4.7 from 87 votes
Lemon Parmesan Chicken Recipe
Made in just 30 minutes, Lemon Parmesan Chicken is a creamy, citrusy, flavorful, and easy skillet chicken recipe!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 443 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 2 boneless, skinless chicken breasts sliced in half lengthwise to create 4 cutlets
- Kosher salt and ground black pepper to taste
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter (¼ stick)
- 1 tablespoon olive oil
- ½ yellow onion diced
- 2 cloves garlic minced
- ½ cup white wine
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice from 1 lemon
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 lemon cut into slices; for garnish
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Season both sides of each piece of chicken with salt and pepper.
- Place the flour in a shallow bowl and coat both sides of each piece of chicken. Set aside.
- Melt the butter and oil in a skillet set over medium-high heat. Add the chicken and cook until both sides are golden brown, about 3-5 minutes per side. Remove the chicken from the pan and set aside.
- Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom of the pan. Simmer to reduce for 1-2 minutes.
- Stir in the chicken broth, heavy cream, Parmesan, lemon juice, salt, and pepper. Return the chicken to the pan and simmer in the sauce until cooked through, about 5 minutes. Serve with lemon wedges and parsley.
Cup of Yum
Notes
- Storage: Store lemon parmesan chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Store lemon parmesan chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Chicken Thighs: Use 4 chicken thighs instead of 2 chicken breasts. Season the thighs with salt and pepper (skip the flour) and brown them skin-side down in the melted butter. Flip once golden brown and sear the second side. Proceed with the recipe as written.
Nutrition Information
Calories
443kcal
(22%)
Carbohydrates
14g
(5%)
Protein
32g
(64%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
139mg
(46%)
Sodium
929mg
(39%)
Potassium
598mg
(17%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
931IU
(19%)
Vitamin C
23mg
(26%)
Calcium
188mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 443
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 14g | 5% |
| Protein | 32g | 64% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 929mg | 39% |
| Potassium | 598mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 931IU | 19% |
| Vitamin C | 23mg | 26% |
| Calcium | 188mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.