Creamy Lemon Chicken is made with tender pan seared chicken cutlets simmered in a flavorful garlic Parmesan lemon cream sauce for an easy dinner comes together fast.

From the recipe collection of Tara Ippolito

Creamy Lemon Chicken is one of those dinners that looks and tastes like you spent way more time on it than you actually did. The chicken gets lightly coated and pan seared until golden, then finished in a lemon garlic cream sauce that’s bright, rich, and so good!

I love recipes like this because they’re simple enough for a busy weeknight but still feel special. The lemon cuts through the cream perfectly, the Parmesan gives the sauce so much flavor, and everything cooks in one skillet, which makes cleanup easy too.

Ingredients

Here’s everything you’ll need to make this delicious dinner. You can find the full recipe along with measurements and instructions on the recipe card below.

Chicken Cutlets- Thin chicken cutlets cook quickly and evenly, making them perfect for this skillet recipe.
Salt and Pepper- Season the chicken before it’s cooked and help bring out all the flavors in the sauce.
Garlic Powder- Adds an even garlic flavor to the chicken breasts.
Paprika- Adds a little color to the chicken breast.
All-Purpose Flour- Gives the sauce thickness and body.
Olive Oil- Helps sear the chicken and keeps it from sticking to the pan.
Butter- Adds richness to both the chicken and the sauce.
Garlic- Gives the cream sauce a nice savory flavor that works so well with the lemon.
Chicken Stock- Loosens up the sauce and helps lift all the browned bits from the bottom of the pan.
Heavy Cream- Makes the sauce thick, smooth, and rich.
Fresh Lemon Juice & Zest- Brightens up the sauce and keeps it from tasting too heavy.
Parmesan Cheese- Adds salty, cheesy flavor and helps the sauce come together beautifully.
Fresh Parsley- Adds a little color and freshness at the end.
Lemon Slices- Optional, but they look pretty for serving and really drive home that lemon flavor.

Here’s everything you’ll need to make this delicious dinner. You can find the full recipe along with measurements and instructions on the recipe card below.

How To Make It

Here’s how to make this amazing chicken. You can find the full ingredients list along with instructions on the recipe card below.

1. Season the chicken breast on both sides with salt, pepper, paprika and garlic powder. In a large skillet, het the olive oil and butter over medium high heat. Add the chicken cutlets and cook for a few minutes on each side until cooked all the way through. Remove from the skillet and set aside.

PRO TIP: Use thin chicken cutlets so they cook quickly and evenly.

NOTE: Don’t over crowd the pan and work in batches if needed.

2. Add the remaining butter to the same skillet. Once melted, stir in the flour and cook for 2-3 minutes. Stir in the garlic and cook for about 1 minute, just until fragrant. Pour in the chicken broth and scrape up all the browned bits. Lower the heat and stir in the heavy cream, lemon juice, zest and Parmesan cheese. Let the sauce gently simmer for a few minutes until it thickens slightly. Taste and season with more salt and pepper, garlic powder and parsley.

PRO TIP: To avoid separating the cream, keep the heat at a gentle simmer after adding it.

3. Add the chicken back into the skillet and spoon the sauce over the top. Add the lemon slices to the top of each piece of chicken and let everything simmer together for 5 minutes. Garnish with parsley, serve warm and enjoy!

What Should I Serve This With?

This would be great over pasta, rice, egg noodles, Sour Cream Mashed Potatoes, roasted vegetables, or with crusty bread to soak up the sauce.

Can Chicken Thighs Be Used?

Yes, you can use boneless, skinless chicken thighs for this recipe. They’ll be a little richer and juicier than chicken cutlets, but they may need a few extra minutes to cook through. Just make sure they reach an internal temperature of 165°F before serving.

Can I Add A Vegetable?

Yes. Spinach, asparagus, broccoli, or peas would all work well with the lemon cream sauce. Add quick-cooking vegetables near the end so they don’t get mushy.

Storage

Let the chicken cool completely and place it into an air tight food safe container. It will last in the refrigerator for up to three days.