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+ servings
5 from 10 votes
Pan seared chicken breasts with lemon cream sauce

Creamy Lemon Parmesan Chicken

15 15 15
WW Freestyle: 16
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
An easy, bright, and creamy one-pan recipe for chicken breasts cooked in a velvety lemon garlic sauce. 30-minutes from start to finish!
Course: Dinner
Cuisine: American, Italian, Mediterranean
Servings: 4 serves
Calories: 431


  • 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)


  • 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.


  • To lower your POINTS down to 10, use Half & Half in place of Heavy Cream, and use 3 tablespoons Extra Virgin Olive Oil; omit the butter. 
Nutrition Facts
Creamy Lemon Parmesan Chicken
Amount Per Serving (6 ounces)
Calories 431 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 18g90%
Cholesterol 169mg56%
Sodium 220mg9%
Potassium 515mg15%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 0g0%
Protein 26g52%
Vitamin A 1085IU22%
Vitamin C 5.4mg7%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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