Parmesan Chicken is an easy and flavorful dinner that’s ready in under 30 minutes. Tender parmesan crusted chicken breasts are pan fried and cooked in a creamy garlic lemon sauce. We love this chicken served over mashed potatoes, rice, or pasta, but it’s also delicious all on its own!
For more Easy Dinner Recipes, be sure to check out my Cattle Drive Casserole, Easy Italian Sliders, and Chicken Alfredo Lasagna Rolls.
I love a good one pot chicken dinner, and this Lemon Parmesan Chicken fits that bill perfectly!
You’ll start by coating thinly sliced chicken breasts in a lemon-zested parmesan crust before pan frying in olive oil. Then you’ll make the creamy lemon sauce, which is so good you’ll want to eat it with a spoon!
Finally, you’ll add some spinach and then nestle the chicken back into the sauce to cook for a few more minutes. Spread the chicken and a generous portion of the sauce over some mashed potatoes and you have one amazing, easy weeknight meal!
We love to eat this with some Garlic Parmesan Roasted Asparagus or Air Fryer Green Beans on the side, or with some fresh fruit and garlic bread!
Ingredients for Lemon Parmesan Chicken
- Cheese – you will need grated parmesan cheese for coating the chicken and making the creamy sauce.
- Flour – is used to coat the chicken before sautéing.
- Fresh lemon – you will need one whole lemon zested and juiced.
- Spices – salt and pepper are used for seasoning the chicken.
- Chicken breast – you will need two pounds of chicken breasts. You can either purchase regular sized breasts and slice them in half lengthwise or purchase thinly sliced cutlets. You could also use boneless chicken thighs instead.
- Butter and olive oil – are used for cooking the chicken and add a richness to the sauce.
- Garlic – you’ll want to use about 4 cloves of minced garlic for the sauce. Don’t leave it out!
- Heavy Cream – is the key to the lemon cream sauce. I do not recommend using half and half in its place. Stick with the full fat stuff for this!
- Chicken broth – I recommend using low sodium chicken broth to keep the salt level down.
- Spinach – I like to use fresh baby spinach. It adds some nice color and nutrients to the chicken.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Make Creamy Lemon Parmesan Chicken – Step by Step
In a shallow dish, combine ¼ cup grated Parmesan cheese, the flour, lemon zest, salt, and pepper.
Dip the chicken breasts into the parmesan mixture, covering both sides.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook until it reaches an internal temperature of 165°F, about 3 to 5 minutes per side. Transfer the chicken to a plate and set aside.
Gradually add the butter, 1 tablespoon at a time, to the same skillet. Whisk constantly until it melts completely and any bits on the bottom of the pan are loosened. Add the garlic and cook for one minute.
Stir in the heavy cream, chicken broth, spinach, remaining Parmesan cheese, and lemon juice, and cook until the spinach is wilted.
Return the chicken to the pan and cook for 2 to 3 minutes, until it is warmed through.
Tips and Notes
- Serving Suggestions – this creamy chicken recipe is great served with pasta like orzo, angel hair, or spaghetti. We also love it with mashed potatoes or white rice, too.
- The spinach is optional but adds some nice color and flavor. You could also replace it with another veggie like peas or chopped asparagus.
- Feel free to use chicken thighs instead of chicken breasts. Either one will work well and I tend to just use whichever I have on hand.
- Store any leftover Creamy Lemon Parmesan Chicken in an airtight container in the fridge for up to three days.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Lemon Parmesan Chicken
Ingredients
- 1 cup grated parmesan cheese, divided
- 1/3 cup all purpose flour
- 1 lemon, zested and juiced
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 pounds boneless skinless chicken breasts, thinly sliced
- 2 Tablespoons olive oil
- 1/4 cup unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup baby spinach
Instructions
- In a shallow dish, combine ¼ cup of the grated Parmesan cheese, the flour, lemon zest, salt, and pepper.
- Dip the chicken breasts into the parmesan mixture, covering both sides.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook until an internal temperature of 165°F has been reached, about 3 to 5 minutes per side. Transfer the chicken to a plate and set aside.
- Gradually add the butter, 1 tablespoon at a time, to the same skillet. Whisk constantly until it melts completely and any bits on the bottom of the pan are loosened. Add the garlic and cook for one minute.
- Stir in the heavy cream, chicken broth, spinach, remaining Parmesan cheese, and lemon juice, and cook until the spinach is wilted.
- Return the chicken to the pan and cook for 2 to 3 minutes, until it is warmed through.
Notes
- Serving Suggestions – this creamy chicken recipe is great served with pasta like orzo, angel hair, or spaghetti. We also love it with mashed potatoes or rice, too.
- The spinach is optional but adds some nice color and flavor. You could also replace it with another veggie like peas or chopped asparagus.
- Feel free to use chicken thighs instead of chicken breasts. Either one will work well and I tend to just use whichever I have on hand.
- Store any leftover Creamy Lemon Parmesan Chicken in an airtight container in the fridge for up to three days.
