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Golden pan-seared chicken cutlets in a creamy lemon garlic Parmesan sauce, garnished with fresh parsley, served in a skillet for an easy restaurant-style dinner.

Creamy Lemon Chicken

This Creamy Lemon Chicken is an easy, one-pan chicken dinner featuring crispy golden chicken cutlets coated in flour and breadcrumbs, then smothered in a rich, velvety lemon garlic Parmesan cream sauce. Bright, zesty, and packed with bold flavor, this restaurant-style chicken recipe combines tender pan-fried chicken with a silky, tangy cream sauce made from fresh lemon juice, garlic, Dijon mustard, and heavy cream. Perfect for busy weeknights or elegant dinners, this creamy lemon chicken recipe is quick to make, family-friendly, and incredibly satisfying, delivering the perfect balance of crispy texture and luscious, creamy citrus flavor.4
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, fusion, Italian
Servings 4 people
Calories 559 kcal

Equipment

  • Large skillet or frying pan (non-stick or stainless steel)
  • Cutting board
  • Sharp knife (for slicing chicken breasts into cutlets)
  • Mixing bowls (for dredging flour and breadcrumbs)
  • Measuring cups and spoons
  • Whisk (for smooth creamy lemon sauce)
  • Tongs or spatula (for flipping chicken)
  • Garlic press or knife (for mincing garlic)
  • Small bowl (for cornstarch slurry, if using)

Ingredients
  

Chicken:

  • 2 chicken breasts large and sliced into 4 cutlets
  • ½ tsp salt
  • 1 tsp Freshly ground black pepper to taste
  • ½ cup all-purpose flour
  • ½ cup breadcrumbs (panko or plain)
  • 3 tbsp unsalted butter

Creamy Lemon Sauce:

  • 4 garlic cloves minced
  • 1½ cups chicken broth
  • ¾ cup heavy cream
  • 4 tbsp lemon juice fresh and about 1 lemon
  • 3 tsp Dijon mustard
  • ¾ cup Parmesan cheese freshly grated
  • 2 tsp cornstarch mixed with 2 tbsp cold water, optional, for thickening
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley chopped (for garnish)

Instructions
 

  • Instructions
    Slice chicken breasts in half horizontally to create 4 even cutlets
    Season both sides with salt and pepper
    Mix flour and breadcrumbs together in a shallow dish
    Lightly coat each chicken cutlet in the flour-breadcrumb mixture
    Shake off excess coating
    Heat butter in a large skillet over medium-high heat
    Cook chicken for 2–3 minutes per side until golden brown and crispy
    Remove chicken from skillet and set aside
  • In the same skillet, add minced garlic
    Sauté for about 10 seconds until fragrant (do not burn)
    Pour in chicken broth, scraping up browned bits from the pan
    Add heavy cream, lemon juice, and Dijon mustard
    Whisk until smooth and well combined
    Stir in Parmesan cheese
    Simmer for 2–3 minutes until slightly thickened
    Add cornstarch slurry if a thicker sauce is desired
    Season with salt and pepper to taste
  • Finish & Serve
    Return chicken to the skillet
    Spoon creamy lemon sauce over each cutlet
    Simmer for 1–2 minutes to heat through
    Garnish with fresh parsley
    Serve hot with rice, mashed potatoes, pasta, or a fresh salad
    • For the best crispy creamy lemon chicken, use a combination of flour and panko breadcrumbs to create a light, golden crust that stays crispy even after being coated in the rich, velvety lemon Parmesan cream sauce.

Notes

  • For the best crispy creamy lemon chicken, use thinly sliced chicken cutlets so they cook quickly and stay tender inside.
  • A combination of flour and breadcrumbs coating gives the chicken a light, golden crust that holds up perfectly in the creamy lemon Parmesan sauce.
  • For extra crunch, use panko breadcrumbs to create a crispier restaurant-style chicken texture.
  • Freshly squeezed lemon juice is essential for a bright, zesty lemon cream sauce—bottled lemon juice will not give the same fresh flavor.
  • Always use freshly grated Parmesan cheese for a smooth, silky sauce that melts beautifully without clumping.
  • Keep the heat at medium when making the sauce to prevent the cream from splitting and maintain a rich, velvety consistency.
  • Deglazing the pan after cooking the chicken builds deep flavor and creates a more robust garlic lemon cream sauce.
  • The sauce will thicken as it simmers; add a small cornstarch slurry only if a thicker restaurant-style creamy chicken sauce is desired.
  • Let the chicken rest briefly in the sauce before serving so it absorbs maximum flavor for a more juicy, flavorful skillet chicken dish.

Nutrition

Serving: 1300 gramsCalories: 559kcalCarbohydrates: 27gProtein: 36gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 160mgSodium: 1205mgPotassium: 584mgFiber: 1gSugar: 3gVitamin A: 1273IUVitamin C: 11mgCalcium: 302mgIron: 2mg
Keyword Dinner, Easy, Fast, recipe
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