If you’re looking for a restaurant-quality dinner that’s surprisingly easy to make at home, this Creamy Lemon Chicken is it. Crispy golden chicken cutlets are simmered in a rich Parmesan cream sauce with fresh lemon, garlic, and shallots, then served over angel hair pasta. It’s creamy, comforting, and packed with bright flavor in every bite.
This is one of those meals that feels fancy enough for date night but simple enough for a weeknight dinner.
Why You’ll Love This Recipe
- Rich and creamy Parmesan lemon sauce
- Golden pan-seared chicken cutlets
- Made with simple pantry ingredients
- Perfect for weeknight dinners or special occasions
- Ready in under an hour
- Pairs perfectly with angel hair pasta
Ingredients You’ll Need
For the Chicken
- Chicken breasts
- Olive oil
- Cornstarch
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Tony Chachere’s Italian Seasoning
For the Sauce
- Butter
- Shallot
- Garlic
- White wine
- Chicken broth
- Heavy whipping cream
- Knorr chicken bouillon
- Lemon juice
- Parmesan cheese
- Red pepper flakes
For Serving
- Angel hair pasta
- Fresh parsley
- Additional Parmesan cheese
How to Make Creamy Lemon Chicken
Step 1: Prepare the Chicken
Slice the chicken breasts into thin cutlets. Season generously and coat each piece with cornstarch.
Step 2: Sear Until Golden
Cook the chicken in a hot skillet until golden brown and cooked through. Remove and set aside.
Step 3: Build the Sauce
In the same skillet, melt the butter and sauté the shallot and garlic until fragrant. Add the white wine and allow it to reduce slightly.
Step 4: Make It Creamy
Add the chicken broth, heavy cream, bouillon, Parmesan cheese, and lemon juice. Stir until smooth and creamy.
Step 5: Finish the Chicken
Return the chicken to the skillet and let it simmer in the sauce until tender and coated with flavor.
Step 6: Serve
Toss cooked angel hair pasta with parsley and serve with the creamy lemon chicken and extra Parmesan cheese on top.
Tips for the Best Creamy Lemon Chicken
- Freshly grated Parmesan melts smoother than pre-shredded cheese.
- Pound chicken to an even thickness for consistent cooking.
- Use fresh lemon juice for the best flavor.
- Don’t skip the cornstarch coating—it creates a beautiful golden crust.
- Add extra red pepper flakes if you like a little heat.
Creamy Lemon Chicken
Ingredients
Method
- Dice the shallot and parsley and mince the garlic. Set aside.
- Place the chicken cutlets in a bowl. Drizzle with olive oil and season with salt, black pepper, garlic powder, onion powder, smoked paprika, and Tony Chachere’s Italian Seasoning.
- Toss the chicken until evenly coated. Add enough cornstarch to fully coat all sides of the chicken cutlets.
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Add the coated chicken and sear for 4–6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- While the chicken cooks, boil the angel hair pasta according to package directions. Drain and set aside.
- In the same skillet, melt 1 stick of butter and add the diced shallot. Cook for 1–2 minutes until fragrant.
- Add the minced garlic and cook for another 1–2 minutes.
- Pour in the white wine and bring to a simmer, allowing it to reduce slightly.
- Add red pepper flakes if desired.
- Pour in the chicken broth and continue simmering.
- Stir in the heavy cream and Knorr chicken bouillon.
- Season with salt and black pepper to taste.
- Add the Parmesan cheese and lemon juice. Stir until the sauce is smooth and creamy.
- Return the chicken to the skillet. Cover and simmer for 12 minutes.
- Toss the cooked pasta with fresh parsley, black pepper, and a little butter if desired.
- Serve the creamy lemon chicken over the pasta and spoon extra sauce over the top.
- Garnish with fresh parsley and freshly grated Parmesan cheese before serving.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave. Add a splash of cream or chicken broth if the sauce thickens too much.
Frequently Asked Questions
Can I use chicken thighs instead?
Yes! Boneless skinless chicken thighs work great in this recipe.
What pasta works best?
Angel hair is my favorite, but fettuccine, linguine, or spaghetti are all delicious options.
Can I make it without wine?
Absolutely. Replace the wine with additional chicken broth.
Can I freeze it?
The chicken freezes well, but cream-based sauces can separate after thawing. For best results, enjoy fresh.
More Easy Dinner Recipes You’ll Love
- Creamy Tomato Basil Chicken
- Ground Beef and Broccoli
- Baked Feta Pasta
- Loaded Italian Pasta Salad
- Creamy Sliced Potato Bake
This Creamy Lemon Chicken is rich, comforting, and packed with flavor. The combination of crispy chicken, Parmesan cream sauce, and fresh lemon creates a meal that feels special without requiring hours in the kitchen.
The lemon cream sauce was incredible. It tasted like something I’d order at a restaurant, but it was surprisingly easy to make at home.