Creamy Lemon Parmesan Chicken Piccata PT30M https://img3.recipesrun.com/201907/2019/1017/4f/1/773210/300x200x50.jpg 4 servings Ingredients: 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

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.

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Creamy Lemon Parmesan Chicken Piccata

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.
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
Tracy Tracy
75 Recipes
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