Lemon Garlic Parmesan Chicken
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.
Servings 4 servings
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 1/8 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.