If you’re craving a dish that feels like a warm hug with a bright, zesty twist, you’re going to adore this Lemon Garlic Chicken with Parmesan Cream Sauce Recipe. It’s a heavenly combination of tender chicken breasts kissed with a flavorful lemon pepper seasoning, all swimming in a velvety parmesan cream sauce rich with garlic and citrus. This recipe turns humble ingredients into a show-stopping meal that’s perfect for everyday dinners or special occasions, delivering comfort and elegance in every bite.
Ingredients You’ll Need
Don’t let the list intimidate you; these ingredients are simple and classic, each playing its part in building layers of flavor and texture. From the tang of lemon juice to the creamy richness of Parmesan, every item here is essential to making this dish truly unforgettable.
- 2 large boneless skinless chicken breasts: The star protein that will soak up all the luscious flavors.
- 1 ½ teaspoons Lemon pepper seasoning: Adds a zesty spice punch that complements the garlic beautifully.
- 3 tablespoons flour: Helps create a nice crust on the chicken and thickens the sauce.
- 1-2 tablespoons olive oil: For searing the chicken to golden perfection.
- ½ cup dry white wine: Brings acidity and depth to the sauce; feel free to choose your favorite.
- 6-8 garlic cloves (peeled and smashed): Infuses the sauce with that irresistible savory aroma.
- 3 tablespoons butter: Adds richness and helps build the roux for the sauce.
- 3 tablespoons flour: Additional flour to thicken the sauce after the wine reduction.
- 2 cups chicken broth: The flavorful base of the cream sauce.
- 1 chicken bouillon cube: Boosts the savory flavor in the sauce without overpowering.
- ¼ cup heavy cream: Or half and half for a lighter touch, providing a creamy finish.
- 1/3 cup Parmesan cheese (grated): Melts into the sauce, giving it a cheesy, nutty punch.
- 3-4 tablespoons Lemon Juice: Brightens the sauce and balances out the richness perfectly.
- ¾ teaspoon EACH: parsley, oregano, basil, mustard powder: A flavorful herb blend that adds freshness and warmth.
- ½ teaspoon onion powder: Enhances the savory profile without adding bits of onion.
- Lemon Wedges: For a fresh, zesty garnish that guests can squeeze on.
- Parsley: Adds a burst of color and fresh herbaceous notes.
How to Make Lemon Garlic Chicken with Parmesan Cream Sauce Recipe
Step 1: Prep the Chicken
Start by slicing each chicken breast lengthwise to create thinner cutlets. Cover them with plastic wrap and gently pound using the textured side of a meat mallet until about half an inch thick; this ensures even cooking and tenderness. Season each side generously with lemon pepper seasoning, then sprinkle the flour on top and rub it in. This little step helps create a delightful crust and thickens your sauce later.
Step 2: Sear the Chicken
Heat your olive oil over medium-high heat in a large skillet. Sear the chicken breasts for about 4 to 5 minutes on each side until they get a golden brown crust that locks in juices and flavor. You may need to do this in batches so you don’t overcrowd the pan. Once done, set the chicken aside but keep the skillet handy because the magic of the sauce is about to happen right there.
Step 3: Create the Wine and Garlic Base
With the heat off, pour the white wine into the skillet, then set the heat to medium. Add in the smashed garlic cloves and gently scrape the bottom and sides of the pan with a silicone spatula to lift all those browned bits known as fond—these bits are flavor gold. Let the wine reduce by half, about three minutes, allowing all those intense flavors to concentrate beautifully.
Step 4: Build the Sauce Roux
Now add the butter and flour to the skillet, stirring constantly to form a smooth roux. Cook this mixture for 1 to 2 minutes to eliminate that raw flour taste while developing a nutty, rich foundation for your sauce. This step is essential for that perfectly velvety texture we’re chasing.
Step 5: Add Broth and Seasonings
In a large measuring cup, combine the chicken broth, bouillon cube, heavy cream, and all your dried herbs and spices. Add this mixture slowly to the skillet in small splashes, stirring continuously. This slow incorporation prevents lumps and ensures your sauce stays smooth and thickens just right. Bring the sauce to a boil, then reduce to a simmer for around five minutes to let it develop flavor and body.
Step 6: Finish with Cheese and Lemon
Turn the heat down to low and gradually stir in the grated Parmesan cheese until it melts and melds into the sauce. Then, add your fresh lemon juice off the heat to avoid curdling. This bright splash of lemon is the final touch that brings harmony to the creamy, garlicky sauce.
Step 7: Bring It All Together
Return the chicken to the pan, spoon plenty of that luscious sauce over each piece, and let everything heat through for about five more minutes. This allows the chicken to soak up those incredible flavors before serving. Optional: sprinkle a crunchy panko topping on for an irresistible textural contrast.
How to Serve Lemon Garlic Chicken with Parmesan Cream Sauce Recipe
Garnishes
Brighten up the dish with fresh lemon wedges and a sprinkle of chopped parsley. Not only do these garnishes add a pop of color, but they also enhance the fresh, zesty notes that balance the richness of the sauce. The lemon wedges invite guests to add an extra citrusy kick if they wish.
Side Dishes
This dish pairs beautifully with simple sides like garlic mashed potatoes or creamy risotto that can soak up the sauce. Steamed green beans or a crisp mixed salad also work wonders to add freshness and crunch, rounding out the meal effortlessly.
