Easy Lemon Chicken Recipe with Creamy Garlic Parmesan Sauce

Name: Lemon Garlic Parmesan Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 large chicken breasts; 2 tablespoons flour; 1 tsp EACH salt, garlic powder, onion powder; 1/2 tsp EACH pepper, paprika; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1/4 cup minced shallots; 3-4 cloves garlic, (minced); Pinch red pepper flakes; 1 cup heavy cream (or evaporated milk + 1 tsp cornstarch); 1¼ cups low sodium chicken broth; 1 tablespoon cornstarch; 1/2 tsp EACH dried parsley, dried basil, dried thyme; 1/4 cup packed freshly grated Parmesan cheese; 2 tablespoons lemon juice, (more or less to taste); salt and pepper (to taste); Fresh parsley, (for garnish); Mashed potatoes, rice, or pasta (for serving)

This Creamy Lemon Chicken is juicy, golden, and smothered in the same velvety lemon garlic sauce that made my Mahi Mahi go viral—now in easy, everyday chicken form! A simple technique keeps every bite tender, while a silky Parmesan finish, a few flavor-boosting secrets, and my expert tips make this the dinner everyone begs you to make again.

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Top view of Lemon Chicken in a skillet with creamy lemon sauce

Why This Lemon Chicken Recipe Works

After making Lemon Chicken countless ways, I’ve dialed in the techniques that make this version exceptionally juicy, creamy, and bright.

• BUTTERFLYING AND POUNDING the breasts into thin cutlets means they cook evenly and fast, so the thin ends never dry out while the thick centers catch up.
• LAYERED SEASONING makes this chicken flavorful through and through, not just lemony—a spiced flour crust sears onto the chicken, then shallots and garlic sauté in the browned drippings and herbs simmer right into the sauce.
• CORNSTARCH-THICKENED BROTH makes the sauce rich and silky with just one cup of cream, and the starch keeps it smooth instead of greasy or broken.
• LEMON GOES IN LAST, after the Parmesan, so it tastes fresh and vibrant instead of cooked and dull, and it hits a stabilized sauce that won’t curdle.

lemon chicken recipe in a skillet garnished by parsley

Creamy Lemon Chicken Ingredients

Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Chicken breasts: Two large breasts (about 12 ounces each) give you four generous cutlets. If yours are smaller, buy three and adjust the cook time down.
Shallots: They’re sweeter and milder than onions and practically melt into the sauce, so you get flavor without chunks. You’ll need 1 to 2, depending on their size.
Heavy cream or evaporated milk: Cream is the richest option. Evaporated milk (plus 1 teaspoon cornstarch) gives you a lighter sauce that’s still remarkably creamy.
Parmesan cheese: Grate it from a block. Pre-shredded Parmesan is coated in anti-caking agents that keep it from melting smoothly, and that makes the sauce grainy.
Lemon juice: Fresh-squeezed gives the brightest flavor, but a good-quality bottled juice works in a pinch. Start with 2 tablespoons and add more to taste.

Lemon Parmesan Chicken Substitutions

Chicken thighs: Boneless, skinless thighs work beautifully and are even more forgiving. Pound them to an even thickness and cook them to 175°F. They’ll take a few minutes longer per side.
Half-and-half: It works, but it’s thinner and more prone to curdling. Add an extra ½ teaspoon of cornstarch to the broth and keep the heat on low once the dairy goes in.
Gluten-free: Swap the flour for an equal amount of cornstarch or a 1:1 gluten-free flour. The crust will be a little lighter and crisper.
Shallots: Finely minced yellow onion is the best stand-in. Use the same amount and sauté it 1 to 2 minutes longer, since onion is sharper and needs more time to soften and sweeten.
Fresh herbs: Use three times the amount and stir them in at the end with the lemon juice so they stay vibrant.

top view of lemon chicken ingredients: chicken breasts, fresh lemon juice, chicken broth, heavy cream, flour, cornstarch, shallots, garlic, spices

