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This Parmesan crusted chicken with lemon cream sauce is one of my favorite go-to dinners when I want something comforting and restaurant-worthy without spending hours in the kitchen. It brings together crispy golden chicken and a smooth lemon-infused cream sauce that tastes indulgent but is surprisingly simple to make.
The first time I made this, I was trying to impress my in-laws with a quick meal and ended up with requests for seconds and the recipe. Now it's a monthly favorite.
Ingredients
- Thin chicken breast slices: Boneless and skinless pieces make for quicker cooking and even crust coverage
- Finely grated parmesan cheese: Choose fresh parmesan for best flavor and texture
- Dried Italian seasoning: Adds herby flavor from a blend of basil oregano thyme rosemary and marjoram
- Egg: Acts as a binder to help the cheese stick and crisp up
- Heavy cream: Creates the rich base for the lemon cream sauce and gives it body
- Fresh lemon juice: Adds brightness to balance the richness of the cream
- Garlic: Brings a savory kick to both the sauce and the chicken
- Lemon pepper seasoning: Gives a citrusy edge with a bit of spice that lifts the dish
- Olive oil: Helps the crust get perfectly golden and crispy in the skillet
- Fresh parsley: Adds color and freshness to the finished plate
Step-by-Step Instructions
- Prepare the Coating:
- In two shallow bowls prepare the egg wash in one by beating an egg and combine grated parmesan with dried Italian seasoning in the other
- Make the Sauce:
- In a small saucepan add heavy cream garlic lemon juice and lemon pepper seasoning over medium heat
Bring to a gentle boil then reduce to low heat and simmer
Once small bubbles appear stir in the parmesan cheese until melted and the sauce thickens slightly - Coat the Chicken:
- Dip each piece of chicken in the egg wash then coat generously in the parmesan herb mix making sure each side is well covered
- Cook the Chicken:
- Heat olive oil in a skillet over medium heat
Add chicken pieces once the oil is hot
Cook for 5 minutes until the bottom is golden and crispy
Flip once and cook the other side for 3 to 5 minutes
Avoid moving the chicken too much to keep the crust intact - Add the Finishing Touches:
- Spoon the warm lemon cream sauce over the chicken right before serving and sprinkle with fresh parsley
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I absolutely love how the lemon and parmesan play together in this dish. My sister once said it reminded her of something from a fancy bistro and now it’s our go to family celebration meal.
Storage Tips
Store leftovers in separate containers for chicken and sauce to keep the crust crispy
Refrigerate for up to five days and reheat in a skillet air fryer or oven broiler to maintain texture
Ingredient Substitutions
You can use mayo instead of egg for the coating
Half and half can be used in the sauce with extra cheese for thickness
Thin pork chops work well in place of chicken
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Serving Suggestions
Great with sautéed green beans or cauliflower mash
Can be served with zucchini noodles or a fresh green salad for a full meal
Cultural Context
This dish draws inspiration from classic Italian chicken parmesan but removes the tomato sauce and breadcrumbs to keep it low carb while staying rich and comforting
Frequently Asked Questions
- → Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice offers brighter flavor. Bottled works in a pinch, just ensure it's 100% juice.
- → What can I use instead of heavy cream?
You can substitute half and half, though the sauce may be thinner. Add extra cheese to thicken if needed.
- → How do I keep the coating crispy?
Don't overcrowd the pan, cook at medium-high heat, and flip only once to prevent sogginess or peeling.
- → Can I prep this dish ahead?
Yes, you can bread the chicken and refrigerate or freeze before cooking. Store sauce separately for best texture.
- → Is this dish gluten-free?
Yes, as long as your parmesan and seasonings are certified gluten-free, the dish contains no flour or breadcrumbs.