Chicken With Lemon Cream Sauce


You know what I’d really like? Chicken with lemon cream sauce. OK. You probably got that I’m not writing about real food. But, it’s a clever way to get you to look at this article, right? I would hope so, because you haven’t read the title yet, and there could be a bunch of things it could be about — from a scrumptious pasta dish made from scratch, to the history of Chick-fil-A (I’m just guessing here). But we’re not talking about either of those, are we?


This Parmesan Crusted Chicken with Lemon Cream Sauce is the perfect quick and easy weeknight meal. Tender, juicy chicken breast, coated in crispy parmesan cheese and herbs, topped with a rich lemony cream sauce. It is the perfect low carb, keto alternative to breaded and fried chicken.

a white pan with parmesan crusted chicken breasts and a velvety lemon cream sauce, garnished with parsley



  • Chicken: For this Parmesan Crusted Chicken Recipe I used thinly sliced boneless, skinless chicken breast. You can buy chicken cutlets, or you can take a chicken breast and slice it lengthwise into 2 to 3 thin pieces. Alternatively, you can place a chicken breast between two pieces of plastic wrap and pound it thin.
  • Parmesan cheese: For this keto chicken parmesan recipe you want to use a finely grated parmesan. Fresh is best, but the green can variety will also work.
  • Dried Italian seasoning: Dried Italian seasoning is usually comprised of dried basil, oregano, rosemary, thyme, and marjoram. If you do not have any on hand, just use any combination of those dried herbs in the same amount as the recipe calls for.
  • Egg: The egg wash is what helps the parmesan coating stick to the chicken during the cooking process. You could also spread a little mayo on the chicken before coating it in the parmesan instead of using eggs.
  • Heavy cream: The heavy cream is the base of the lemon cream sauce. You could also use half and half but the sauce will not be as thick. If using half and half, I recommend adding a little extra parmesan cheese to the sauce.
  • Fresh lemon juice: Fresh is always best, but you can also use bottled lemon juice.
  • Garlic: If you do not have fresh garlic on hand, you can substitute 2 teaspoons of jarred minced garlic, or 1 teaspoon of garlic powder.
  • Lemon pepper seasoning: If the lemon pepper seasoning you are using does not have salt in it, you may want to add a pinch of sea salt to the sauce.



STEP 1: Set up two shallow bowls. In one bowl, crack the egg and fork whisk to make an egg wash. In the second bowl, combine the parmesan cheese and dried Italian seasoning.

STEP 2: In a small saucepan over medium heat, combine the heavy cream, garlic, lemon juice and lemon pepper seasoning. Slowly bring to a gentle boil, and then reduce the heat to low to simmer. Once the sauce starts to simmer and has small bubbles around the edge of the pan, add the Parmesan cheese. Mix until the cheese is melted and incorporated into the sauce. Continue to let simmer, stirring occasionally while you prepare the chicken.

STEP 3: Coat the chicken with the egg wash and then liberally coat with the parmesan mixture. Repeat this process with each piece of chicken. 

STEP 4: Heat the olive oil in a large skillet over medium to medium hight heat. Once the pan is heated and the oil is hot, add the chicken to the pan. Cook for 5 minutes or until crispy and golden brown on the bottom. Flip and cook for 3 to 5 minutes, or until the other side is golden brown and crispy. (Only flip the chicken once during cooking to ensure that the breading stays on.)

STEP 5: Top the chicken with the sauce and garnish with fresh parsley before serving.


  • Storage: Store leftover keto chicken parmesan in an airtight container in the fridge for up to 5 days. I recommend storing the leftover sauce and chicken separately.
  • Reheating: I recommend reheating the leftover parmesan crusted chicken in a skillet with a little bit of olive oil, in an air-fryer, or in the oven on broil for a few minutes. All of these methods will ensure that the chicken is nice and crispy again.
  • Make ahead: You can bread the chicken in advance and freeze it raw to cook later. Alternatively, you can cook the chicken and then freeze it for reheating later. If you cook the chicken before freezing, I recommend slightly undercooking it so that when you reheat it later it does not dry out.
  • Serve it with red sauce: For a more traditional keto chicken parmesan variation, try serving this with my Pesto Marinara Sauce or even this Three Cheese Garlic Marinara Sauce
  • Make it with pork: This parmesan crusted chicken is also delicious made as a parmesan crusted pork. Use thinly sliced pork chops in place of the chicken
  • Bread it: For a crispy gluten free chicken parmesan breading, try coating the chicken in my Nut Free Keto Breading Mix. It’s a texture like traditional breadcrumbs or panko and flour, only it’s low carb and gluten free.