How to Make Lemon Chicken

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

PREP AND SEAR CHICKEN

Step 1: Make cutlets. Slice each breast in half horizontally, cover with plastic wrap, and pound to an even ½-inch thickness.
Step 2: Season. Whisk the flour and spices. Pat the chicken dry, drizzle it with oil, and coat both sides.
Step 3: Sear. Heat oil in a hot skillet over medium-high. Cook the chicken for 4 to 5 minutes per side, until golden and 160°F. Work in batches if needed, then transfer to a plate.

a collage showing how to make Lemon Chicken by slicing the chicken breast in half to create two fillets, pounding to tenderize, seasoning with spices, then cooking in a skillet

How to Make Lemon Sauce for Chicken

Step 4: Sauté. Melt the butter in the drippings. Cook the shallots for 3 minutes, scraping up the browned bits, until softened. Add the garlic and pepper flakes and cook for 30 seconds.
Step 5:Build the sauce. Reduce the heat to low. Stir in the cream, the broth whisked with the cornstarch, and the herbs.
Step 6: Simmer. Cook for 3 to 4 minutes, stirring often, until it lightly coats a spoon. It will thicken more later.
Step 7: Finish. Whisk in the Parmesan until melted, then the lemon juice. Season to taste.

a collage showing how to make lemon chicken by sautéing the shallots and garlic, adding the chicken broth, heavy cream and spices, stirring in the Parmesan and then the lemon juice

Step 8: Serve. Return the chicken and its juices to the pan, spoon the sauce over the top, and garnish with parsley.

showing how to make lemon chicken by spooning the sauce over the chicken in the skillet

Tips for the Best Creamy Lemon Chicken

• Don’t move the chicken: If it sticks, it’s not ready. Once the crust forms, the chicken releases on its own, and moving it too early tears off the coating.
• Watch the drippings: Browned bits are flavor, but blackened bits are bitter. If the pan is getting too dark between batches, lower the heat slightly before the next round.
• Use a meat thermometer: Thin fillets can go from juicy to dry in under a minute, so don’t rely on cook times alone. Check the thickest part and pull the chicken at 160°F. It will reach a safe 165°F while it rests.
• Season at the very end: Parmesan, reduced broth, and the chicken’s seasoning all add salt, so taste after everything is in.
• Fix the consistency: Too thick? Splash in broth a tablespoon at a time. Too thin? Simmer another minute or two before adding the chicken back.

Easy Lemon Chicken Variations

• Piccata-style: Deglaze with ¼ cup dry white wine before adding the cream, and stir in 2 tablespoons capers with the lemon juice for a briny, tangy twist.
• Lemon chicken pasta: Double the sauce and toss it with 8 ounces of linguine or angel hair, then top with sliced chicken. For a one-pot pasta version, try my Lemon Chicken Pasta.
• Extra-lemony: Stir in 1 teaspoon lemon zest with the juice for a bolder, more aromatic lemon flavor without adding more acidity.
• Additions: Stir sautéed mushrooms, quartered artichoke hearts, sun-dried tomatoes, or a few handfuls of baby spinach into the sauce before the chicken goes back in.

top view showing how to serve creamy lemon chicken with mashed potatoes and asparagus with the creamy sauce spooned over the top

How to Store Creamy Lemon Chicken

• Refrigerate: Store in an airtight container for up to 3 to 4 days.
• Reheat: Warm gently in a covered skillet over low heat with a splash of broth or milk to loosen the sauce. In the microwave, use 50% power and stir halfway so the sauce doesn’t separate.
• Freeze: Freeze for up to 2 months, then thaw overnight in the fridge. Cream sauces can turn slightly grainy after freezing, so whisk the sauce while reheating to bring it back together.
• Make ahead: Pound the cutlets and mix the seasoned flour up to 24 hours in advance, then refrigerate the cutlets covered. Dinner comes together in about 20 minutes.

What to Serve with Lemon Chicken

Something to soak up the sauce: Orzo Rice Pilaf, Crockpot Mashed Potatoes, Melting Butter Potatoes, or buttered angel hair pasta.
Green vegetables: Parmesan Roasted Asparagus, Green Beans Almondine, or roasted broccoli add color and crunch next to the creamy sauce.
Bread: Garlic Bread for mopping up every last drop.
A crisp salad: Arugula or mixed greens with a sharp vinaigrette cut through the richness like strawberry spinach salad or apple salad. Skip creamy dressings here.

