If you are searching for a dish that brightens up your dinner table with vibrant flavors and a comforting, creamy texture, this Lemon Garlic Chicken with Parmesan Cream Sauce Recipe is an absolute winner. It combines tender, perfectly seasoned chicken breasts with a luscious, garlicky sauce that’s tangy from fresh lemon juice and irresistibly cheesy thanks to freshly grated Parmesan. Each bite delivers a harmonious balance of zesty, savory, and creamy elements that will quickly make this dish a beloved favorite in your cooking repertoire. Trust me, once you try this Lemon Garlic Chicken with Parmesan Cream Sauce Recipe, you’ll want to make it again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this delightful dish, and you’ll be pleased to know it’s made with pantry staples and fresh components that work together beautifully. Each ingredient plays a key role, from seasoning the chicken perfectly to building the rich, velvety sauce that clings lovingly to every morsel.
- Chicken breasts: Use boneless, skinless for easy slicing and quick cooking.
- Lemon pepper seasoning: Adds a zesty, peppery kick that highlights the lemon flavor.
- Flour: Helps create a light coating on the chicken and thickens the sauce perfectly.
- Olive oil: For searing the chicken to a golden crust without overpowering the flavors.
- Dry white wine: Brings acidity and depth to the sauce; if you prefer, chicken broth can be used instead.
- Garlic cloves: Smashing them releases intense aroma and flavor into the sauce.
- Butter: Adds a silky richness to the creamy Parmesan sauce.
- Chicken broth and bouillon cube: Combined to provide a savory, robust base for the sauce.
- Heavy cream: Creates the luscious, creamy texture essential for this sauce.
- Parmesan cheese: Freshly grated for sharp, nutty flavor that melts into the sauce.
- Lemon juice: Brings brightness and balances the creaminess beautifully.
- Seasonings (parsley, oregano, basil, mustard powder, onion powder): Enhance the complexity and freshness of the sauce.
- Lemon wedges and parsley: For garnish, adding a fresh pop of color and zing.
How to Make Lemon Garlic Chicken with Parmesan Cream Sauce Recipe
Step 1: Prepare the Chicken
Start by slicing each large chicken breast horizontally to create thinner cutlets that cook evenly and quickly. Cover them with plastic wrap and gently pound with the textured side of a meat mallet until they reach about half an inch thickness. This not only tenderizes the chicken but also gives you that perfect base for a quick sear.
Step 2: Season and Flour the Chicken
Generously season both sides with lemon pepper seasoning, then lightly dust each side with flour. Rubbing the flour into the chicken surface adds just the right amount of texture and helps prevent sticking while cooking. Plus, it subtly thickens the sauce later on—such a clever trick!
Step 3: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat, then sear the chicken in batches. Cook each piece for 4 to 5 minutes per side until they turn a beautiful golden brown and develop a slight crust. Once cooked, transfer the chicken to a plate and set aside to keep warm while you create that irresistible sauce.
Step 4: Build the Garlic and Wine Base
Turn the heat off and deglaze the pan with dry white wine. As the wine bubbles gently, toss in the smashed garlic cloves. Use a spatula to scrape up all the browned bits from the skillet’s bottom—this “fond” is flavor gold. Allow the wine to reduce by half over about 3 minutes to concentrate the depth and sweetness from the garlic and wine.
Step 5: Create the Roux
Add butter and flour to the pan and stir constantly, cooking it for a few minutes to eliminate any raw flour taste. This roux will give your sauce its perfect body and a luxurious mouthfeel.
Step 6: Slowly Add Broth Mixture
Gradually pour in the prepared chicken broth mixture a little at a time, stirring continuously. This slow addition keeps the sauce smooth and prevents it from breaking. Once fully incorporated, bring the sauce to a boil, then lower the heat and let it simmer for about five minutes to thicken and develop flavor.
Step 7: Finish the Sauce
Turn the heat to low, then gently stir in the grated Parmesan cheese until the sauce is silky and smooth. Finally, add fresh lemon juice. The key is to add lemon at low or no heat to avoid curdling from the acidity—trust me, this little step makes all the difference!
Step 8: Combine Chicken and Sauce
Return the chicken to the skillet, nesting each piece in the creamy sauce. Spoon the luscious sauce over the chicken and heat everything together on low for about five minutes until warmed through and the sauce has thickened to your liking. Ready to serve!
How to Serve Lemon Garlic Chicken with Parmesan Cream Sauce Recipe
Garnishes
A simple sprinkle of freshly chopped parsley and a few lemon wedges add a burst of color and fresh citrus aroma that complements the creamy sauce perfectly. If you like a bit of crunch, consider tossing on a crunchy panko topping before serving for an added texture contrast.
Side Dishes
This dish pairs beautifully with a light side like garlic mashed potatoes, buttered pasta, or steamed vegetables. Each side soaks up the heavenly sauce, making every bite a delightful experience. For a lighter touch, a crisp green salad with a lemon vinaigrette works well too.
Creative Ways to Present
For a special occasion, try plating the chicken sliced against the grain and drizzling the Parmesan cream sauce artistically around the plate. Garnish with microgreens or edible flowers to impress your guests visually as well as with flavor. Serve with crusty bread to scoop up every last bit of sauce.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator for up to three days. The sauce tends to thicken as it chills, so add a splash of broth or cream when reheating to loosen it back up and keep it silky.
