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Lemon Chicken Parmesan
  • Prep
  • Total
  • Serving
    Serves 3

Lemon Chicken Parmesan


  • 3 boneless skinless chicken breasts
  • 2 tablespoons of olive oil
  • ½ peeled and small diced shallot
  • 2 finely minced garlic cloves
  • 1 ½ cups of heavy cream
  • juice of ½ lemon
  • 1 teaspoon of chopped fresh thyme
  • 2 ounces of Stella Parmesan, shredded
  • salt and pepper to taste


  1. Preheat the oven to 375°.
  2. Season the chicken breasts on both sides with salt and pepper.
  3. Add the oil to a medium-size sauté or cast-iron pan over medium-high heat.
  4. Once the oil begins to lightly smoke add in the seasoned chicken breasts and cook for 3-4 minutes or until browned.
  5. Flip the chicken over and cook in the oven for 8-10 minutes or until cooked throughout.
  6. Remove the chicken from the pan and place the pan back on the burner over medium heat.
  7. Add in the shallots and garlic and cook for 2 to 3 minutes to lightly brown.
  8. Pour in the cream and cook until it becomes thick like alfredo sauce, which takes about 5-6 minutes.
  9. Finish by whisking in lemon juice, parmesan cheese, salt, and pepper.
  10. Place the chicken back in the sauce and serve.