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Creamy Lemon + Herb Parmesan Chicken
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5 from 1 vote

Creamy Lemon Herb Parmesan Chicken

The Tuscan flavors in this Creamy Lemon Herb Parmesan Chicken are rich and flavorful with lemon, white wine, heavy cream, and healthy kale.
Course Main Course
Keyword baked, chicken, classic, dinner, easy, food, healthy, herbs, homemade, indulge, kale, lemon, recipe, savory, skillet, summer, tuscan, weeknight meals
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 servings
Author Shanika | Orchids + Sweet Tea



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


  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 tsps dried parsley
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried rosemary


  • 4 Tbsps unsalted butter
  • 1 Tbsp Extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 1/2 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 tsp lemon zest
  • 1 cup chopped kale
  • 1/2 lemon, sliced thin (skin on)



  • 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.


  • 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.


  • In the same skillet, add 1 Tbsp 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!


  • 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.