Creamy Parmesan Lemon Chicken Skillet
User Reviews
5
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Servings
4
-
Calories
516 kcal
-
Course
Main Course, Others
-
Cuisine
American
Creamy Parmesan Lemon Chicken Skillet
Report
This skillet dish features boneless skinless chicken breasts dredged in flour and pan-seared to a golden crust, then simmered with garlic, onion, red bell pepper, and artichokes in a creamy lemon-Parmesan sauce. The sauce is enriched with chicken broth, lemon juice, heavy cream, and Parmesan cheese, delivering a tangy, savory flavor with tender, juicy chicken and tender vegetables.
Description
Creamy Parmesan Lemon Chicken Skillet begins by pounding chicken breasts to an even thickness and seasoning with salt and pepper before lightly coating with flour. The chicken is seared in a skillet with olive oil and butter until cooked through, then set aside. In the same pan, diced onion, red bell pepper, and minced garlic are sautéed to soften and develop flavor. Chicken broth and lemon juice are added to create a base for the sauce, followed by heavy cream and shredded Parmesan cheese to form a rich, creamy coating. Artichoke hearts, either thawed frozen or drained water-packed, are stirred in to add texture and a slightly tangy note.
The resulting dish features a balance of savory and bright flavors with a creamy texture that coats the tender chicken breasts and vegetables. Fresh parsley optionally garnishes the skillet for color and freshness. It works well as a main course served alongside grains or vegetables.
Share:
Ingredients
- 4 chicken breast pounded gently to an even thickness, boneless skinless
- 1 teaspoon kosher salt plus more to taste if desired
- ½ teaspoon black pepper plus more to taste if desired, freshly ground
- 3 tablespoon all-purpose flour
- 2 tablespoons olive oil divided
- 2 tablespoons butter divided, unsalted
- 1 onion diced small (white onion may be substituted, medium yellow or sweet Vidalia
- 1 red bell pepper seeded and diced very small (or your favorite color, medium
- 3 to 4 garlic finely minced, cloves
- ½ cup chicken broth dry white wine such as sauvignon blanc, pinot grigio, or chardonnay may be substituted, low sodium
- 3 to 4 tablespoons lemon juice (the juice from half of a small/medium lemon)
- ¾ cup heavy cream
- ½ cup Parmesan Cheese or a bit more, if desired to taste, shredded
- 12 ounces artichoke hearts frozen, thawed, and roughly chopped OR water packed, drained, and roughly chopped; read the FAQs for more info
- parsley finely diced; optional but recommended for garnishing, fresh
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
Other Recipes
You'll Also Love
