Lemon Garlic Butter Chicken with Creamy Parmesan

by

Of course! This is a classic, restaurant-quality dish that is surprisingly easy to make at home. The combination of pan-seared chicken in a luxurious lemon garlic parmesan sauce is a guaranteed crowd-pleaser.

Here’s a detailed, foolproof recipe that will guide you to perfection.

Lemon Garlic Butter Chicken with Creamy Parmesan Sauce

This recipe creates tender, juicy chicken smothered in a rich, velvety sauce that’s perfect over pasta, mashed potatoes, or with crusty bread.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

For the Chicken:

· 4 boneless, skinless chicken breasts (or thighs, pounded to even thickness)
· Salt and freshly ground black pepper
· 1 teaspoon Italian seasoning or paprika (for color and flavor)
· 2 tablespoons all-purpose flour (optional, for a better sear)
· 2 tablespoons olive oil

For the Lemon Garlic Parmesan Sauce:

· 4 tablespoons unsalted butter
· 4-5 cloves garlic, minced
· 1 ½ cups chicken broth
· 1 cup heavy cream (or half-and-half for a lighter version)
· 1 cup freshly grated Parmesan cheese
· Juice of 1 large lemon (about 3 tablespoons)
· 1 teaspoon dried oregano or thyme
· ¼ teaspoon red pepper flakes (optional, for a subtle kick)
· 2 cups fresh spinach (optional, for a complete meal)
· ¼ cup fresh parsley, chopped

Step-by-Step Instructions

Step 1: Prepare the Chicken

  1. If your chicken breasts are very thick, place them between two pieces of plastic wrap and gently pound them to an even ½-inch to ¾-inch thickness. This ensures they cook evenly.
  2. Pat the chicken completely dry with paper towels. This is crucial for getting a golden-brown sear.
  3. Season both sides generously with salt, black pepper, and Italian seasoning/paprika. If using, lightly dust both sides with flour and shake off the excess.

Step 2: Pan-Sear the Chicken

  1. In a large skillet (stainless steel or cast-iron work best), heat the olive oil over medium-high heat.
  2. Once the oil is hot, add the chicken. Cook for 5-7 minutes per side, without moving, until a golden-brown crust forms and the chicken is cooked through (internal temperature of 165°F / 74°C).
  3. Remove the chicken from the skillet and set it aside on a plate. Tent loosely with foil to keep warm.

Step 3: Make the Incredible Sauce

  1. Sauté Garlic: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 60 seconds until fragrant. Be careful not to burn it.
  2. Deglaze: Pour in the chicken broth. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan—this is where tons of flavor lives!
  3. Simmer: Let the broth simmer for 2-3 minutes to reduce slightly.
  4. Add Cream & Herbs: Stir in the heavy cream, dried oregano, and red pepper flakes (if using). Bring to a gentle simmer (do not boil vigorously).
  5. Incorporate Cheese: Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until it’s completely melted and the sauce is smooth.
  6. Finish with Lemon & Spinach: Stir in the fresh lemon juice. If using spinach, add it now and stir until it wilts, about 2-3 minutes. Taste the sauce and adjust seasoning with more salt, pepper, or lemon juice as needed.

Step 4: Bring It All Together

  1. Return the chicken and any accumulated juices back to the skillet, spooning the sauce over the top.
  2. Let it heat through for 2-3 minutes over low heat.
  3. Garnish with fresh chopped parsley.

Serving Suggestions

· Over Pasta: Toss with fettuccine, linguine, or penne.
· With Mashed Potatoes: The creamy sauce is divine over a bed of creamy mashed potatoes.
· With Rice: Jasmine or basmati rice soaks up the sauce beautifully.
· With Vegetables: Serve alongside roasted asparagus, green beans, or a simple salad.
· And of course… with a slice of your homemade Ciabatta Bread or Cheesy Texas Toast to mop up every last drop of sauce!

Chef’s Tips for Success

· Don’t Crowd the Pan: If your skillet is small, cook the chicken in two batches. Overcrowding will steam the chicken instead of searing it.
· Freshly Grate Your Parmesan: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and less smooth. A block of Parmigiano-Reggiano is ideal.
· Control the Heat: When adding the cream and cheese, keep the heat low to prevent the sauce from breaking (separating).
· The Lemon is Key: Add the lemon juice after the cheese has melted. Adding acid to very hot dairy can sometimes cause curdling. Adding it at the end ensures a bright, fresh flavor.
· Cream Substitute: For a lighter version, you can use half-and-half, but avoid milk as it is more likely to curdle and won’t provide the same richness.

Enjoy this spectacular, comforting meal that’s sure to become a regular in your dinner rotation

Leave a Comment