Creative Ways to Present
For a dinner party, consider plating the chicken over a bed of buttered pasta or creamy polenta to create a restaurant-worthy look. Drizzle extra sauce artfully around the plate and garnish with microgreens or edible flowers to impress your guests with style and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Garlic Chicken with Parmesan Cream Sauce Recipe can be stored in an airtight container in the fridge for up to three days. Make sure the sauce and chicken are well covered to keep the flavors intact.
Freezing
This dish freezes well. Place cooled chicken and sauce in a freezer-safe container and freeze for up to two months. Thaw overnight in the fridge before reheating for best texture and taste.
Reheating
Reheat gently on the stovetop over low heat or in the microwave on medium power, stirring occasionally to prevent the sauce from separating. Adding a splash of chicken broth or cream can help refresh the sauce’s creaminess.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and will work nicely with the lemon garlic and Parmesan sauce. Just adjust cooking time as thighs may require a bit longer.
What if I don’t have white wine?
If you don’t have white wine on hand, you can substitute with extra chicken broth and a splash of white wine vinegar or lemon juice for acidity. This keeps the sauce balanced and flavorful.
Is it okay to use half and half instead of heavy cream?
Yes, using half and half will make the sauce a little lighter but still creamy and delicious. Just be sure to stir the sauce gently and avoid boiling after adding to prevent curdling.
Can I make this recipe dairy-free?
To make it dairy-free, substitute butter with olive oil or a dairy-free margarine, and use a dairy-free cream alternative and nutritional yeast instead of Parmesan. The flavors will still be wonderful.
How can I add a crunchy topping?
For a crunch, sprinkle toasted panko breadcrumbs mixed with a little melted butter over the chicken in the final minutes of baking or broiling. It adds a fantastic texture contrast that’s hard to resist.
Final Thoughts
You really can’t go wrong with the Lemon Garlic Chicken with Parmesan Cream Sauce Recipe. It’s one of those dishes that feels fancy but comes together without fuss, making it perfect for weekday dinners or impressing guests. The balance of tangy lemon, savory garlic, and creamy Parmesan sauce creates a dish that’s comforting, bright, and utterly delicious. I hope you enjoy making and sharing it as much as I do!
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Lemon Garlic Chicken with Parmesan Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Lemon Garlic Chicken recipe features tender, thinly pounded chicken breasts seared to a golden crust, then smothered in a creamy, tangy sauce made with garlic, white wine, Parmesan cheese, and fresh lemon juice. The sauce is enriched with butter and heavy cream, flavored with herbs and spices, creating a delightful balance of savory and citrusy notes. Perfect for a comforting dinner served with a sprinkle of fresh parsley and optional crunchy panko topping.
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)
- â…“ cup Parmesan cheese, grated
- 3–4 tablespoons lemon juice (4 tablespoons recommended)
- ¾ teaspoon parsley
- ¾ teaspoon oregano
- ¾ teaspoon basil
- ¾ teaspoon mustard powder
- ½ teaspoon onion powder
Garnish
- Lemon wedges
- Fresh parsley
- Optional crunchy panko topping (see notes)
Instructions
- Prep Work: Slice the chicken breasts in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and pound with a meat mallet to about ½ inch thickness.
- Season the Chicken: Season both sides of the chicken slices with lemon pepper seasoning. Sprinkle flour over each side and rub it gently into the meat, which helps with texture and prevents sticking.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in batches and sear for 4-5 minutes per side until each piece develops a golden crust. Remove chicken from skillet and set aside.
- Prepare Sauce Base: In a large measuring cup, combine chicken broth, bouillon cube, heavy cream, and the dried herbs and spices (parsley, oregano, basil, mustard powder, onion powder). Set aside.
- Deglaze the Pan: Turn heat off briefly, then pour the white wine into the skillet. Set heat back to medium and add smashed garlic cloves. Scrape the bottom and sides of the skillet with a silicone spatula to lift the flavorful browned bits (fond). Let the wine reduce by half over about 3 minutes.
- Create Roux: Add butter and flour to the skillet and stir continuously. Cook for 1-2 minutes to eliminate raw flour taste and develop flavor.
- Add Broth Mixture: Gradually add the prepared chicken broth mixture in small splashes, stirring constantly to maintain a smooth, thickened sauce and prevent the roux from breaking.
- Simmer Sauce: Bring the sauce to a boil, then reduce heat to a gentle simmer. Allow it to simmer and reduce for 5 minutes.
- Finish Sauce: Reduce heat to low and slowly stir in the grated Parmesan cheese until fully combined. Then add lemon juice while the sauce is off the heat to prevent curdling.
- Reheat Chicken in Sauce: Return the seared chicken to the skillet, spoon sauce over the top, and heat through for about 5 minutes until the sauce thickens to your liking.
- Serve: Optionally top with crunchy panko (see notes), then garnish with lemon wedges and fresh parsley. Serve immediately.
Notes
- Dry white wine is recommended for deglazing; replace with chicken broth if desired but flavor will be less bright.
- Optional crunchy panko topping can be made by toasting panko breadcrumbs in butter until golden and sprinkling over the finished dish for texture contrast.
- To ensure even cooking, pound chicken to uniform thickness before seasoning and searing.
- Lemon juice is best added off heat to prevent the cream from curdling due to acidity.
