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Chicken in Creamy, Lemon, Garlic and Parmesan Sauce ~ La Bella Vita Cucina

Chicken in Creamy, Lemon, Garlic & Parmesan Sauce

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  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 8 servings 1x


This recipe is a "WOW" of a chicken dish keeper! You'll be slurping down the sauce while it simmers on the stove (hint: double the sauce amount)! This chicken in a velvety cream sauce is so easy and fast, yet so packed with amazing creamy, cheesy, lemony, and garlicky flavors. You'll make this over and over again!


Units Scale
  • 1 lb chicken breasts (4), boneless, skinless and cut in the same thickness anywhere from 3/4″ thick to an inch and a half (1-1/2″)
  • 1/2 tsp salt
  • 1/4 tsp. freshly cracked black pepper
  • 1 cup flour
  • 1 stick butter
  • 1/4 cup onions, finely chopped
  • 3 garlic cloves, minced
  • 11/2 cups chicken broth/stock
  • 1 cup heavy cream
  • 12 Tbsp. freshly-squeezed lemon juice (add more if you want a stronger lemon flavor)
  • 12 tsp Dijon mustard (add the amount that you prefer for your own taste)
  • 11/2 cups Parmigiano (Parmesan) cheese (see notes)
  • Italian parsley, minced


  • Lemon slices
  • Sprigs of Italian parsley

Serve with:

  • Pasta
  • Mashed potatoes (not garlic mashed potatoes, because of the garlic in the recipe)
  • Green vegetables, such as peas or broccoli


    1. Slice chicken breasts so that each is a thin cutlet; making sure that all cutlets are as equal in size as possible.
    2. Sprinkle each side of the chicken cutlets with salt and pepper.
    3. Coat lightly with flour and shake off excess flour.
    4. Melt butter in a large skillet on medium-high heat.
    5. Add onions, chicken, and garlic. Saute until a golden crust develops . . . about 5 minutes on each side if thickly cut, or 3 minutes on each side if thinly cut.
    6. Add the onions and garlic.
    7. Add the chicken broth/stock, and lemon juice. This will deglaze the flavor bits on the bottom of the pan to blend into the cream sauce.
    8. Lower the flame heat to low and add the cream and the mustard.
    9. Add Parmesan cheese.
    10. Simmer for a few minutes to bring up the heat of the sauce.
    11. Sprinkle with minced parsley.
    12. Garnish with lemon slices and sprigs of Italian parsley.
    13. Serve with pasta, mashed potatoes, or rice.

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