Creamy Lemon Chicken – A Weeknight Winner with a Fancy Twist!
If you love a dinner that’s quick to make, packed with flavor, and feels like something straight off a restaurant menu, then this Creamy Lemon Chicken is about to become your new go-to. Juicy, golden-seared chicken is bathed in a rich, garlicky Parmesan sauce with a fresh pop of lemon—because who doesn’t love a little zing?
The best part? There’s plenty of silky, spoon-worthy sauce to toss with pasta or drizzle over veggies. Whether it’s a busy weeknight or a special occasion, this dish delivers big flavors with minimal effort. Trust me—one bite, and you’ll be hooked!
Creamy Lemon Chicken
A rich, velvety lemon sauce meets perfectly seared chicken—what’s not to love? This dish is packed with flavor and has plenty of sauce to coat your favorite pasta. Dinner just got an upgrade!
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts
- Lemon pepper seasoning (see notes)
- ½ cup all-purpose flour
- ¼ cup Parmesan cheese, finely grated
- 1 tsp garlic powder
- ¼ cup olive oil
For the Sauce:
- 4 cloves garlic, minced
- 1 ½ cups chicken broth
- ¾ cup heavy cream (room temperature)
- 1 chicken bouillon cube
- 1 tsp mustard powder
- 1 cup Parmesan cheese, grated (see notes)
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp cold salted butter (optional, for extra creaminess)
For Serving:
- ¾ lb spaghetti (optional)
For Garnish:
- ¼ cup fresh parsley, roughly chopped
- Freshly sliced lemon
Instructions
Prep & Sear the Chicken:
- Slice each chicken breast in half lengthwise to create thinner pieces. Place them in a freezer bag (or between plastic wrap) and pound to about ½-inch thick using a meat mallet.
- Season both sides with lemon pepper seasoning (add a pinch of salt if needed).
- In a shallow dish, combine flour, Parmesan, and garlic powder. Dredge each piece of chicken in the mixture, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and crispy. Remove from the pan and set aside—but don’t clean the pan! Those browned bits are flavor gold.
Make the Sauce:
- Lower the heat to medium and pour in the white wine and garlic. Let it simmer for about 4 minutes, scraping up any flavorful bits from the bottom of the pan.
- Stir in the chicken broth, bouillon cube, and mustard powder. Bring to a gentle boil and let it simmer for 5 minutes, allowing the flavors to deepen.
- Reduce heat to low and slowly add the heavy cream, stirring continuously.
- Stir in the lemon juice, then gradually add the Parmesan cheese, stirring until smooth.
- Add the chicken back to the skillet, letting it soak up the sauce for a few minutes. Pro Tip: For an ultra-luxurious sauce, swirl in 2 tablespoons of cold butter at the end!
To Serve with Pasta:
- While the chicken warms up in the sauce, cook ¾ lb. spaghetti in salted boiling water. Drain.
- Remove the chicken from the skillet and place it on serving plates. Toss the pasta in the sauce until fully coated (or serve with buttered noodles if preferred).
- Garnish with fresh parsley and lemon slices, then dig in!
Notes
Notes & Tips:
- Parmesan: I use Belgioioso Parmesan in this recipe. If using a stronger variety, start with ½ cup and add more as needed.
- Pounding the chicken helps it cook evenly and gives it a tender, juicy texture.
- Fresh lemon juice makes a huge difference—skip the bottled stuff!
- Lemon pepper seasoning varies by brand. If using McCormick or another potent variety, start with less and adjust to taste.
- Add capers or spinach to the sauce for an extra layer of flavor.
- No wine? Swap it out for ½ cup chicken broth + 1 tablespoon butter.
- This pairs perfectly with roasted asparagus for a complete meal!