Loading...

In a shallow bowl, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika. Mix well to create the dredging mixture.

Dredge each patted dry chicken breast thoroughly in the flour mixture, ensuring it is fully coated on all sides. Set aside on a clean plate.

In a large skillet or pan, melt the butter and olive oil over medium-high heat until shimmering.

Carefully add the seasoned chicken breasts to the hot pan. Cook for 4 to 5 minutes on each side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). You may need to cook in batches to avoid overcrowding the pan.

Remove the cooked chicken from the pan and set it aside on a plate. Loosely tent with foil to keep warm.

To the same pan (do not clean it), add the chicken broth and lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. This will add flavor to your sauce.

Stir in the heavy cream and Italian seasoning. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for a few minutes until it thickens slightly.

Stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth.

Return the cooked chicken breasts to the pan with the lemon cream sauce. Spoon the sauce generously over the chicken to coat.

Serve the Lemon Cream Chicken hot, perhaps with a side of pasta, rice, or steamed vegetables.


In a shallow bowl, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika. Mix well to create the dredging mixture.

Dredge each patted dry chicken breast thoroughly in the flour mixture, ensuring it is fully coated on all sides. Set aside on a clean plate.

In a large skillet or pan, melt the butter and olive oil over medium-high heat until shimmering.

Carefully add the seasoned chicken breasts to the hot pan. Cook for 4 to 5 minutes on each side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). You may need to cook in batches to avoid overcrowding the pan.

Remove the cooked chicken from the pan and set it aside on a plate. Loosely tent with foil to keep warm.

To the same pan (do not clean it), add the chicken broth and lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. This will add flavor to your sauce.

Stir in the heavy cream and Italian seasoning. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for a few minutes until it thickens slightly.

Stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth.

Return the cooked chicken breasts to the pan with the lemon cream sauce. Spoon the sauce generously over the chicken to coat.

Serve the Lemon Cream Chicken hot, perhaps with a side of pasta, rice, or steamed vegetables.