Lemon Chicken FAQs

Why did my lemon cream sauce curdle?

Usually it’s too much heat or the acid going in too early. Keep the heat on low once the dairy is in, and add the lemon juice after the sauce has thickened and the Parmesan has melted. The cornstarch stabilizes the sauce, so it’s far more forgiving than a cream-only sauce.

Is lemon chicken the same as chicken piccata?

They’re close cousins. Classic chicken piccata uses a lighter butter, white wine, and lemon pan sauce with capers and no cream. This lemon chicken is richer and creamier, with Parmesan and herbs. Add capers and wine (see Variations) to land somewhere in between. See my chicken piccata recipe.

Can I bake lemon chicken instead?

Yes. Bake the seasoned cutlets on an oiled sheet pan at 425°F for 12 to 15 minutes, until they reach 160°F. Then make the sauce in a skillet with an extra tablespoon of butter. You’ll miss the browned bits from searing, so the sauce will be a little less savory.

Can I double this recipe?

Absolutely. Sear the chicken in batches, use your largest skillet or a Dutch oven for the sauce, and expect the sauce to need a few extra minutes to thicken.

up close of a bite of lemon chicken with sauce and creamy mashed potatoes, showing how juicy the chicken is

Want More Easy Chicken Breast Dinners?

Creamy Tuscan Garlic Chicken
Marry Me Chicken
Creamy Garlic Parmesan Chicken
Chicken Milanese
Chicken Florentine

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Servings: servings

Total Time: 30

Prep Time: 15

Cook Time: 15

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Ingredients

CHICKEN

2 large chicken breasts
2 tablespoons flour
1 tsp EACH salt, garlic powder, onion powder
1/2 tsp EACH pepper, paprika
2 tablespoons olive oil

LEMON GARLIC CREAM SAUCE

1 tablespoon unsalted butter
1/4 cup minced shallots
3-4 cloves garlic, minced
Pinch red pepper flakes
1 cup heavy cream (or evaporated milk + 1 tsp cornstarch)
1¼ cups low sodium chicken broth
1 tablespoon cornstarch
1/2 tsp EACH dried parsley, dried basil, dried thyme
1/4 cup packed freshly grated Parmesan cheese
2 tablespoons lemon juice, more or less to taste
salt and pepper to taste

For serving (OPTIONAL)

Fresh parsley, for garnish
Mashed potatoes, rice, or pasta for serving

Instructions

CHICKEN

Make Fillets: Slice the chicken through the equator to create four fillets. Cover the fillets with plastic wrap and gently pound to tenderize using a meat mallet or the side of a can.
Season Chicken: Whisk the flour and chicken spices in a medium bowl. Pat the chicken dry, coat lightly with a drizzle of olive oil, then season both sides.
Cook Chicken: Heat a large skillet over medium-high heat. Once very hot, swirl in the 2 tablespoons of olive oil and cook the chicken for 4-5 minutes per side, until golden and cooked to 160°F. Transfer to a plate.

LEMON GARLIC CREAM SAUCE

Sauté aromatics: Melt 1 tablespoon of butter in the drippings. Add the shallots and sauté, scraping up the drippings, for 3 minutes, or until softened. Add the garlic and red pepper flakes and sauté for 30 seconds.
Build sauce: Reduce the heat to low and stir in heavy cream; mix the chicken broth with cornstarch and add to the skillet. Stir in the parsley, basil, and thyme.
Thicken: Simmer until the sauce thickens to the desired consistency, about 3-4 minutes, scraping up any brown bits on the bottom of the pan (it will continue to thicken once you add the Parmesan and chicken), stirring often.
Finish: Whisk in the Parmesan until melted, then add the lemon juice. Season with salt and pepper to taste (I use about ⅛ teaspoon each) and add additional lemon juice if desired.
Combine: Add chicken back to the pan and spoon some sauce over the top. Garnish with fresh parsley if desired. Serve immediately with rice, mashed potatoes, or pasta.