This Creamy Lemon Parmesan Chicken is out of this world AND A HUGE reader favourite!
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 favourites and I know so many people out there are loving it too! The ultimate in gourmet comfort food with a twist.
SKINLESS BONELESS CHICKEN BREASTS
For this recipe, we use breaded, juicy chicken breasts. Crispy and golden on the outside → tender on the inside → lightly simmered in a creamy sauce with so much lemon/garlic/parmesan flavour. The combination of your dreams!
Serve over anything: pasta, rice, zucchini noodles, steamed vegetables, or anything else you can think of. The light flouring including the parmesan cheese changed this Piccata inspired recipe from amazing into something else. Something impressive with double the parmesan hit.
How To Make Creamy Lemon Parmesan Chicken
- With parmesan cheese, especially in this recipe, I use fresh and finely grated.
- You can always grate your own on the smaller holes on a box grater, or buy it ready to use like this, and you will pretty much put it on everything. For this recipe, DO NOT use the parmesan out of a container. The flavour is completely different and too strong for this chicken.
- Piccata normally calls for a lot of butter and oil, but in this recipe I used half the oil (olive oil) and only a quarter of the butter.
Inspired by a classic chicken piccata with a touch of cream!
A Creamy Lemon Parmesan Chicken Piccata to impress yourself, more than anyone else.
Try this Easy Salmon Piccata OR Creamy Lemon Parmesan Shrimp!
WATCH US MAKE THIS CREAMY LEMON PARMESAN CHICKEN (PICCATA) RIGHT HERE!
MORE CREAMY RECIPES
Lemon Garlic Salmon Piccata
Garlic Butter Tuscan Shrimp
ORIGINALLY POSTED MARCH 31, 2016.
Creamy Lemon Parmesan Chicken Piccata
For The Chicken:
- 2 large boneless and skinless chicken breasts halved horizontally to make 4
- 2 tablespoons flour (all purpose or plain)
- 2 tablespoons finely grated fresh Parmesan cheese
- 1 teaspoon salt
- Cracked pepper
For The Sauce:
- 1 tablespoon olive oil
- 2 teaspoons butter (or oil)
- 2 tablespoons minced garlic
- 1 1/4 cup chicken broth (stock)
- 1/2 cup half and half or heavy cream (or evaporated milk)
- 1/3 cup finely grated fresh Parmesan cheese
- 2 tablespoons capers (plus 2 tablespoons extra to garnish)
- 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
- 2-3 tablespoons lemon juice -- juice of 1 lemon (adjust to your tastes)
- 2 tablespoons fresh parsley
- 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.
- Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
- 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.
- 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 into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- 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 flavours in the sauce.
- Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.
Wow, so flavourful and so easy to make. The whole family loved it!
Nancy Williams says
Fantastic! I add the cornstarch because I do like my sauce with a bit of thickness in it. I generally serve this with a little pasta and sautéed fresh spinach or asparagus. One of my favorite new recipes! Thanks for sharing.
I have never commented on a recipe before but this recipe was so incredible that I had to share!
I’ve tried so many different piccata recipes…sooooo many….and none of them even come close to this one. The taste is beyond incredible! Very easy to make, and soooooo delicious! Try it! You won’t be disappointed!!.
Janet Pallavicini says
Will be making this tonite for ME but that gives me left overs for several days.
Only problem is that I only have chicken thighs. Think it will be fine, just cook a little longer? should I pound things to make the thinner?
The original comment was from 2020, so I’m sure Janet is not still sitting around waiting for an answer but in case anyone in 2022 and beyond still wants to know: I made this tonight and only had thighs. Thighs are the unsung heroes of the chicken world, IMO. I cooked them longer than what the recipe stated (but thighs need it and can take it). Probably about 10 minutes on each side, and they still weren’t as golden as I’d have liked … they could’ve gone a bit longer, but it just depends on the heat of your stove so don’t get hung up on minutes. I didn’t need to pound them. When spread out, they were pretty consistent. They turned out great and I’ve bookmarked this recipe as a keeper.
