Introduction

This Creamy Lemon Herb Parmesan Chicken is a delightful dish that combines tender chicken breasts with a rich, tangy sauce infused with fresh herbs and parmesan cheese. Perfect for a comforting weeknight dinner or a special occasion, it pairs wonderfully with rice, pasta, or your favorite vegetables.

Creamy Lemon Herb Parmesan Chicken Recipe - Recipe Image

Ingredients

2 lbs. organic chicken breasts
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried thyme (Tuscan seasonings)
1 teaspoon smoked paprika (Tuscan seasonings)
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano (Tuscan seasonings)
1 teaspoon garlic powder
½ teaspoon sea salt (Tuscan seasonings)
½ teaspoon black pepper (Tuscan seasonings)
½ teaspoon dried rosemary
4 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
1 ½ cups organic heavy cream
1 cup organic chicken stock
3 tablespoons white cooking wine
4 tablespoons freshly-squeezed lemon juice
1 cup freshly-grated parmesan cheese
1 teaspoon lemon zest
1 cup chopped kale
½ lemon, sliced thin (skin on)

Instructions

Step 1: In a large bowl, combine the chicken breasts with sea salt, black pepper, dried oregano, smoked paprika, and dried thyme. Mix well until the chicken is fully coated. Let it sit for 5-10 minutes to absorb the flavors.
Step 2: Heat a 12-inch skillet over medium-high heat and melt the butter. Add the minced garlic and sauté until fragrant and translucent, about 1-2 minutes.
Step 3: Add the seasoned chicken to the skillet and cook each side until golden brown, about 3-4 minutes per side. Remove the chicken and set aside to rest on a plate.
Step 4: In the same skillet, heat the olive oil. Stir in 1-2 tablespoons of the Tuscan seasoning blend, mixing well to release the aromas.
Step 5: Reduce heat to medium-low. Slowly pour in the heavy cream, chicken stock, lemon juice, lemon zest, and white wine, stirring to combine. Let the sauce bubble gently for 1-2 minutes.
Step 6: Add the grated parmesan cheese, whisking continuously until it melts and the sauce thickens, about 2-3 minutes. Stir in the lemon slices and chopped kale.
Step 7: Return the chicken breasts to the skillet, spooning the sauce over them. Let everything simmer together for 15-20 minutes, until the chicken is cooked through and tender. Stir occasionally to coat the chicken with sauce.
Step 8: Remove from heat and serve the chicken breasts with the creamy lemon herb sauce. Garnish with extra grated parmesan if desired. Enjoy with your favorite sides such as rice, pasta, or vegetables.

Tips & Variations

Add your favorite greens like spinach, broccolini, collards, or asparagus to enhance the flavor and nutrition of the dish.
Store leftover Tuscan seasoning in a sealed jar or ziplock bag to use later as a spice rub or garnish.
For a dairy-free version, replace butter with vegan butter, heavy cream with full-fat coconut milk or cream, and parmesan with your choice of dairy-free cheese or nutritional yeast.

Storage

Store any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the sauce’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well in this recipe and will add extra moisture and flavor. Adjust cooking time as thighs may take a bit longer to cook through.

What can I substitute for white cooking wine?

If you prefer not to use wine, substitute with additional chicken stock or a splash of white grape juice mixed with a teaspoon of vinegar for acidity.

Creamy Lemon Herb Parmesan Chicken Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

This Creamy Lemon Herb Parmesan Chicken recipe features tender organic chicken breasts coated in a vibrant Tuscan seasoning blend, seared to perfection, and simmered in a luscious creamy lemon parmesan sauce enriched with kale and fresh lemon slices. Perfectly balanced with herbs and a hint of tangy citrus, this dish is comforting yet elegant, ideal for a satisfying weeknight dinner or special occasion.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

Chicken

2 lbs. organic chicken breasts
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon dried thyme

Tuscan Seasonings

1 teaspoon dried thyme
1 teaspoon smoked paprika
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried rosemary

Sauce

4 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
1½ cups organic heavy cream
1 cup organic chicken stock
3 tablespoons white cooking wine
4 tablespoons freshly squeezed lemon juice
1 cup freshly grated parmesan cheese
1 teaspoon lemon zest
1 cup chopped kale
½ lemon, sliced thin (skin on)

Instructions

Season the Chicken: In a large bowl, combine the chicken breasts with sea salt, black pepper, dried oregano, smoked paprika, and dried thyme. Mix thoroughly until the chicken is evenly coated. Let it sit for 5-10 minutes to absorb the flavors.
Cook the Chicken: Heat a large 12-inch skillet over medium-high heat and add the unsalted butter. Once melted, add the minced garlic and sauté until fragrant and translucent, about 1-2 minutes. Add the seasoned chicken breasts and sear each side for 3-4 minutes until nicely browned. Remove the chicken from the skillet and set aside to rest.
Prepare the Creamy Lemon Tuscan Sauce: In the same skillet, add 1 tablespoon of extra virgin olive oil and heat it. Stir in 1-2 tablespoons of the prepared Tuscan seasoning blend until well combined. Reduce the heat to medium-low and gradually add the heavy cream, chicken stock, lemon juice, lemon zest, and white cooking wine, stirring to combine. Let the mixture simmer gently for 1-2 minutes until slightly bubbling.
Incorporate Parmesan and Lemon: Add the freshly grated parmesan cheese to the skillet and whisk continuously until it fully melts and the sauce thickens, which should take about 2-3 minutes. Stir in the thin lemon slices, mixing them into the sauce evenly.
Add Kale and Combine: Fold in the chopped kale and stir well to incorporate it into the sauce. Return the rested chicken breasts to the skillet, covering them with sauce.
Simmer to Finish: Allow everything to simmer together for 15-20 minutes over medium-low heat, letting the chicken cook through and become tender while absorbing the flavors. Stir the sauce occasionally and occasionally spoon it over the chicken to keep it moist and flavorful.
Serve: Remove from heat once the chicken is fully cooked and the sauce is rich and creamy. Serve hot with your choice of sides such as rice, pasta, or roasted vegetables. Garnish with additional grated parmesan if desired. Enjoy your meal!

Notes

STORAGE: Store any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
GREENS: You can substitute or add other greens like spinach, broccolini, collards, or asparagus for extra flavor and nutrition.
TUSCAN SEASONING STORAGE: Keep leftover Tuscan seasoning blend in a ziplock bag or jar for future use or as a garnish.
DAIRY-FREE OPTION: Replace unsalted butter with vegan butter, heavy cream with full-fat coconut milk or coconut cream, and parmesan cheese with dairy-free shredded cheese or nutritional yeast for a dairy-free version.

Keywords: Creamy Lemon Chicken, Parmesan Chicken, Tuscan Chicken, Herb Chicken, Skillet Chicken, Creamy Sauce Chicken, Lemon Herb Chicken