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Creamy Lemon Parmesan Chicken Breasts Easy

A simple one-pan chicken breasts recipe cooked in a creamy lemon garlic sauce. This Creamy Lemon Parmesan chicken is an organization worthy dinner that you may have any day of the week.

Creamy Lemon Parmesan Chicken in a skillet


Indulgent Lemon Parmesan Hen is simply pan seared, parmesan-crusted chicken breasts ready in a creamy sauce with garlic, lemon juice, cheese, and cream. And, you guessed it; it’s LOW in carbs and Keto-friendly!

Skillet chicken breasts with lemon sauce


Pan seared chicken breasts with lemon cream sauce


  • 4(about 1 pound, whole) boneless skinless chicken breasts, pounded right down to 1/2-inch thickness
  • 3/4cup grated parmesan cheese, divided
  • 1teaspoon garlic powder
  • 1teaspoon dried basil
  • 1teaspoon dried thyme
  • zest of half of lemon
  • salt and fresh floor pepper,to style
  • 1tablespoon extra virgin olive oil
  • 2tablespoons butter, divided
  • 3cloves garlic, minced
  • 2/3cup low sodium hen broth
  • 1cup heavy cream
  • 2tablespoons lemon juice, (modify to style – you might have considered trying much less or extra)
  • chopped contemporary parsley,for garnish
  • lemon slices,for garnish (elective)


  1. In a mixing bowl mix 1/3-cup parmesan cheese, garlic powder, basil, thyme, lemon zest, salt, and pepper.
  2. Drizzle a little bit of olive oil over every chicken breast and rub the ready seasoning throughout the hen. You too can put the seasoning in a shallow dish and dredge the chicken breasts in it.
  3. Warmth a big skillet over medium excessive warmth; add oil and soften 1 tablespoon butter.
  4. As soon as heated, add hen and sear till golden, about 5 minutes. Flip and proceed to cook dinner for five extra minutes, or till golden. Cooking time will depend upon the thickness of the hen breasts.
  5. Take away hen from skillet; put aside and hold coated.
  6. Soften remaining butter within the skillet.
  7. Add garlic; decrease warmth to medium and cook dinner for 20 seconds.
  8. Whisk in hen broth; whisk in cream and remaining Parmesan cheese; season with extra salt and pepper, if desired, and stir till mixed.
  9. Proceed to cook dinner for about 2 minutes, or till thicker.
  10. Whisk within the lemon juice and cook dinner for 1 extra minute.
  11. Return chicken again into the pan; let simmer within the sauce for about 2 to three minutes, or till heated by way of.
  12. Take away from warmth; garnish with lemon slices and parsley.

Recipe Notes


  • To decrease your POINTS right down to 10, use Half & Half instead of Heavy Cream, and use Three tablespoons Additional Virgin Olive Oil; omit the butter.

1 Comment

  1. 5 stars
    In a large plate, combine flour with 1/4 cup of Parmesan, garlic powder and lemon zest. Sprinkle with salt and pepper and mix well with a fork. Combine each chicken breast with a mixture of flour all over. Set aside.
    In a large pan at medium-high heat, heat the oil until it shines but not smoking. Add chicken and wrap for six minutes. Rotate and cook for about 6 more minutes until the opposite side turns golden. Remove it from the pan and set it aside.
    Bring the heat to medium level and add butter to the pan. When the butter melts, add garlic and cook for about 1 minute until fragrant. Add spinach and cook for 1 to 2 minutes until melted. Add chicken broth, cream and the remaining 1/2 cup of Parmesan and add more salt and pepper. Mix to combine. Add lemon slices and bring to a boil and cook for 3 to 4 minutes until it thickens slightly. Put the chicken back in the pan and cook for another 5 to 6 minutes until the chicken is cooked.
    When the chicken is cooked, remove the pan from the heat and garnish with basil before serving.

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