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Creamy Lemon Parmesan Chicken combines tender pan-seared chicken breasts with a rich, tangy lemon and parmesan cream sauce. Ready in under 30 minutes, it’s perfect for both weeknight dinners and special occasions, offering restaurant-quality flavors with minimal effort.
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
¾ cup freshly grated parmesan cheese
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon dried basil (optional)
1 teaspoon dried thyme (optional)
Fresh parsley, chopped (for garnish)
Prepare Chicken: Season both sides of the chicken breasts with salt and pepper.
Sear Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook for 4–5 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside.
Make Sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add chicken broth, heavy cream, parmesan cheese, lemon juice, lemon zest, basil, and thyme. Stir to combine and bring to a simmer. Let the sauce simmer for 3–5 minutes, or until it thickens slightly.
Combine Chicken and Sauce: Return the chicken breasts to the skillet, spooning some sauce over the top. Simmer for an additional 2–3 minutes to heat the chicken through.
Serve: Garnish with chopped parsley and lemon slices. Serve over pasta, rice, or steamed vegetables.
Add sautéed mushrooms, spinach, or sun-dried tomatoes to the sauce for extra flavor.Use boneless, skinless thighs for a juicier option.For a spicy kick, add a pinch of red pepper flakes to the sauce.For a low-carb option, serve over zucchini noodles or cauliflower rice.
Find it online: https://cookibly.com/creamy-lemon-parmesan-chicken/