Creamy Lemon Parmesan Chicken Piccata

By Tracy

4 Person

30 Minutes

208 Calories

This creamy lemon parmesan chicken piccata is out of this world and a huge reader favorite! Chicken is dredged in finely grated parmesan cheese, then served in a lemon and parmesan cream sauce with a hint of garlic! This creamy chicken recipe is one of my personal favorites and I know so many people out there are loving it too! The ultimate in gourmet comfort food with a twist.

Ingredients

Sauce

2 tbsp. fresh parsley
2 tbsp. lemon juice
1 tsp. cornstarch
2 tbsp. capers
1/3 cup finely grated fresh parmesan cheese
1/2 cup half-and-half or heavy cream
1 1/4 cups chicken broth
2 tbsp. minced garlic
2 tsp. butter
1 tbsp. olive oil

cracked pepper
1 tsp. salt
2 tbsp. finely grated fresh parmesan cheese
2 tbsp. flour
2 large boneless and skinless chicken breasts

Method

01

In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
02

Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until the butter has melted and the pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes). Transfer onto a warm plate.
03

Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and cream.
04

Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. If the sauce is too runny for your liking, add the cornstarch/water mixture.
05

Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavors in the sauce.
06

Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Parmesan Recipes

Chicken Piccata Recipes

Easy Chicken Recipes

Creamy Lemon Parmesan Chicken Piccata

3.5

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 208 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Sauce

2 tbsp. fresh parsley

2 tbsp. lemon juice

1 tsp. cornstarch

2 tbsp. capers

1/3 cup finely grated fresh parmesan cheese

1/2 cup half-and-half or heavy cream

1 1/4 cups chicken broth

2 tbsp. minced garlic

2 tsp. butter

1 tbsp. olive oil

cracked pepper

1 tsp. salt

2 tbsp. finely grated fresh parmesan cheese

2 tbsp. flour

2 large boneless and skinless chicken breasts

03 Method

Step 1

In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.

Step 2

Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until the butter has melted and the pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes). Transfer onto a warm plate.

Step 3

Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and cream.

Step 4

Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. If the sauce is too runny for your liking, add the cornstarch/water mixture.

Step 5

Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavors in the sauce.

Step 6

Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.

04 Author