Make restaurant-quality creamy lemon chicken fast. This easy skillet recipe features tender chicken breasts in a rich, zesty lemon cream sauce with garlic and Parmesan, ready in under 30 minutes.
Season both sides of the chicken breasts with salt and pepper.
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken breasts to the skillet and cook for 5 to 7 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove chicken and set aside on a plate.
Reduce heat to medium. Add minced garlic to the same skillet and cook for about 30 seconds until fragrant. Do not let the garlic burn.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer and reduce slightly for 2 minutes.
Stir in the heavy cream, Parmesan cheese, lemon juice, lemon zest, and Italian seasoning. Whisk until the sauce is smooth and begins to thicken.
Return the cooked chicken to the skillet. Spoon the sauce over the chicken. Let it simmer gently for 1 to 2 minutes to heat through.
Taste the sauce and adjust salt and pepper if needed.
Garnish with fresh parsley before serving over pasta, rice, or vegetables.
Notes
For a richer sauce, you can use half-and-half instead of heavy cream, but the sauce will be slightly thinner.
If you want to incorporate vegetables like spinach, add a few handfuls when you add the chicken broth and let it wilt before adding the cream.
This recipe is a great alternative to complex meal planning; it is much faster than many best meal delivery services offer.