Ingredients
4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika (optional, for color)
2 tbsp olive oil or avocado oil
1 cup heavy cream
1/3 cup chicken broth (low sodium)
2 tbsp fresh lemon juice (about 1 lemon)
1 tbsp lemon zest (from 1 lemon)
2 cloves garlic, minced
1/2 tsp dried Italian seasoning (or a mix of dried basil and oregano)
1/3 cup grated Parmesan cheese
2 tbsp butter, cut into small pieces
2 tbsp chopped fresh parsley (optional, for garnish)
Lemon slices, thinly sliced (optional, for topping)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with a bit of olive oil or nonstick spray.
Pat the chicken breasts dry with paper towels. If they are very thick, slice them in half horizontally so they cook more evenly. Season both sides of the chicken with salt, black pepper, garlic powder, onion powder, and paprika.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the chicken for 2–3 minutes per side until lightly golden. You don’t need to cook it through; it will finish in the oven. Transfer the seared chicken breasts to the prepared baking dish in a single layer.
In a medium bowl or large measuring cup, whisk together the heavy cream, chicken broth, lemon juice, lemon zest, minced garlic, Italian seasoning, and Parmesan cheese until well combined.
Pour the cream and lemon mixture evenly over the chicken in the baking dish. Dot the top with the butter pieces and add a few thin lemon slices on top of the chicken if you like a stronger lemon flavor.
Bake, uncovered, for 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce is bubbling and slightly thickened around the edges.
Remove the dish from the oven and let the chicken rest for 5 minutes. The sauce will continue to thicken slightly as it cools. Taste the sauce and adjust seasoning with a bit more salt or pepper if needed.
Garnish with chopped fresh parsley and serve the chicken with plenty of the creamy lemon sauce spooned over the top and over your chosen sides.
Variations & Tips
To make this even more weeknight-friendly, you can prep the sauce and season the chicken the night before, then just sear and bake when you get home. If you prefer dark meat, swap the breasts for boneless, skinless chicken thighs and add 5–10 minutes to the baking time, checking for doneness. For extra veggies built right into the dish, tuck a handful of fresh spinach or a layer of sliced zucchini or mushrooms around the chicken before pouring the sauce over. If you like a cheesier, more casserole-style bake, sprinkle an additional 1/2 cup of shredded mozzarella or provolone on top during the last 5–10 minutes of baking. For a brighter, more tangy flavor, increase the lemon juice by 1 tablespoon; for a milder lemon note, reduce the zest slightly. You can also lighten the sauce a bit by using half heavy cream and half unsweetened almond milk, though the sauce will be slightly thinner. Leftovers reheat well in a covered skillet over low heat—add a splash of cream or broth to loosen the sauce and keep the chicken from drying out.