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Lemon Parmesan Chicken

Lemon Parmesan chicken cutlets in a creamy lemon Parmesan sauce garnished with lemon slices and fresh parsley in a skillet
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Golden pan-seared chicken breast cutlets finished in a silky creamy lemon Parmesan sauce made with white wine, chicken broth, heavy cream, and freshly grated Parmesan. Bright, rich, and deeply satisfying – ready in just 30 minutes in one skillet.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, sliced in half lengthwise to create 4 thin cutlets
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (Chardonnay, Sauvignon Blanc, or Riesling – or substitute with additional chicken broth)
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 lemon, sliced (optional garnish)
  • 2 tablespoons fresh parsley, chopped (optional garnish)

Instructions

  1. Season both sides of each chicken cutlet generously with kosher salt and black pepper.
  2. Place flour in a shallow bowl. Coat both sides of each chicken cutlet in flour and pat off any excess. Set aside.
  3. Melt butter and olive oil together in a large deep skillet over medium-high heat. Once hot and foamy, add the chicken cutlets and cook for 3 to 5 minutes per side until deeply golden brown. Remove from the skillet and set aside – the chicken does not need to be fully cooked through at this stage.
  4. In the same skillet over medium heat, add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 to 60 seconds until fragrant.
  5. Pour in the white wine to deglaze the pan. Scrape up all the browned bits from the bottom with a wooden spoon. Simmer and reduce for 1 to 2 minutes.
  6. Reduce heat to medium-low. If the pan still feels very hot, remove from the burner for 30 to 60 seconds before adding dairy. Stir in chicken broth, heavy cream, Parmesan, fresh lemon juice, salt, and pepper. Stir until Parmesan is fully melted and sauce is smooth and glossy.
  7. Return the seared chicken cutlets to the skillet. Simmer gently for about 5 minutes until the chicken reaches an internal temperature of 165 degrees F and the sauce has thickened slightly.
  8. Serve immediately garnished with lemon slices and fresh chopped parsley. Spoon extra sauce generously over the top.

Notes

  • Always reduce heat to medium-low and allow the pan to cool slightly before adding cream – cream added to an extremely hot pan will curdle.
  • Use only freshly squeezed lemon juice – bottled lemon juice is harsher and less bright in this delicate sauce.
  • Freshly grated Parmesan from a block melts far more smoothly than pre-grated cheese. Always use fresh for the silkiest result.
  • For chicken thighs: use 4 bone-in or boneless thighs, skip the flour coating, brown skin-side down in butter until golden, then proceed with the recipe as written.
  • Leftover sauce is delicious spooned over pasta, steamed vegetables, roasted potatoes, or rice.

Nutrition

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