Okay, buckle up buttercups, because I’m about to drop a recipe bomb on ya. We’re talking Easy Lemon Parmesan Chicken Skillet, the kind of dinner that makes you feel like you actually adulted, even if you’re wearing sweatpants and haven’t showered in two days. It’s lemony, it’s cheesy, it’s chicken-y… it’s basically comfort food with a slightly fancy twist. And the best part? It all happens in one skillet, so cleanup is a breeze! Easy Lemon Parmesan Chicken Skillet

My husband, bless his heart, isn’t the most adventurous eater. But THIS? He devours it. The first time I made it, he literally scraped the pan clean with a piece of bread. Bread! Who even does that? Now, whenever I ask what he wants for dinner, this is always in the top three. My kid? He’s a chicken nugget connoisseur, but he actually eats this chicken WITH lemon! It’s a miracle, I tell you, a freakin’ miracle! So, yeah, it’s a staple around here. You NEED this in your life.

Why You’ll Love This Easy Lemon Parmesan Chicken Skillet

It’s faster than ordering takeout, and tastes way better (no soggy fries here!).
One skillet = less dishes. I’m all about that life.
The lemony-parmesan sauce is seriously addictive. Like, lick-the-plate addictive.
Even picky eaters approve (I’m looking at you, Timmy).
It’s fancy enough for company, but easy enough for a Tuesday.

How to Make It

Okay, so first things first, grab your biggest skillet. I use my cast iron because I’m fancy like that (okay, not really, it just distributes heat well), but any skillet will do. Pat your chicken dry, because nobody wants soggy chicken, and season it like you mean it. Salt, pepper, garlic powder… go wild!

Now, heat up some olive oil in the skillet and sear those chicken breasts until they’re golden brown and gorgeous. Don’t overcrowd the pan, you might have to do it in batches. Take the chicken out and set it aside.

Next, in the same skillet, melt some butter (because butter makes everything better). Add your garlic and cook it until it smells amazing, but don’t burn it! Burnt garlic is the worst. Pour in your chicken broth, lemon juice, and a little bit of heavy cream if you’re feeling extra indulgent (I usually am). Bring it to a simmer and let it thicken up a bit.

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Now, stir in your Parmesan cheese, because duh. Season with salt and pepper to taste. Add the chicken back to the skillet and let it simmer in that luscious sauce until it’s cooked through. Sprinkle with some fresh parsley for a pop of color and you’re done!

See? Easy peasy lemon squeezy!

Ingredient Notes

Chicken Breasts: Gotta have the protein! I usually use boneless, skinless because it’s easier, but bone-in works too, just adjust the cooking time. And for Pete’s sake, don’t forget to pat them dry.
Olive Oil: For searing that chicken to perfection. You could use avocado oil too, or even vegetable oil in a pinch. I once used coconut oil and it wasn’t terrible, but the lemon and coconut vibe was kinda weird.
Butter: Because everything is better with butter, am I right? Unsalted is best so you can control the saltiness of the sauce. One time I only had salted butter and the sauce was a bit too salty but a dash of sugar fixed it.
Garlic: Don’t skimp on the garlic! It adds so much flavor. I usually use minced garlic from a jar because I’m lazy, but fresh is always better if you’re feeling ambitious.
Chicken Broth: The base of our lovely sauce. Low sodium is the way to go so you can control the salt. I’ve used water in desperation, and it worked, but it didn’t have the same oomph.
Lemon Juice: Freshly squeezed is the best, but bottled works too. Just don’t use that fake lemon juice in the plastic lemon thingy. That stuff is scary.
Heavy Cream: Makes the sauce extra creamy and delicious. You can use half-and-half or milk if you’re trying to be healthy (lies!). Once I subbed in sour cream and it curdled but it still tasted good.
Parmesan Cheese: The star of the show! Use the real stuff, not the powdered stuff in the green can. You’ll thank me later.
Parsley: For a pop of color and freshness. You can use dried parsley in a pinch, but fresh is always better. I skip it sometimes and no one complains.

Recipe Steps:

Prepare: Pat chicken dry and season with salt, pepper, and garlic powder.
Sear: Heat olive oil in a skillet and sear chicken until golden brown; set aside.
Sauté: Melt butter in the same skillet, add garlic, and cook until fragrant.
Simmer: Pour in chicken broth, lemon juice, and heavy cream. Bring to a simmer and thicken.
Combine: Stir in Parmesan cheese, season with salt and pepper.
Cook: Add chicken back to the skillet and simmer until cooked through.
Garnish: Sprinkle with fresh parsley and serve.

What to Serve It With

Okay, so this chicken is amazing on its own, but it’s even better with some sides. I usually serve it with pasta (linguine or fettuccine are my go-to’s), rice, or roasted vegetables. A simple salad is also a great option. And don’t forget the bread for soaking up all that delicious sauce!

Tips & Mistakes

Don’t overcrowd the skillet when searing the chicken. It’ll lower the temperature and the chicken won’t brown properly.
Watch the garlic carefully so it doesn’t burn. Burnt garlic is bitter and gross.
Don’t overcook the chicken! It’ll be dry and tough. Use a meat thermometer to make sure it’s cooked to 165°F.
If the sauce is too thin, you can add a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water) to thicken it up.
If the sauce is too thick, add a little more chicken broth or heavy cream to thin it out.
Don’t skip the lemon!

Storage Tips

Leftovers? What leftovers? Just kidding, sometimes there are leftovers. Store them in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in a skillet over low heat. And yes, I’ve totally eaten this cold straight from the fridge for breakfast. Don’t judge me.

Variations and Substitutions

Chicken Thighs: Use chicken thighs instead of chicken breasts for a richer flavor. Just adjust the cooking time accordingly.
Spinach: Add a handful of spinach to the skillet at the end for a boost of nutrients.
Sun-Dried Tomatoes: Add some sun-dried tomatoes to the sauce for a burst of flavor.
Different Cheese: Use a different kind of cheese, like mozzarella or provolone, instead of Parmesan. I’ve used a mix of whatever cheese scraps I had in the fridge and it was still tasty.
Gluten-Free: Use gluten-free flour to coat the chicken and gluten-free pasta to serve it with.
No Cream: Skip the cream for a lighter sauce.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just serve it over rice or potatoes instead of pasta. Or even quinoa! Nobody will know the difference.

Do I have to sear the chicken? It seems like extra work.

Okay, technically no, but it adds SO much flavor. Plus, it gives the chicken a nice crust. Trust me, it’s worth the extra five minutes.

Can I use pre-shredded Parmesan cheese?

You CAN, but the texture isn’t quite the same. Freshly grated melts better. But hey, if pre-shredded is all you got, go for it!

How lemony is this? I don’t want it to be too tart.

It’s lemony, but not overwhelmingly so. If you’re worried, start with less lemon juice and add more to taste. You can always add, but you can’t take away!

What if I don’t have heavy cream?

Half-and-half or milk will work in a pinch! It won’t be as creamy, but it’ll still be delicious. I’ve even used evaporated milk before, don’t tell anyone.

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Easy Lemon Parmesan Chicken Skillet