lemon parmesan chicken
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30-Minute Creamy Lemon Parmesan Chicken

This Lemon Parmesan Chicken will be your busy day go-to.

Creamy Lemon Parmesan Chicken is an incredible restaurant quality meal you can make under 30 minutes. Tender and juicy chicken drowning in a creamy lemon parmesan sauce is a meal the family will go crazy for!

Wendy Paul shares how to make Lemon Parmesan Chicken. This dish is going to become a favorite dinner recipe for busy evenings. The chicken is generously coated in parmesan and pan-fried to give it a crispy crust. Smother in a lemon butter sauce with garlic to add a ton of flavor.

Find more recipes from Wendy on Instagram, @therealwendypaul, or at www.wendypaulcreations.com



Lemon Parmesan Chicken



  • 6 chicken cutlets, pounded evenly about ½” thickness
  • 1 cup paleo flour mix
  • ½ cup grated Parmesan cheese
  • ½ tsp. kosher salt
  • ½ tsp. fresh black pepper
  • ½ tsp. oregano


Prepare your chicken. I like to prep my chicken in a freezer bag, with my large rolling pin. Smash it until it’s a uniform thickness. Repeat until all chicken cutlets are prepared.

Mix together the flour, Parmesan, salt pepper and oregano in a small bowl. Dip the thin chicken cutlets on both sides generously.

In your medium high heat skillet, brown the coated chicken cutlets in a little olive oil until brown and tender, 2-3 minutes per side. Remove from the skillet and set aside.

Clean out the hot skillet carefully with any darker flour bits.

In the same skillet, make your sauce. (below)



  • 1 tbsp. butter
  • 1 lemon sliced and quartered thinly
  • 1 cup chicken broth
  • 1 lemon juiced and zested
  • 1 tsp. oregano
  • Pinch of red pepper flakes
  • ½ tsp. kosher salt
  • 1 cup heavy cream
  • 1 cup grated Parmesan chicken
  • Lemon slices for garnish
  • Fresh parsley for garnish


In your hot skillet, add the butter and small lemons sliced and quartered. Cook on both sides 1-2 minutes to brown and release the lemon juice. Then add the chicken broth, another lemon juiced and zested. Bring to a simmer. Then add the oregano, red pepper flakes and salt & heavy cream. Simmer for 1-2 minutes. Then take off the heat and add the Parmesan cheese and stir together to thicken.

Serve the sauce over the warm browned chicken, with mashed potatoes. Garnish with fresh parsley and lemon slices.

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