Tender, juicy chicken baked in a rich, creamy lemon garlic sauce with Parmesan, herbs, and a bright citrus flavor. This easy oven-baked dinner is perfect for family meals, busy weeknights, or a cozy weekend dinner.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 4
- Cooking Method: Oven-baked
Ingredients
For the Chicken - 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
For the Creamy Lemon Sauce - 1 tablespoon butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard (optional)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- Salt, to taste
For the Topping - 2 tablespoons chopped fresh parsley
- 2–3 thin lemon slices
- 2 tablespoons grated Parmesan cheese
- A pinch of red pepper flakes (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or cooking spray.
Step 2: Season the Chicken
Pat the chicken breasts dry with paper towels. Rub them with olive oil, paprika, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Arrange the seasoned chicken in a single layer in the prepared baking dish.
Step 3: Prepare the Creamy Lemon Sauce
Melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant.
Pour in the chicken broth and heavy cream. Stir gently, then add the Parmesan cheese, lemon juice, lemon zest, Dijon mustard, oregano, thyme, and black pepper.
Simmer gently for 2–3 minutes until the sauce is slightly thickened. Avoid boiling vigorously, as this can cause the cream sauce to separate.
Step 4: Assemble the Bake
Pour the creamy lemon sauce evenly over the chicken breasts.
Sprinkle the remaining Parmesan cheese on top and arrange lemon slices around or over the chicken for extra flavor.
Step 5: Bake the Chicken
Bake uncovered for approximately 25–35 minutes, depending on the thickness of the chicken breasts.
Check the thickest part of each breast with a food thermometer. The chicken is ready when it reaches an internal temperature of 165°F (74°C).
If you want a more golden top, broil for 1–2 minutes at the end, watching carefully to prevent burning.
Step 6: Rest and Garnish
Remove the baking dish from the oven and let the chicken rest for 5 minutes.
Spoon the creamy lemon sauce over the chicken, then garnish with fresh parsley, extra Parmesan, and a little lemon zest.
Serve warm with plenty of sauce.
Serving Suggestions
This creamy lemon chicken pairs wonderfully with:
- Garlic mashed potatoes
- Steamed broccoli or asparagus
- Roasted carrots and zucchini
- Rice or cauliflower rice
- Buttered pasta
- A fresh Mediterranean salad
- Roasted potatoes with herbs
Nutrition Information
Estimated per serving, based on 4 servings. - Calories: 450–520
- Protein: 42–50 g
- Carbohydrates: 5–8 g
- Fat: 27–34 g
- Fiber: 0–1 g
- Sugar: 2–4 g
- Sodium: 500–750 mg
Nutrition values vary depending on chicken size, cream, Parmesan, and the amount of sauce consumed.
Nut Information & Allergens - Tree nuts: No nuts are intentionally included.
- Peanuts: Not included.
- Dairy: Contains heavy cream, butter, and Parmesan cheese.
- Gluten: The ingredients are naturally gluten-free when the chicken broth and seasonings are verified gluten-free.
- Other possible allergens: Check the labels of Dijon mustard, broth, and packaged seasonings.
- Nut allergy precaution: If preparing for someone with a nut allergy, check every ingredient label and prevent cross-contact with nuts during preparation.
Questions & Answers (Q&A)
Q1: Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs are delicious in this recipe. Adjust the baking time according to their size and check that they reach 165°F (74°C).
Q2: Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner and less rich. For a creamier result, use half-and-half or a mixture of milk and a little cream cheese.
Q3: Why did my creamy lemon sauce separate?
The sauce may separate if it boils too vigorously or if too much lemon juice is added. Simmer gently and stir the lemon juice into the sauce gradually.
Q4: Can I make this recipe ahead of time?
Yes. Prepare the sauce and season the chicken in advance, refrigerate separately, and assemble shortly before baking. Keep raw chicken refrigerated and separate from ready-to-eat ingredients.
Q5: How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently until the chicken reaches 165°F (74°C), adding a splash of broth or cream if the sauce becomes too thick.
Q6: Can I add vegetables to the baking dish?
Absolutely! Broccoli, asparagus, spinach, mushrooms, and zucchini all work well. For vegetables that cook quickly, add them partway through baking to avoid overcooking.
Q7: Is this recipe low-carb?
Yes. It is relatively low in carbohydrates, with approximately 5–8 grams per serving, depending on the ingredients. Serve with non-starchy vegetables for a low-carb meal.
Q8: Can I make this recipe without Parmesan?
Yes. You can omit Parmesan or use a suitable dairy-free alternative. The sauce will be less cheesy and may need a little extra seasoning.
Q9: Can I freeze creamy lemon chicken?
You can freeze it in an airtight, freezer-safe container for up to 2 months for best quality. Cream sauces may change texture after thawing, so reheat gently and stir well.
Q10: How can I make the lemon flavor stronger?
Add a little extra lemon zest or a small squeeze of fresh lemon juice just before serving. This gives the dish a brighter flavor without making the cream sauce too acidic.
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