I made this simple yet fancy creamy lemon Parmesan chicken in half an hour with just 9 ingredients– talk about easy! Everything happens in one pan (less dishes for me!), and everyone leaves the table with a full belly!
How to Store and Reheat
Store leftover lemon Parmesan chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat, stirring frequently, until warmed through.
How to Make Lemon Parmesan Chicken Step by Step
Season the Chicken: Season both sides of 2 halved boneless, skinless chicken breasts with salt and pepper to taste. Sear the Chicken: Place ¼ cup of all-purpose flour in a shallow bowl and coat both sides of each piece of chicken. Melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a skillet set over medium-high heat. Add the chicken and cook until both sides are golden brown, about 3-5 minutes per side. Remove the chicken from the pan and set aside. Make the Sauce: Add ½ of a diced yellow onion and cook until translucent, about 5 minutes. Add 2 minced cloves of garlic and cook until fragrant. Pour in ½ cup of white wine to deglaze the pan, scraping up any brown bits from the bottom of the pan. Simmer to reduce for 1-2 minutes. Stir in ½ cup of chicken broth, ½ cup of heavy cream, ½ cup of grated Parmesan, 2 tablespoons of lemon juice, ½ teaspoon of salt, and ½ teaspoon of pepper. Return the chicken to the pan and simmer in the sauce until cooked through, about 5 minutes. Serve with lemon wedges and parsley.
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