Creamy Parmesan Lemon Chicken Skillet

Name: Creamy Parmesan Lemon Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Yield: 4 serving
Ingredients: 4 boneless skinless chicken breasts; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 3 tablespoon all-purpose flour; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 medium yellow or sweet Vidalia onion; 1 medium red bell pepper; 3 to 4 garlic cloves; ½ cup low sodium chicken broth; 3 to 4 tablespoons lemon juice; ¾ cup heavy cream; ½ cup shredded Parmesan cheese; 12 ounces artichoke hearts; fresh parsley

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
516 kcal
Course
Main Course, Others
Cuisine
American

Creamy Parmesan Lemon Chicken Skillet

Iris Warren

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🧀🍋🙌🏻 A decadent tasting yet FAST and EASY chicken skillet recipe that's sure to impress your family and friends! Tender lemony chicken, onions, red bell peppers, artichoke hearts, and melted Parmesan cheese with a rich cream sauce for a winner of a chicken dinner! Made in ONE skillet, ready in 30 minutes, and the perfect recipe to jazz up chicken breasts on busy weeknights!

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Ingredients

Servings

4 boneless skinless chicken breasts pounded gently to an even thickness
1 teaspoon kosher salt plus more to taste if desired
½ teaspoon freshly ground black pepper plus more to taste if desired
3 tablespoon all-purpose flour
2 tablespoons olive oil divided
2 tablespoons unsalted butter divided
1 medium yellow or sweet Vidalia onion diced small (white onion may be substituted)
1 medium red bell pepper seeded and diced very small (or your favorite color)
3 to 4 garlic cloves finely minced
½ cup low sodium chicken broth dry white wine such as sauvignon blanc, pinot grigio, or chardonnay may be substituted
3 to 4 tablespoons lemon juice (the juice from half of a small/medium lemon)
¾ cup heavy cream
½ cup shredded Parmesan cheese or a bit more, if desired to taste
12 ounces artichoke hearts frozen, thawed, and roughly chopped OR water packed, drained, and roughly chopped; read the FAQs for more info
fresh parsley finely diced; optional but recommended for garnishing

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Instructions

Pound the chicken to an even thickness so it cooks evenly before evenly seasoning it with salt and pepper on both sides.
Add the flour to a bowl, and lightly dredge the chicken with the flour; shake off any excess.
To a large skillet, add 1 tablespoon of butter, olive oil, turn the heat to medium-high, and heat for about 1 minute to melt the butter, swirling the skillet to help encourage the butter to melt.
Add the chicken and cook for about 8-10 minutes total, or until done. Flip the chicken over halfway through the cooking time. Cooking Tips - Chicken cooks best when you add it to your skillet and then just let it be so it can sear. Do not compulsively check it, try to peek at the underside, or try to flip it too early. Give it at least 3-4 minutes before you try to flip it. It will actually flip easier/release from the pan easier when it is nicely seared and ready to be flipped. After the chicken is done, set it aside on a plate.
To the skillet, add the remaining 1 tablespoon each of butter and olive oil, add the onions, bell pepper, and saute for about 4-5 minutes; stir very frequently to ensure even cooking.
Add the garlic and cook for 1 minute, or until fragrant; stir constantly.
Add the chicken broth and lemon juice to deglaze the pan, noting they will bubble up and steam. Use a wooden spoon to scrape any stuck bits from the bottom of the pan.
Add the heavy cream, Parmesan, and heat over medium heat for about 3 minutes to melt the cheese, and thicken the sauce a bit; stir nearly constantly.
Add the artichoke hearts and stir to combine and warm through.
Add the cooked chicken back in, and flip and toss it around in the toss to coat it evenly. Taste the sauce and make any necessary seasoning adjustments such as more salt, pepper, more lemon juice, etc. Seasoning Tip - If the sauce tastes at all flat or boring, it likely needs more salt so don't be afraid to add it.
Optionally (but recommended) garnish with fresh parsley (or your favorite fresh herbs) and serve.
Storage - Chicken will keep airtight in the fridge for up to 5 days. Reheat in the microwave for about 30 seconds on high, or as desired. I don't recommend freezing this recipe because cream sauce can be unpredictable in how it will survive the freezing/thawing/reheating process.

Equipments used:

Nutrition Information

Show Details

Serving 1portion Calories 516kcal (26%) Carbohydrates 17g (6%) Protein 32g (64%) Fat 36g (55%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 0.2g Cholesterol 149mg (50%) Sodium 1270mg (53%) Potassium 648mg (19%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1909IU (38%) Vitamin C 47mg (52%) Calcium 165mg (17%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 516 kcal

% Daily Value*

Serving	1portion
Calories	516kcal	26%
Carbohydrates	17g	6%
Protein	32g	64%
Fat	36g	55%
Saturated Fat	18g	90%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Trans Fat	0.2g	10%
Cholesterol	149mg	50%
Sodium	1270mg	53%
Potassium	648mg	14%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	1909IU	38%
Vitamin C	47mg	52%
Calcium	165mg	17%
Iron	1mg	6%