a ceramic bowl with crispy Brussels sprouts topped with crispy chicken and lemon cream sauce

This Parmesan Crusted Chicken with Lemon Cream Sauce pairs so well with just about any side dish. Obviously my favorite choice would be mashed potatoes, but alas, those are not low carb. So here are some of my favorite keto-friendly side dishes to pair with this dish.


This cream sauce is seriously out of this world. So tangy, buttery, creamy and just melt-in-your-mouth AMAZING!


I hope you all had a wonderful Christmas! We spent most of our day watching Butters running around in a sequin Santa suit.

Yes, that’s really a sequin suit. It’s truly amazing. And something I want to leave on 365 days out of the year.

But more importantly, I need this lemon cream sauce in my life more than anything.

Coupled with the browned up bits from searing the chicken with added butter, garlic, and heavy cream, this cream sauce is E-P-I-C.

I may even want to try this again in pasta form because like I said – this sauce is everything.

This and the santa suit.

Now my life is complete.


yield:8 SERVINGS

prep time:10 MINUTES

cook time:40 MINUTES

total time:50 MINUTES

This cream sauce is seriously out of this world. So tangy, buttery, creamy and just melt-in-your-mouth AMAZING!


  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • Zest of 1 lemon
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons unsalted butter


  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • Juice of 1 lemon
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. In a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken.
  3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat, reserving 1 tablespoon, and set aside.
  4. Add garlic and red pepper flakes to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, lemon juice and basil; season with salt and pepper, to taste
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  7. Serve immediately.

Creamy Lemon Chicken Breast

Chicken breast recipes can be so dull – time to step it up! Cream and lemon are a luscious combination and is sensational served over golden crispy chicken. A quick and easy 10 minute recipe with few ingredients, serve this Creamy Lemon Chicken with pasta, mashed potato or for a low carb option, creamy cauliflower mash!

Close up of easy chicken breast recipe - Creamy Lemon Chicken

Chicken Breast Recipe

I was browsing my Instagram feed the other day, and all I could think was “it’s so yellow and orangey.” I shared this observation with my mother, and her immediate response was “Well, of course. You post so many cheesy bread, potatoes and meat. Everything you like is yellow and brown. Even Dozer is yellow.” (Imagine this with a Japanese accent and finished with a snort of laughter).

I had no smart comeback for that. Because it’s completely true. 

So one of my (many) New Years’ resolutions will be (yet again) to post more green foods on RecipeTin Eats.

But for now – more yellow food.

In fact, a whole skillet of yellow food. 

Creamy Lemon Chicken Breast in a skillet, fresh off the stove, ready to be served

What you need for creamy lemon chicken breast

Creamy Lemon Chicken ingredients
  • Chicken breast – or boneless skinless thigh
  • Chicken broth/stock – gives the sauce flavour (it’s pretty dull without it)
  • Cream and lemon – because we’re making a creamy lemon sauce
  • Parmesan – for umami AND to help thicken the sauce
  • Mustard – sauce thickening and extra flavour/tang
  • Flour – to dust chicken (gives it a crust that the sauce wants to cling to, optional)
  • Garlic – because garlic goes in 99% of my savoury foods
  • Butter – because butter makes everything better

How to make creamy lemon chicken breast

You’re 10 minutes away from having this for dinner!

How to make Creamy Lemon Chicken

Here’s how it goes down:

  • Sprinkle chicken with salt and pepper, dust with flour;
  • Pan fry until golden then remove
  • Add everything else in, then simmer for 3 minutes until thickened;
  • Return chicken into skillet to rewarm; and
  • Serve over pasta, mashed potato or for a low carb option, Creamy Mashed Cauliflower.

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