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–+ servings
A skillet full of chicken in a lemon sauce with sliced lemons.

Lemon Parmesan Chicken

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This Lemon Parmesan Chicken is an easy and flavorful dinner for any night of the week. Tender parmesan crusted chicken breasts are pan fried and cooked in a creamy garlic lemon sauce. We love it served over mashed potatoes, rice, or pasta, but it's also amazing all on its own!
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 524
Author Ashlyn Edwards | Belle of the Kitchen

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.

Nutrition

Calories: 524kcal | Carbohydrates: 11g | Protein: 40g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 177mg | Sodium: 823mg | Potassium: 710mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1485IU | Vitamin C: 14mg | Calcium: 201mg | Iron: 1mg