Creamy Lemon Parmesan Chicken Breasts

5 from 12 votes
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An easy one-pan chicken breasts recipe cooked in a creamy lemon garlic sauce. This Creamy Lemon Parmesan Chicken is a company worthy dinner that you can have any day of the week.

Creamy Lemon Parmesan Chicken in a skillet


Indulgent Lemon Parmesan Chicken is just pan seared, parmesan-crusted chicken breasts prepared in a creamy sauce with garlic, lemon juice, cheese, and cream. And, you guessed it; it’s LOW in carbs and Keto-friendly!

Sidenote: I definitely am not a Keto-dedicated blog – just look at my Creamy Lemon Chicken – but Keto-everything is so damn good. Amirite? It’s like a carnivore’s heaven swimming in cream-sauces. 🍽

The proof is in this recipe. Rich and creamy skillet dinner that’s ready in about 30 minutes, and all cooked in just one pan. Besides, you won’t be able to get enough of the sauce!

Parmesan crusted chicken breasts


This chicken recipe is beautiful, simple, and easy enough for a weeknight dinner.

  • Start with combining finely grated parmesan cheese and seasonings in a mixing bowl.
  • Pound down the chicken breasts to about 1/2-inch thickness; spread a bit of olive oil over each chicken breast, and generously season with the parmesan cheese mixture. Rub it in well. 
  • Heat up a skillet with butter and olive oil; cook the chicken until golden on both sides and no longer pink.
  • Remove chicken from pan; melt more butter in the pan and add garlic. 
  • Pour in chicken broth, cream, more parmesan cheese, salt, and pepper. 
  • Whisk in lemon juice and cook until slightly thickened.
  • Return chicken to skillet and simmer for a few minutes.
  • Garnish with lemon slices and parsley; serve. 

Skillet chicken breasts with lemon sauce

The chicken is tender crispy and the lemon parmesan flavor is incredible. If you’re not watching them carbs, grab a loaf of bread and have at it! 😍


A side of my Roasted Green Beans would be perfect for this. I also suggest trying my Pan Roasted Asparagus Almondine.


Leftovers should be kept in an airtight container and stored in the refrigerator for up to 4 days.

Pan seared chicken breasts with lemon cream sauce



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5 from 12 votes

Creamy Lemon Parmesan Chicken

An easy, bright, and creamy one-pan recipe for chicken breasts cooked in a velvety lemon garlic sauce. 30-minutes from start to finish!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 serves


  • 4 (about 1 pound, total) boneless skinless chicken breasts,, pounded down to 1/2-inch thickness
  • 3/4 cup grated parmesan cheese,, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • zest of 1/2 lemon
  • salt and fresh ground pepper,, to taste
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter,, divided
  • 3 cloves garlic,, minced
  • 2/3 cup low sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons lemon juice,, (adjust to taste - you may want less or more)
  • chopped fresh parsley,, for garnish
  • lemon slices,, for garnish (optional)
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  • In a mixing bowl combine 1/3-cup parmesan cheese, garlic powder, basil, thyme, lemon zest, salt, and pepper.
  • Drizzle a bit of olive oil over each chicken breast and rub the prepared seasoning all around the chicken. You can also put the seasoning in a shallow dish and dredge the chicken breasts in it.
  • Heat a large skillet over medium high heat; add oil and melt 1 tablespoon butter.
  • Once heated, add chicken and sear until golden, about 5 minutes. Flip and continue to cook for 5 more minutes, or until golden. Cooking time will depend on the thickness of the chicken breasts.
  • Remove chicken from skillet; set aside and keep covered.
  • Melt remaining butter in the skillet.
  • Add garlic; lower heat to medium and cook for 20 seconds.
  • Whisk in chicken broth; whisk in cream and remaining Parmesan cheese; season with more salt and pepper, if desired, and stir until combined.
  • Continue to cook for about 2 minutes, or until thicker.
  • Whisk in the lemon juice and cook for 1 more minute.
  • Return chicken back into the pan; let simmer in the sauce for about 2 to 3 minutes, or until heated through.
  • Remove from heat; garnish with lemon slices and parsley.
  • Serve.


Serving: 6ounces | Calories: 431kcal | Carbohydrates: 4g | Protein: 26g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 169mg | Sodium: 220mg | Potassium: 515mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1085IU | Vitamin C: 5.4mg | Calcium: 59mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Monica says:

    Hi! I only used your recipe for the Lemon sauce. The only difference I made was add 4 Tbsp butter to the recipe and a whole lemon juice because xtra sauce , why not ? Opted out on the Parsley because I had none in hand , either way , came out delicious!!! Will keep recipe and make again. Thank you so much !

    1. Elizabeta Micevska says:

      That’s great! I’m very glad you enjoyed it! Thank YOU! πŸ™‚

    2. Katerina Petrovska says:

      I’m very glad you enjoyed it! Thank YOU! πŸ™‚

  2. Angie says:

    My son and I are newbies to Keto, so we have been trying keto recipes and this one was a big hit.

    Thank you πŸ‘©πŸ»β€πŸ³

    1. Katerina Petrovska says:

      That’s great! I am very glad you enjoyed it! πŸ™‚ Thank YOU! πŸ™‚

  3. Audrey J says:

    This was an amazing dish. Even my young boys loved it! Paired it with roasted broccoli (with Parmesan) and my husband and I used some of the sauce to finish the roasted broccoli with. Yuuummy!! Thanks for sharing.

    1. Katerina Petrovska says:

      I am very glad you enjoyed it! Thank YOU! πŸ™‚

  4. Nicole says:

    I use a cast iron skillet for this recipe?

  5. Foxysdkids says:

    It’s delicious! Thank you!