Creamy Lemon Herb Parmesan Chicken

Plate of Creamy Lemon and Herb Parmesan Chicken

5 from 6 votes

Creamy Lemon Herb Parmesan Chicken

Experience the rich and delightful flavors of Tuscany with this Creamy Lemon Parmesan Chicken! This mouthwatering creamy chicken recipe brings together the perfect combination of homemade Tuscan seasoning, tender chicken, velvety heavy cream, and the wholesome goodness of kale. Incredibly easy to prepare, it's an ideal summer dinner + satisfying, easy weeknight meal that will leave your taste buds singing. Even the kids will love this creamy chicken! Dairy-free option.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Keyword: baked, chicken, classic, dinner, easy, food, healthy, herbs, homemade, indulge, kale, lemon, recipe, savory, skillet, summer, tuscan, weeknight meals

Servings: servings

Calories: 1718kcal

Author: Shanika

Ingredients

CHICKEN:

2 lbs. organic chicken breasts
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon dried thyme

TUSCAN SEASONINGS:

1 teaspoon dried thyme
1 teaspoon smoked paprika
2 tsps dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried rosemary

SAUCE:

4 Tbsps unsalted butter
1 tablespoon Extra virgin olive oil
4 garlic cloves, minced
1 ½ cups organic heavy cream
1 cup organic chicken stock
3 Tbsps white cooking wine
4 Tbsps freshly-squeezed lemon juice
1 cup freshly-grated parmesan cheese
1 teaspoon lemon zest
1 cup chopped kale
½ lemon, sliced thin (skin on)

US Customary - Metric

Instructions

SEASON THE CHICKEN:

In a large bowl, add your freshly cleaned + rinsed chicken along with the salt, black pepper, oregano, smoked paprika, and thyme, mixing everything together until chicken is fully coated. Let it sit for 5-10 minutes.

COOK THE CHICKEN:

In a large skillet (12-inch) over medium-high heat, add the butter and once fully melted, add the minced garlic, sautéing until fragrant and translucent, about 1-2 minutes.
Add the seasoned chicken and cook on each side until seared, about 3-4 minutes each side. Once brown on each side, remove from skillet and set unto a plate to "rest" while you make the sauce.

TO MAKE THE CREAMY LEMON TUSCAN SAUCE:

In the same skillet, add 1 tablespoon of olive oil until heated.
Add in 1-2 Tbsps tuscan blend seasonings and stir until well combined.
Reduce the heat to medium-low and slowly add in the heavy cream, chicken stock, lemon juice, lemon zest, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add in the lemon slices, stirring them into the sauce.
Add in the chopped kale, stirring until combined and return the chicken breasts. Let everything simmer for 15-20 minutes or until the chicken is cooked through and tender.
Stir the sauce occasionally and spoon it unto the chicken breasts as they continue to cook.
Remove from heat once done.
To serve, enjoy the chicken with your favorite side (i.e. rice, pasta, veggies, etc.). Garnish with a bit of grated parmesan (for extra cheesy flavor), if desired.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus.
TUSCAN SEASONING (STORAGE): Any leftover tuscan blend seasoning can be stored in a ziplock bag or jar for later use or used as garnish.
DAIRY-FREE OPTION: To make this sauce dairy-free, simply use vegan butter instead of the regular butter. Then swap the cream with full-fat coconut milk or coconut cream. And use your favorite dairy-free shredded cheese or nutritional yeast instead of parmesan.

Nutrition