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Creamy Parmesan Lemon Chicken Skillet
5 from 12 votes

Creamy Parmesan Lemon Chicken Skillet

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.

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

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

    Cup of Yum
  1. Pound the chicken to an even thickness so it cooks evenly before evenly seasoning it with salt and pepper on both sides.
  2. Add the flour to a bowl, and lightly dredge the chicken with the flour; shake off any excess.
  3. 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.
  4. 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.
  5. 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.
  6. Add the garlic and cook for 1 minute, or until fragrant; stir constantly.
  7. 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.
  8. 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.
  9. Add the artichoke hearts and stir to combine and warm through.
  10. 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.
  11. Optionally (but recommended) garnish with fresh parsley (or your favorite fresh herbs) and serve.
  12. 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.

Nutrition Information

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: 4 Serving

Amount Per Serving

Calories 516

% 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.