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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.
Absolutely delicious! I made this last week and it was a huge hit! I don’t quite understand the difference between the fresh grated and the finely grated parmesain, and when to use each one. The recipe just says to add the parmesain but doesn’t say if its the fresh or the finely grated. Can you clarify? Thank you!
SOOOOOOOOOOO good !
My daughter said it was way better than anything she ever ate in a restaurant
Ah Sophie! Best comment ever! Thank you so much for the feedback! I’m so glad she approved 😀
I made this dish for dinner last night and it was amaaaaaazing! Thank you so much for the recipe 🙂
Would it change the flavor a lot if you eliminated the capers? I don’t have any on hand and am wondering if it would change the flavor too much. Also, does this make enough sauce to coat the pasta well?
Not at all Brooke! Leaving the capers out is fine. And yes, there is enough sauce to coat pasta!
hello! i try to stay away from dairy if possible. can i use almond milk or cashew milk for this?
Hi Emily! Yes of course!!
Made this tonight. It was excellent. Thanks
Woohoo….I got a 10 out of 10 from my hubby on this recipe! Thanks so much! Followed exactly, and I did use cooking creme too! Served over #5 Barilla pasta….was delish! Your newest fan from Beirut….?
I made this for dinner tonight. I used half and half and added about 1 tbs of corn starch to thicken up the sauce. Recipe was easy to follow and my family loved it. I will be making it again. Thank you!
I found this on Pinterest and saved it for awhile. I finally made it tonight and it was such a huge hit! I will be sharing this one on my FB page.
Karina,
If made exactly as you have laid out, about how many calories would you expect? I made it with %2milk. It turned out so well, that I went back for seconds… This will be a big hit around Easter when the ‘fam’ gets together! Thank You!!!
Hi Chris! I posted the nutritional table for you below the recipe! It came out to 359 calories per serve 🙂 I’m so happy you liked it!! Thank you for taking the time to let me know!