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.
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.