Creamy Lemon Parmesan Chicken
This Pan-Seared Chicken with Lemon Cream Sauce is a restaurant-worthy dinner you can make in just 30 minutes! Juicy chicken breasts are seared golden, then smothered in a creamy lemon garlic sauce with Parmesan. Serve it with mashed potatoes and asparagus for a high-protein, family-friendly meal that’s perfect for busy weeknights.
Creator: Leslie Stokes
If there’s one thing I’ve learned as a busy mom, it’s that you can never go wrong with a skillet chicken recipe. This Pan-Seared Chicken with Lemon Cream Sauce has quickly become a favorite in our house because it checks all the boxes: quick, flavorful, high in protein, and easy to serve with sides that please the whole family.
What I love most about this dish is how restaurant-quality it feels, without the fuss. The chicken gets a beautiful golden crust from searing in olive oil and butter—simple, but so effective for locking in flavor. Then, in the same skillet, I build a lemon cream sauce that’s light yet indulgent. Garlic, broth, cream, lemon juice and zest, and Parmesan all come together to create something velvety and fresh at the same time. The Dijon mustard is optional, but I highly recommend it because it adds a little tang and depth that takes the sauce to the next level.
I served ours with creamy mashed potatoes and bright green asparagus, and it was the perfect pairing. The mashed potatoes soak up that lemon cream sauce beautifully, and the asparagus balances out the richness with a crisp, fresh bite. My kids loved it too—which is always the true test in our kitchen!
One of the best parts about this recipe is how customizable it is. If you want a lighter option, swap the heavy cream for half-and-half or even evaporated milk. If you love extra richness, double up on the Parmesan. Prefer thighs over breasts? Go for it! This dish adapts easily to your preferences and whatever you have on hand.
For me, it’s all about balance. I’m always looking for ways to get enough protein into my meals without feeling like I’m eating “diet food.” This recipe delivers exactly that. Between the chicken and the Parmesan, each serving packs over 40 grams of protein, which makes me feel energized and satisfied. Adding asparagus gives a dose of fiber and nutrients, and mashed potatoes keep it cozy and comforting.
As part of my What We Had for Dinner series, this meal represents exactly the kind of food we eat as a family: hearty, simple, nourishing, and delicious. It’s not in my cookbook, but it’s a perfect example of the way I like to cook—approachable recipes that bring everyone to the table.
What we had for Dinner
Creamy Lemon Parmesan Chicken
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic minced
- ½ cup chicken broth
- ½ cup heavy cream or half-and-half for lighter option
- Juice + zest of 1 lemon
- ¼ cup grated Parmesan cheese optional, adds richness
- 1 tsp Dijon mustard optional, adds depth
- 1 tbsp fresh parsley chopped
- Salt + black pepper to taste
Let's Make It
- Season & Sear the Chicken: Pat chicken dry and season generously with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden and cooked through (165°F internal). Remove and set aside.
- Make the Lemon Cream Sauce: In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Deglaze with chicken broth, scraping up browned bits.
- Stir in cream, lemon juice, zest, Dijon, and Parmesan. Simmer 3–4 minutes until slightly thickened.
- Combine: Return chicken to skillet, spoon sauce over the top, and simmer for 2 more minutes to meld flavors.
- Finish & Serve: Garnish with fresh parsley and extra lemon zest.
- Serve with mashed potatoes and roasted or steamed asparagus for a complete meal.
Nutrition Facts
Nutrition (per serving, with mashed potatoes + asparagus)
Calories: ~510
Protein: 42 g
Carbs: 30 g
Fat: 25 g
Fiber: 5 g
(nutrition will vary depending on portion sizes and potato prep)
