Creamy Lemon Parmesan Chicken Recipe

Ben Carraoli

Creamy Lemon Parmesan Chicken Recipe

I just made this Creamy Lemon Parmesan Chicken for dinner last night, and I can’t stop thinking about how perfect it turned out. It feels like something fancy from a restaurant, but honestly, I whipped it up in less than half an hour. The chicken gets a golden parmesan crust, and the sauce is velvety, lemony, and so comforting.

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Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

2 large boneless skinless chicken breasts, halved horizontally to make 4 thinner fillets — this helps them cook evenly and absorb more sauce.
2 tablespoons all-purpose flour — creates a light coating so the sauce can cling.
2 tablespoons freshly grated Parmesan cheese — I strongly recommend grating your own; pre-grated container parmesan doesn’t melt as smoothly and can be too sharp.
1 teaspoon salt — well for seasoning.
A pinch of cracked black pepper — for a subtle bite.
For the Sauce:
1 tablespoon olive oil — to lightly sauté and give a base for flavor.
2 teaspoons butter or additional oil — adds richness to the sauce without making it too heavy.
2 tablespoons of garlic minced — fresh garlic makes a huge difference in aroma and flavor.
1 1/4 cups chicken broth — the foundation of the sauce giving it savory depth.
1/2 cup half-and-half or heavy cream or evaporated milk — gives creaminess and balances the lemon tang.
1/3 cup freshly grated Parmesan cheese — more cheese makes the sauce nutty and silky.
2 tablespoons capers plus 2 tablespoons extra to garnish — the briny capers cut through the richness.
1 teaspoon cornstarch cornflour mixed with 1 tablespoon water — a slurry to thicken the sauce if needed.
2-3 tablespoons lemon juice juice of 1 lemon, or according to taste — bright citrus note that elevates everything.
2 tablespoons fresh parsley — for freshness color, and a herbal lift.

Method

First, I mix together the flour and the finely grated Parmesan in a shallow bowl, then season the chicken fillets with salt and pepper. I dredge each piece in this mixture, shaking off the excess so the coating is light but flavorful.
Next, I heat the olive oil and butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, I fry the chicken for about 3–4 minutes on each side (depending on thickness) until golden and cooked through, then transfer it to a warm plate.
In the same pan, I add the minced garlic (spraying a little extra oil if needed) and sauté for around a minute until it becomes fragrant but not brown.
Then, I lower the heat to medium, pour in the chicken broth and the half-and-half (or cream), stirring well as the sauce comes together.
Once the sauce is warm, I stir in the freshly grated Parmesan and the capers. If the consistency feels too thin, I whisk in the cornstarch slurry right into the center of the pan — it thickens almost immediately.
After that, I pour in the lemon juice and let the sauce simmer for another minute, then gently add the chicken back into the pan so it can soak up all that creamy, tangy goodness.
Finally, I spoon that luxurious sauce over the chicken. I usually garnish with extra capers, lemon slices, and fresh parsley before serving — it just makes everything look (and taste) more inviting.

Notes

I always grate the Parmesan myself — the freshly grated kind melts better and tastes richer than pre-shredded or grated stuff.
While cooking, don’t rush the simmer — letting the sauce reduce slowly helps deepen the flavor.
I squeeze my lemon by hand, so I can adjust the acidity more precisely — sometimes two tablespoons are enough, sometimes I go up to three.
After frying, I briefly rest the chicken on a rack or a paper towel to let excess oil drip off; it stays crispier.
When reheating leftovers, I reheat gently on low heat with a splash of water or broth — it keeps the sauce creamy without breaking.