Creamy Lemon Chicken

Name: Creamy Lemon Chicken with Garlic Parmesan Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: American
Ingredients: 3 chicken breasts, thinly sliced (about 1.5 lbs); 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp chicken seasoning; 1 cup all-purpose flour; 2 tbsp cooking oil; 1 tbsp minced garlic; 1 lemon; 1 1/2 cups heavy whipping cream; 1/2 cup chicken broth; 1/2 cup shredded Parmesan cheese; black pepper, to taste; 1 tbsp fresh parsley, chopped for garnish

Creamy Lemon Chicken features tender pan-fried chicken cutlets simmered in a rich, zesty cream sauce flavored with fresh lemon, garlic, and Parmesan cheese. This 30-minute dish delivers restaurant-quality results on a busy weeknight.

🌍American 🏷️Creamy chicken 🏷️Lemon chicken 🏷️Chicken cutlets 🏷️Pan-fried chicken Weeknight dinner

🏷️

🏷️Comfort food

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TikTok

Total

30 min

Servings

3

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

3 chicken breasts, thinly sliced (about 1.5 lbs)
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 tsp chicken seasoning
1 cup all-purpose flour
2 tbsp cooking oil
1 tbsp minced garlic
1 lemon
1 1/2 cups heavy whipping cream
1/2 cup chicken broth
1/2 cup shredded Parmesan cheese
black pepper, to taste
1 tbsp fresh parsley, chopped for garnishoptional

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Instructions

1
In a small bowl, combine paprika, garlic powder, salt, pepper, and chicken seasoning. Season the chicken breasts on all sides with the spice mixture.
2
Dredge each seasoned chicken breast in all-purpose flour, ensuring it's fully coated.
3
Heat cooking oil in a large skillet over medium-high heat. Add the chicken and fry for 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
4
In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.
5
Squeeze in the juice from half a lemon. Pour in the heavy whipping cream and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan.
6
Stir in the shredded Parmesan cheese and season with black pepper to taste. Let the sauce simmer and thicken slightly.
7
Return the cooked chicken to the skillet, nestling it into the sauce.
8
Arrange lemon slices on top of the chicken, cover the pan, and let it simmer for another 5 minutes for the flavors to meld.
9
Garnish with fresh chopped parsley before serving.

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Tips & Notes

Pro tips

Pound chicken breasts to even thickness (about ¼ inch) before flouring so they cook uniformly and stay tender throughout.
Don't skip browning the chicken in oil—this creates a golden crust that locks in juices and adds depth to the dish.
Add lemon juice at the end of cooking to preserve its bright, fresh flavor rather than cooking it down with the sauce.
Use fresh minced garlic instead of powder for a sharper, more vibrant taste that complements the lemon.

Substitutions

Lemon → lime juice or white wine (reduces acidity slightly; adjust to taste)
All-purpose flour → cornstarch (use less, about ½ cup, for a lighter coating)
Cooking oil → butter (adds richness but watch for browning; medium heat recommended)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the oven at 325°F until warmed through.

Common Questions

Can I use chicken thighs instead of breasts?

Yes, thighs work well and stay juicy. Pound them to even thickness and increase simmering time by 5–10 minutes until fully cooked through.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F (74°C) measured at the thickest part. It should be white throughout with no pink inside.

Can I make this ahead of time?

Yes, prepare the sauce and refrigerate for up to 2 days. Reheat gently over low heat and cook the chicken fresh just before serving to maintain tenderness.