Recipes Main Dishes Chicken Parmesan Creamy Lemon Parmesan Chicken 4.8 (22) 19 Reviews 3 Photos Chicken thighs are breaded with Parmesan and simmered in a delicious lemon cream sauce. Serve with rice or pasta and a side salad. By Juliana Hale Juliana Hale Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories. Allrecipes' editorial guidelines Updated on October 3, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 3 3 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Jump to recipe This lemon Parmesan chicken recipe is an “easy, yet impressive, dish to accomplish,” according to recipe tester Barrett Heald. Creamy Lemon Parmesan Chicken Ingredients These are the ingredients you’ll need to make this creamy Parmesan chicken recipe at home: Cheese: Of course, you’ll need Parmesan cheese (freshly grated is best). You’ll also need mascarpone (or cream cheese) for the rich sauce. Flour: Dredge the chicken in all-purpose flour before you brown it for the crispiest results. Chicken: Eight boneless skinless chicken thighs will make four servings. Seasonings: Simply season the chicken with salt and black pepper. Oil: Brown the chicken in olive oil. Garlic: Three cloves of garlic add bold flavor. Broth: Use store-bought or homemade chicken broth. Lemon: This creamy chicken recipe uses every part of the lemon, from the zest to the juice. You’ll also garnish each serving with lemon wedges. Cornstarch: Make a slurry with cornstarch and water to thicken the sauce. Herbs: Garnish each serving with fresh basil or oregano for a pleasant pop of color. How to Make Lemon Parmesan Chicken You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make creamy lemon Parmesan chicken: Mix ¼ cup of the Parmesan with flour and season the chicken. Dredge each piece of chicken in the flour mixture. Brown the chicken on all sides, remove from the skillet, and cook the garlic in oil. Mix the broth, mascarpone, lemon zest and juice, and remaining Parmesan. Add the mixture to the skillet and bring to a boil. Make a cornstarch slurry and whisk into the broth mixture. Return the chicken to the skillet and cook until it’s no longer pink.Garnish with fresh oregano and serve with lemon wedges. Test Kitchen Tips This recipe was developed in our test kitchen. Check out some tips and tricks from culinary experts that might make the cooking process easier: One medium lemon will provide a teaspoon lemon zest and three tablespoons of lemon juice. It’s easier to remove the zest from a lemon before juicing the fruit. A microplane zester allows you to shred tiny, uniform pieces of lemon peel faster and with less pressure than a regular grater or citrus zester. What to Serve With Lemon Parmesan Chicken “This would be great with a crunchy green salad,” says recipe developer Juliana Hale. Our test kitchen experts recommend serving the creamy lemon Parmesan chicken over cooked bowtie pasta or rice if you like. For more delicious inspiration, explore our collection of Best Side Dishes for Chicken, No Matter How You Cook It. How to Store Lemon Parmesan Chicken Store your leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave, on the stove, or in the oven. Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 3/4 cup grated parmesan cheese 1/4 cup flour 8 skinless boneless chicken thighs 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 3 cloves garlic, minced 1 3/4 cups low sodium chicken broth 1/2 cup mascarpone 1 teaspoon lemon zest 3 tablespoons freshly squeezed lemon juice 1 tablespoon cornstarch 1 tablespoon water chopped fresh oregano to taste 4 lemon wedges for serving Directions Gather all ingredients. Dotdash Meredith Food Studios Combine 1/4 cup Parmesan cheese and flour in a shallow dish. Dotdash Meredith Food Studios Sprinkle chicken with salt and pepper. Dredge chicken in flour mixture to coat. Dotdash Meredith Food Studios Heat oil in a 12-inch skillet over medium-high heat. Add chicken, half at a time, and brown well, 3 to 4 minutes per side. Remove chicken from skillet. Dotdash Meredith Food Studios Add garlic to skillet and cook over medium until fragrant, about 1 minute. Dotdash Meredith Food Studios Whisk together broth, mascarpone, lemon zest, lemon juice, and remaining 1/2 cup Parmesan cheese in a medium bowl. Add to skillet. Bring to a boil. Dotdash Meredith Food Studios Whisk together cornstarch and water in a small bowl. Add to skillet, stirring until thickened and bubbly. Dotdash Meredith Food Studios Return chicken to skillet, return to boiling. Reduce heat, cover and simmer until chicken is no longer pink (170°F), 5 to 6 minutes. Dotdash Meredith Food Studios Slice chicken and return to sauce. Serve mixture topped with fresh oregano. Serve with lemon wedges. Dotdash Meredith Food Studios Cook’s Note You can use 4 ounces softened cream cheese instead of mascarpone. Basil can be used instead of oregano. I Made It Print Nutrition Facts (per serving) 874 Calories 57g Fat 34g Carbs 68g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 874 % Daily Value * Total Fat 57g 72% Saturated Fat 25g 124% Cholesterol 369mg 123% Sodium 1286mg 56% Total Carbohydrate 34g 12% Dietary Fiber 6g 20% Total Sugars 8g Protein 68g 136% Vitamin C 101mg 113% Calcium 288mg 22% Iron 4mg 24% Potassium 1106mg 24% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.