Go Back

Creamy Lemon Garlic Parmesan Skillet Chicken Dinner

This quick and delicious 30-minute dish features tender chicken simmered in a creamy lemon garlic sauce with Parmesan, making it perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts, sliced into cutlets Choose high-quality chicken that feels firm and is free of blemishes.
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup chicken broth For gluten-free, use gluten-free chicken broth.
  • 1/2 cup heavy cream Can substitute with cashew cream or coconut cream for dairy-free.
  • 1/4 cup freshly grated Parmesan cheese Using freshly grated gives better flavor.
  • 2 tbsp fresh lemon juice
  • 1 tsp Italian seasoning Or a mix of dried oregano, basil, and thyme.
  • Fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Generously season the sliced chicken cutlets with salt and freshly ground black pepper on both sides.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
  3. Add the seasoned chicken to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through.
  4. Once cooked, remove the chicken from the skillet and set aside on a plate.
  5. Lower the heat slightly, then add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
  6. Pour in the chicken broth and scrape up any browned bits from the skillet's bottom, bringing the mixture to a simmer for 2-3 minutes.
  7. Stir in the heavy cream, Parmesan cheese, lemon juice, and Italian seasoning, whisking continuously until the sauce thickens slightly.
  8. Return the cooked chicken to the skillet, spoon the creamy sauce over it, and let it simmer for an additional 2-3 minutes.
  9. Garnish the dish with freshly chopped parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat on the stovetop over low heat, adding a splash of chicken broth or cream.