Freezing
Lemon Garlic Chicken with Parmesan Cream Sauce Recipe freezes well, making it a great make-ahead meal. Freeze in a freezer-safe container for up to two months. To avoid separation, it’s best to freeze the chicken and sauce together but add a little fresh lemon juice and Parmesan after reheating to refresh flavors.
Reheating
Reheat gently on the stovetop over low heat or in the microwave using short bursts, stirring occasionally. Add a bit of chicken broth, cream, or even a splash of milk to restore the sauce’s creamy consistency and prevent it from drying out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs work well and add more richness, but they might require a slightly longer cooking time due to a bit more thickness and fat content.
Is it necessary to use white wine in the sauce?
While white wine adds depth and acidity, you can substitute with additional chicken broth or a splash of white grape juice for a non-alcoholic version. The sauce will still be delicious and flavorful.
How can I make this recipe dairy-free?
For a dairy-free version, substitute butter with olive oil, use coconut cream or a creamy plant milk instead of heavy cream, and nutritional yeast instead of Parmesan. The flavors will shift slightly but still be wonderful.
What is the best way to pound chicken evenly?
Place chicken between two sheets of plastic wrap or inside a resealable bag. Use the textured side of a meat mallet to gently pound from the center outward. This helps create even thickness and prevents tearing.
Can I prepare the sauce ahead of time?
You can make the sauce up to a day in advance and refrigerate it. Reheat slowly on low heat, stirring often, and add a little extra broth or cream if the sauce has thickened too much. Add fresh lemon juice at the end for best taste.
Final Thoughts
This Lemon Garlic Chicken with Parmesan Cream Sauce Recipe is one of those magical meals that feel indulgent yet come together with surprisingly simple ingredients and steps. I promise it will fill your kitchen with tantalizing aromas and your plate with irresistible flavor that everyone will rave about. So go ahead, dive into making this at home—you’re just one delicious dinner away from a new family favorite.
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This Lemon Garlic Chicken recipe features tender, pan-seared chicken breasts smothered in a creamy, tangy lemon garlic sauce enriched with Parmesan cheese and fresh herbs. The sauce is made with a white wine reduction, garlic, and a creamy roux-based broth, delivering a rich yet bright flavor perfect for an elegant weeknight dinner or special occasion.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- 1 ½ teaspoons lemon pepper seasoning
- 3 tablespoons flour
- 1–2 tablespoons olive oil
Sauce
- ½ cup dry white wine
- 6–8 garlic cloves, peeled and smashed
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 chicken bouillon cube
- ¼ cup heavy cream (can substitute half and half)
- 1/3 cup Parmesan cheese, grated
- 3–4 tablespoons lemon juice (4 tablespoons recommended)
- ¾ teaspoon each: parsley, oregano, basil, mustard powder
- ½ teaspoon onion powder
Garnish
- Lemon wedges
- Fresh parsley
- Optional: crunchy panko topping (see notes)
Instructions
- Prep Work: Slice each chicken breast in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and gently pound with a meat mallet to about ½ inch thickness for even cooking.
- Season Chicken: Season both sides of each chicken slice with lemon pepper seasoning. Then sprinkle flour over the chicken and rub it evenly onto both sides; this adds texture and helps thicken the sauce later.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken slices in batches for 4-5 minutes on each side until golden brown crust forms. Remove and set aside.
- Prepare Sauce Base: In a large measuring cup or bowl, combine chicken broth, crumbled bouillon cube, heavy cream, and the dried herbs and spices (parsley, oregano, basil, mustard powder, onion powder). Stir well and set aside.
- Deglaze with Wine and Garlic: Turn off heat under the skillet temporarily, then pour in the white wine. Return heat to medium and add smashed garlic cloves. Use a silicone spatula to scrape up browned bits (fond) from the bottom of the pan. Allow the wine to reduce by half, about 3 minutes, to concentrate flavor.
- Create Roux: Add butter and flour to the skillet, stirring constantly. Cook this mixture for 1-2 minutes to remove the raw flour taste and develop a light roux that will thicken the sauce.
- Add Broth Mixture Slowly: Gradually pour in the chicken broth mixture in small splashes, stirring continuously. This slow incorporation prevents lumps and keeps the sauce smooth and thick.
- Simmer Sauce: Bring the sauce to a boil, then reduce heat to a gentle simmer. Let it simmer for about 5 minutes to blend flavors and thicken slightly.
- Add Cheese and Lemon: Lower heat to the lowest setting, then gradually stir in grated Parmesan cheese until fully incorporated. Add lemon juice last, stirring gently to avoid curdling the cream due to acidity.
- Combine Chicken and Sauce: Return the seared chicken slices to the skillet and spoon sauce over them. Heat through gently for about 5 minutes until the chicken is warmed and the sauce reaches desired consistency.
- Garnish and Serve: If desired, sprinkle crunchy panko topping on the chicken for texture. Garnish with fresh lemon wedges and chopped parsley. Serve immediately while hot.
Notes
- The dry white wine adds depth and acidity; if unavailable, use additional chicken broth with a splash of white wine vinegar as a substitute.
- For an optional crunchy panko topping, toast panko breadcrumbs with a bit of butter and sprinkle on top before serving.
- The flour coating on chicken helps prevent sticking and also contributes to thickening the sauce.
- Use fresh lemon juice for best flavor; bottled lemon juice may affect the brightness of the dish.
- This dish pairs well with steamed vegetables, mashed potatoes, or rice to soak up the creamy sauce.
