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a white pan with crispy chicken breasts and a velvety cream sauce, garnished with parsley

Parmesan Crusted Chicken with Lemon Cream Sauce

  • Author: Kyndra Holley
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Diet: Diabetic


This Parmesan Crusted Chicken with Lemon Cream Sauce is the perfect quick and easy weeknight meal. Tender, juicy chicken breast, coated in crispy parmesan cheese and herbs, topped with a rich lemony cream sauce. It is the perfect low carb, keto alternative to breaded and fried chicken. 


Units Scale

For the sauce:

(Order the Groceries to Make this HERE)

  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon pepper seasoning
  • 1/2 cup finely grated Parmesan cheese

For the chicken:

  • 1 large egg
  • 1/2 cup finely grated Parmesan cheese
  • 2 teaspoons dried Italian seasoning
  • 2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
  • 1 pound chicken breasts, thinly sliced


  1. In a small saucepan over medium to medium-high heat, combine the heavy cream, garlic, lemon juice and lemon pepper seasoning. Slowly bring to a gentle boil, and then reduce the heat to low to simmer. Once the sauce starts to simmer and has small bubbles around the edge of the pan, add the Parmesan cheese. Mix until the cheese is melted and incorporated into the sauce. Continue to let simmer, stirring occasionally while you prepare the chicken. 
  2. Set up two shallow bowls. In one bowl, crack the egg and fork whisk to make an egg wash. In the second bowl, combine the parmesan cheese and dried Italian seasoning. Coat the chicken with the egg wash and then liberally coat with the parmesan mixture. Repeat this process with each piece of chicken. 
  3. Heat the olive oil in a large skillet over medium to medium hight heat. Once the pan is heated and the oil is hot, add the chicken to the pan. Cook for 5 minutes or until crispy and golden brown on the bottom. Flip and cook for 3 to 5 minutes, or until the other side is golden brown and crispy. (Only flip the chicken once during cooking to ensure that the breading stays on.)
  4. Remove the chicken from the pan and top with the sauce. 


  • Total carbs per serving: 1g
  • Storage: Store leftovers in the refrigerator for up to 4 days.
  • Reheating: I recommend reheating the chicken in a skillet or in an air-fryer to get it nice and crispy again. I recommend reheating the sauce on the stovetop. 
  • Make ahead: You can bread the chicken in advance and freeze it raw to cook later. Alternatively, you can cook the chicken and then freeze it for reheating later. If you cook the chicken before freezing, I recommend slightly undercooking it so that when you reheat it later it does not dry out. 
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Chicken Recipes
  • Method: Pan-Searing
  • Cuisine: Italian


  • Serving Size: 2 pieces of chicken
  • Calories: 450

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