Savor the flavors of this easy lemon garlic parmesan chicken. It's made with tender, juicy chicken and a creamy parmesan sauce that's bursting with lemon and garlic flavors. This one-pan recipe is perfect if you want an easy dinner that tastes like a gourmet meal!
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I'm always looking for new ways to spice up our weekly dinner rotation. This lemon parmesan chicken is no fuss to make but comes with a lot of flavor.
Trust me, you'll be making this on repeat. Just serve with my light and fluffy potato souffle and garlic green beans for a complete meal.
📖Why My Recipe Works
- One Pan Recipe- No need to turn on your oven, this recipe is made entirely on the stovetop with just one pan. It's easy to prep and clean up, perfect for busy days.
- Big Flavors- Marinating the chicken for 30 minutes gives this recipe so much additional flavor. Using both lemon zest and lemon juice asmps up the bright, citrus flavor. You also added a lot of garlic for a truly savory and aromatic dish.
🧾Ingredient Notes
- Chicken- Use boneless, skinless chicken thighs or chicken breasts. Make sure to pound them nice and thin for even cooking.
- Garlic Cloves- Use fresh garlic or sweeten things up by making roasted garlic.
- Lemon- Use fresh lemon because you'll be needing both the zest and the juice. The lemon juice is used in the marinade, while the zest is added to the parmesan sauce.
- Parmesan Cheese- Use freshly grated parmesan. Don't use shelf-stable cheese, as it won't melt into the sauce smoothly. Make sure to leave a little extra for sprinkling on top.
- Chicken Stock- Substitute with vegetable stock or white wine.
- Sour Cream- Heavy cream will also work.
- Dijon Mustard- No mustard? Try a splash of white wine vinegar.
- Fresh Parsley- Or use fresh chives or basil.
💭 Optional Add-Ins
I kept this recipe simple, but there are many ingredients you can add to make it more satisfying:
- Sun-dried tomatoes or cherry tomatoes for a sweet flavor.
- Capers or olives for a salty, briny addition.
- Mushrooms for an earthy taste.
- Spinach or baby kale. Make sure to add the spinach towards the end to avoid overcooking it.
- Red pepper flakes for some heat.
⏲️How to Make Lemon Garlic Parmesan Chicken
- Marinate: For even more flavor, marinate the chicken for up to 2 hours for the flavors to really be absorbed, but avoid leaving it any longer than that as it might start getting mushy because of the acid in the lemon. Make sure the chicken is evenly coated with the marinade by turning it several times.
- Sear: In a large skillet, cook the marinated chicken just until it's golden brown and almost cooked through, around 3-4 minutes per side. Don't overcook it as it can get dry, and you'll add it back to the pan with the sauce later on. The internal temperature should reach 165°F by the end so take it out at around 160.
- Deglaze: When adding the chicken stock, ensure you scrape up all the brown garlic bits from the bottom of the skillet. These bits add rich flavor to your sauce.
- Sauce: It's important to remove the skillet from the heat before adding the sour cream and cheese to prevent them from curdling.
- Whisk: Mix together the garlic sauce ingredients with a whisk until smooth and creamy. Taste and adjust the seasonings as necessary.
- Add the Chicken When adding the chicken back to the skillet, spoon the sauce over each piece to coat evenly. Cook if necessary This ensures every bite is flavorful. Garnish with fresh parsley and lemon slices, serve, and enjoy!
🥗Side Dishes for Lemon Garlic Chicken
This chicken dish tastes even better when served over my homemade gluten-free pasta or with a side of Boursin mashed potatoes. For veggies,I like serving it with grilled broccolini, feta green bean salad, or roasted carrots and asparagus.
👩🏻🍳 Expert Tips
- Pound the chicken breasts with a meat mallet or rolling pin to an even thickness for uniform cooking. Use a plastic wrap to cover the chicken to keep your kitchen clean.
- Taste the sauce before adding more salt and pepper. The parmesan cheese is salty, so additional salt might not be necessary.
- If the sauce is too thick you can thin it out with more broth or a little warm water.
More Chicken Recipes
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📖 Recipe Card
Lemon Garlic Chicken with Parmesan Cream
This creamy lemon garlic parmesan chicken is a one-pan dish that's bursting with delicious flavors. It's made with juicy, tender chicken and a creamy parmesan sauce with hints of garlic. Make this simple recipe that tastes like a fancy restaurant meal.
Servings: 4
Ingredients
- 4 boneless skinless chicken breasts pounded thin
- 2 lemon zest and juice
- 6 garlic cloves minced and divided
- 4 Tablespoons olive oil divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup chicken stock
- ½ cup sour cream
- ½ cup grated parmesan cheese
- 2 teaspoons Dijon mustard
- 2 Tablespoons minced fresh parsley
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Instructions
- Whisk together the lemon juice (set aside the zest), ⅔ minced garlic, 2 tablespoons olive oil, salt and pepper in a shallow dish. Add the chicken and turn to coat evenly. Cover and marinate in the fridge for 30 minutes to 1 hour.4 boneless skinless chicken breasts, 2 lemon, 6 garlic cloves, 4 Tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Heat a skillet or pan over medium-high heat with the remaining oil. Remove the chicken from the marinade, shake off, and place in the skillet. Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through.
- Transfer the cooked chicken to a plate and keep warm.
- Reduce the heat to medium. In the same skillet, add the remaining garlic. Heat for 30 seconds. Add the chicken stock, scraping up the brown bits. Simmer until reduced by half. About 3 to 4 minutes.½ cup chicken stock
- Remove from the heat. Stir in the sour cream, lemon zest, mustard, and cheese. Adjust the seasoning for salt and pepper.½ cup sour cream, ½ cup grated parmesan cheese, 2 teaspoons Dijon mustard, 2 Tablespoons minced fresh parsley
- Add the chicken to the pan and coat with the sauce. Sprinkle on the parsley and serve with additional parmesan.
Notes
🌡️Storing Leftovers
To store leftovers, store the chicken in an airtight container and refrigerate for 3-4 days. Reheat it in a microwave for 30-second intervals until warm, or on a stovetop at medium heat.Equipment
Nutrition
Calories: 397kcal | Carbs: 11g | Protein: 30g | Fat: 27g | Fiber: 2g | Sugar: 3g
Did You Enjoy This Recipe?Leave a comment below. Jump to comments.
William Wiswald says
Great with a bit of the citric tang.
I followed the recipe to the T with the exception of the marinating - I have a commercial vacume sealer with 3 vacume settings- dry, moist and wet. I placed the breasts and marinade in the sealer bag and manually vacumed till the juice just began to enter the machine and then sealed it and refrigerated them for 30 minutes and cooked as you suggested. Absolutely EASYPEASY!!! And so delicious.
This will be on my dinner plate 2 or 3 times a week. 5 stars for the recipe and 5 stars for you and your sharing.
Thank you Jen, William W.
William Wiswald says
My post should have said 2 or 3 times a month. It wouldn't let me edit when I reread it, sorry....William.
Jen Wooster says
Thanks for the review! Great use of a vacuum sealer for sure.