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This Creamy Parmesan Chicken is pure comfort food at its best and a reader favorite for good reason! Tender chicken breasts are dredged in finely grated parmesan, then simmered in a rich lemon and parmesan cream sauce with just the right touch of garlic. If you’ve been searching for the ultimate creamy parmesan chicken recipe, this one is guaranteed to win you over.
It’s the kind of meal that feels gourmet but is simple enough for a weeknight. The balance of parmesan, cream, and fresh lemon gives it both richness and brightness, making it unforgettable. For another cozy option, you’ll also love our Creamy Chicken With Herbs, which brings its own fresh twist to classic creamy chicken.
What Makes This Recipe Work
The beauty of this Creamy Parmesan Chicken lies in its balance of flavors. The parmesan creates a golden crust on the chicken, while the cream sauce blends garlic, lemon, and cheese into a silky finish. It’s a dish that feels both indulgent and refreshing, making it the kind of creamy chicken recipe you’ll want on repeat.
Readers also love how versatile it is. This meal easily shifts from a weeknight dinner to a special occasion centerpiece, thanks to the rich parmesan cream and bright citrus. If you’ve ever craved a creamy lemon chicken with a little extra depth, this recipe delivers everything you’re looking for.
What Goes Into Creamy Parmesan Chicken
This dish keeps things simple yet flavorful with everyday staples that come together in the most delicious way.
- Chicken Breasts: Boneless, skinless chicken breasts are sliced in half to create tender fillets that cook quickly and evenly.
- Parmesan Cheese: Finely grated parmesan adds nutty flavor and helps form a golden crust on the chicken while enriching the creamy sauce.
- Garlic: Freshly minced garlic brings depth and savory warmth that pairs beautifully with the lemon cream base.
- Lemon Juice: Bright and zesty, lemon juice cuts through the richness of the sauce and balances the parmesan and cream.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Creamy Parmesan Chicken
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- Prepare the Coating: In a bowl, mix the flour and parmesan cheese. Season the chicken fillets with salt and pepper, then dredge in the mixture, shaking off any excess.
- Heat the Pan: Warm the olive oil and butter together in a large skillet over medium-high heat until the butter melts and the pan is hot.
- Cook the Chicken: Place chicken in skillet and fry until golden and cooked, about 4 minutes per side. Transfer to a plate once done.
- Sauté the Garlic: Add minced garlic to the pan, adding a light spray of oil if needed. Cook for about a minute until fragrant.
- Build the Sauce: Lower the heat to medium, then pour in the chicken broth and cream. Stir to combine as the sauce begins to come together.
- Add Flavor and Thickness: Mix in parmesan and capers, seasoning with salt and pepper. If sauce is too thin, stir in the slurry and cook until thickened.
- Finish With Lemon: Pour in the lemon juice and let the sauce simmer for another minute before returning the chicken to the pan.
- Serve and Garnish: Spoon the sauce over the chicken and serve with pasta, rice, or vegetables. Top with lemon slices, and parsley.
Pair this Creamy Parmesan Chicken with Zucchini Carbonara, a lighter take on classic pasta that adds smoky flavor without overpowering the creamy sauce. For a more earthy option, try Grilled Bruschetta Portobello Mushrooms, whose smoky char and juicy bite pair perfectly with the richness of the chicken.
If you’re craving something cozy and warming, a bowl of Slow Cooker Vegetarian Quinoa Chili makes an unexpected but satisfying partner. Together, these dishes bring balance and variety, turning your chicken dinner into a complete and memorable meal.
Recipe FAQ’s
You can swap the cream for half-and-half or evaporated milk. The sauce will still be deliciously rich but slightly lighter.
Use a cornstarch slurry (cornstarch mixed with water) to quickly thicken the sauce while it simmers. The parmesan also helps create a creamy consistency.
This dish pairs well with linguine, fettuccine, or even zucchini noodles if you want a low-carb option alongside the creamy lemon sauce.
WATCH US MAKE THIS CREAMY LEMON PARMESAN CHICKEN (PICCATA) RIGHT HERE!
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Creamy Lemon Parmesan Chicken Piccata
Ingredients
For The Chicken:
- 2 boneless skinless chicken breasts large, halved horizontally to make 4
- 2 tablespoons flour (all purpose or plain)
- 2 tablespoons parmesan cheese finely grated
- 1 teaspoon salt
- 1 pinch cracked pepper
For The Sauce:
- 1 tablespoon olive oil
- 2 teaspoons butter or oil
- 2 tablespoons garlic minced
- 1 1/4 cup chicken broth (stock)
- 1/2 cup half and half or heavy cream or evaporated milk
- 1/3 cup parmesan cheese finely grated, fresh
- 2 tablespoons capers plus 2 tablespoons extra to garnish
- 1 teaspoon cornstarch or cornflour, mixed with 1 tablespoon of water
- 2-3 tablespoons lemon juice juice of 1 lemon, adjust to your tastes
- 2 tablespoons fresh parsley
Instructions
- In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
- Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
- Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and cream.
- Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce.
- Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for my family last night. It was the first piccata that I’ve, not only cooked, but have ever eaten. I turned the chicken breasts into strips and served it over creamy three-cheese spaghetti. It was absolutely amazing! Even the children loved it, and they are a tough crowd to please!
This recipe is divine! I made it tonight and my wife and I loved it. I made twice as much chicken so we could have leftovers, and I doubled the amounts of all the other ingredients, and the result was fantastic!
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Made this for dinner tonight. LOVED it! My husband said I should fix it for company – pretty high praise there.
Wow Cindy I’m so happy to hear that! Thank you!
Great recipe which is easy to follow and my family loved it. Thanks
Hi Karina, lovely looking recipe! I’m mad for anything involving lemon, chicken or cream sauces, so… 🙂 I have couple of questions though:
The first oil-sprayed pan listed in the method (very first line)- I can’t see what it is used for?
I love garlic, but is it 2 TBLSP, or teaspoons?
Many thanks!
Hi Em. I spray the pan with oil for an extra coating of geese without using extra tablespoons of oil (to cut calories). But it’s fine to leave that part out and just coat the bottom of your pan with enough oil that the chicken doesn’t stick. And I believe the recipe calls for 2 tablespoons 🙂
Lemon Parmesan Chicken-no instructions?
Hi Darlene. Did you click on the READ MORE link?
My husband and I made this together last night after being disappointed by a restaurants chicken piccata, this recipe was amazing!!! We used the same pan for both the chicken and the sauce to give it extra flavor, we also used more lemon juice and it was AMAZING we both said it was the best chicken piccata we have ever had! We will absolutely use this recipe again, it’s love!
DEE LICIOUS! ! Thank you!!!
Hi Karina, I was wondering if you could suggest something to use in place of the capers. Thanks!
Hi Rae! What about olives? It is absolutely fine to leave them out all together though 🙂
Of course it was the lemon juice! My over site! Will be making Sunday so will let you know how delicious, I’m sure, it is. Thanks Karina!