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Lemon Parmesan Chicken Skillet with creamy sauce and fresh herbs in a white ceramic dish

Lemon Parmesan Chicken Skillet

This Lemon Parmesan Chicken Skillet is a quick and flavorful one-pan dinner featuring perfectly seared chicken breasts in a bright, creamy lemon butter Parmesan sauce. Ready in about 20 minutes, it's an easy weeknight meal that tastes restaurant-quality with minimal cleanup!
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Course: Main Course
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (uniform thickness)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 0.75 cup chicken broth
  • 3 tbsp fresh lemon juice (about 1 large lemon)
  • 1 tsp lemon zest
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tbsp all-purpose flour (or almond flour for keto)
  • 1 tbsp fresh parsley, chopped (for garnish)
  • to taste fresh thyme or rosemary sprigs (optional)
  • to taste salt and pepper

Equipment

  • large skillet
  • paper towels for drying chicken
  • small bowl for lemon juice
  • spatula or tongs
  • cutting board and knife
  • microplane or zester for lemon zest

Method
 

  1. Pat the chicken breasts completely dry with paper towels. Season both sides generously with salt and pepper. Lightly dust with flour if desired for extra crispiness.
  2. Zest one large lemon and juice it into a small bowl. Mince the garlic and measure out the Parmesan cheese and chicken broth so everything is ready to go.
  3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts without overcrowding the pan. Sear for 5–6 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate.
  4. Reduce the heat to medium-low. Add butter to the same skillet and let it melt. Add the minced garlic and sauté for about 1 minute until fragrant.
  5. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the lemon zest and let the sauce simmer for 2–3 minutes until slightly reduced.
  6. Stir in the freshly grated Parmesan cheese until melted and the sauce is silky and smooth. Taste and adjust seasoning with salt, pepper, or more lemon juice as needed.
  7. Return the seared chicken to the skillet and spoon the lemon Parmesan sauce over the top. Add fresh thyme or rosemary sprigs if using. Garnish with chopped parsley and serve immediately over pasta, rice, or with crusty bread.

Notes

Pat the chicken completely dry with paper towels before searing for the best golden crust. Don't overcrowd the skillet — cook in batches if needed. Start with half a lemon's juice and adjust to taste to avoid overpowering the Parmesan. Add fresh herbs like thyme or rosemary at the very end to preserve their flavor. For a keto version, use almond flour instead of regular flour for coating. Leftovers taste even better the next day as the lemon flavors intensify.