Description
Pan-seared chicken breasts smothered in a rich, tangy lemon Parmesan cream sauce with garlic and herbs. Elegant enough for company but easy enough for weeknights!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 3 tbsp olive oil, divided
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- 3 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Chicken: Pound chicken to even thickness (3/4-inch). Season with 1/2 tsp salt and pepper. Dredge in flour, shaking off excess.
- Sear Chicken: Heat 2 tbsp oil in large skillet over medium-high. Cook chicken 4-5 minutes per side until golden. Transfer to plate.
- Make Sauce: Add remaining 1 tbsp oil to skillet. Sauté garlic 30 seconds until fragrant. Whisk in broth, scraping up browned bits.
- Simmer: Stir in cream, Parmesan, lemon zest/juice, Dijon, Italian seasoning, red pepper flakes, and remaining 1/2 tsp salt. Simmer 3-4 minutes until slightly thickened.
- Finish: Return chicken to skillet, spooning sauce over top. Cook 2-3 minutes until chicken reaches 165°F (74°C).
- Serve: Garnish with parsley. Serve with pasta or crusty bread.
Notes
- For extra sauce: Double cream and Parmesan (great for pasta).
- Lighter option: Substitute half-and-half for heavy cream.
- Storage: Refrigerate leftovers up to 3 days (sauce thickens when cold).
- No waste: Use leftover lemon halves to deglaze pan before adding broth.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast + sauce
- Calories: 480
- Sugar: 2g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 160mg