Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Parmesan Crusted Chicken with Lemon Cream

Parmesan Crusted Chicken with Lemon Cream

  • Author: Lina
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free (use gluten-free breadcrumbs)

Description

Easy Parmesan Crusted Chicken with Lemon Cream combines crispy, golden-browned chicken breasts with a tangy, velvety lemon cream sauce. Ready in under 30 minutes, this flavorful and elegant dish balances crunchy texture with rich citrus notes, making it perfect for quick weeknight dinners or impressing guests. Simple ingredients and straightforward steps ensure delicious results every time.

Ingredients

Scale

Chicken and Coating

  • 2 boneless, skinless chicken breasts
  • 1 cup freshly grated Parmesan cheese
  • 1 cup panko or regular breadcrumbs
  • Salt and pepper to taste
  • 2 tablespoons butter or olive oil (for dipping and cooking)

Lemon Cream Sauce

  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 cup heavy cream
  • 1 tablespoon butter or olive oil
  • Salt and pepper to taste

Garnish (optional)

  • Fresh parsley or thyme

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper to enhance the natural flavors.
  2. Create the Parmesan Crust: In a shallow bowl, combine freshly grated Parmesan cheese, breadcrumbs, and a pinch of salt and pepper. Lightly dip the chicken breasts in melted butter or olive oil, then press them firmly into the Parmesan mixture until fully coated on both sides.
  3. Cook the Chicken: Heat a skillet over medium heat and add a little olive oil or butter. Place the coated chicken breasts in the pan and cook for 4-5 minutes per side, until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F/74°C).
  4. Make the Lemon Cream Sauce: In the same skillet, lower the heat and add minced garlic. Sauté briefly until fragrant, about 30 seconds. Pour in fresh lemon juice and zest, then stir in heavy cream. Simmer gently until the sauce thickens slightly, scraping up any browned bits from the pan for extra flavor.
  5. Combine and Serve: Return the cooked chicken to the pan with the lemon cream sauce, spooning the sauce over the top. Garnish with fresh parsley or thyme before plating for a flavorful and attractive presentation.

Notes

  • Use fresh Parmesan cheese for the best crust texture and richer flavor instead of pre-shredded cheese.
  • Do not overcrowd the pan; cook chicken in batches if necessary to maintain crispiness.
  • Allow the chicken to rest a few minutes after cooking to ensure juicy bites.
  • Taste and adjust the lemon cream sauce by adding more lemon juice or cream to match your preferred balance of brightness and richness.
  • Use a non-stick skillet to prevent the Parmesan crust from sticking and for easier cleanup.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Pan-Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken breast with sauce
  • Calories: 420 kcal
  • Sugar: 1 g
  • Sodium: 600 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Keywords: Parmesan Crusted Chicken, Lemon Cream Sauce, Easy Chicken Recipe, Quick Dinner, Crispy Chicken, Gluten Free Chicken, Lemon Chicken

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dishesbylina.com/parmesan-crusted-chicken-with-lemon-cream/