Absolutely delicious and pretty simple you make and it’s a winner full of flavor and filling!
This was so good! Made exactly how the recipe read. I will definitely be making again!
Nancy D says
Made this last night for Easter as an alternate to ham. I had some fresh mushrooms left over and added them to the recipe. It was so yummy. A keeper and adding it to my favorites.
This is a fabulous recipe! Served it with rice and asparagus. Will definitely make it often. (Can’t wait to have leftovers for dinner tomorrow.)
Carol K says
OMG what a dish,I thought no dish could top the butter chicken but this is absolutely fantastic,even my son said it was restaurant quality,never cooked with capers before but will do from now on,keep up the great work
I have had this recipe in my Pinterest account for quite awhile and decided to make it for dinner tonight. It was so good, husband and I both absolutely loved it. The recipe results in tender, moist and flavorful chicken with a lovely, amazing sauce. I served it over egg noodles with steamed broccoli as a side. Great recipe!
Gray K says
This is so incredibly flavorful and not overly complicated to make. I’ll never need/want another chicken piccata recipe because I found the perfect one on my first try. I instantly promoted it from my “To Try” pinterest recipe board to my “Tried+True” recipe board so that I can make it again and again.
Came out wonderful! Thanks so much for sharing this recipe!
Danielle J says
Hi I want to try this for dinner 2moro and super excited from all the comments. But all I have are thin pork chops which i think will be good. Was wondering if i do for how long should I cook them for? Could you help?
I cook a lot and this is the very first time I am writing a review because this dish blew me away. It is so simple and absolutely delicious. I didn’t even use capers and the sauce had so much flavor. I served with green beans sauteed in butter and garlic. Next time I will splurge on noodles to soak up the saucey goodness. 100% restaurant quality. This is definitely going into my rotation. Enjoyyyy
Best chicken piccata recipe. Not traditional, but so easy and absolutely delicious. We won’t make it any other way, and it’s better than any restaurant piccata as well.
Wow! What a compliment! Thank you so much!
Val Williamson says
This was so good. My husband is not big on cream sauces but he ask to take it for lunch it was so good.
Made this tonight and it was delicious. The only question I have is: should the sauce be thick? Mine was very thin even after adding the corn starch/water? Would adding extra butter when browning the chicken be the culprit? Regardless it was delicious (did not add capers) and my husband is now eating his second helping!
Corinne O says
I made this tonight and the hubby loved it!! I paired it with angel hair and roasted asparagus. Definitely going to make this again
So glad that your husband loved it. This is a great go-to. I love it also. Thanks for the comment and for following along with me! xo
Kirsten Moore says
This was a huge hit with the whole family. Really delicious and lovely silky soft chicken. 10/10.
Thanks for the kind words. I am so glad that your family loved it. Thanks for giving the recipe a try and for following along with me! xo
Hello, I wanted to make this for a large crowd and I was hoping to pop it inside the oven for a few minutes just to marry everything together. Any suggestions on how long to keep it in or would it lose any of the flavors if I did that? Also, I was hoping to make around 12 chicken breasts, would I double the recipe or triple the recipe?
You will want to triple the recipe, that way you have enough sauce for all the chicken. I would not leave it in too long. It may dry out the chicken but that is a great idea to leave it on low for a few minutes.
This turned out so amazing! Will definitely add it to my recipes!
Hello! I have made this dish repeatedly since I found it. Chicken Picatta is my all time favorite comfort food and this recipe is the very best in light cooking! Thank you so much!
That is great to hear! I am so glad that you love it and it turned out for you! Thank you so much for sharing and following along with me!
Healthy and good!!! Just tried this recipe yesterday for lunch and it was amazing. I never liked capers before but adding milk to the recipe did the trick!
It’s also a fairly simple recipe to follow.
That is great to hear! I am so glad that you enjoyed it! Thank you for sharing and following along with me!
Hi, the recipe for this seems to no longer be posted. Can you repost, or email it to me? It’s a favorite of mine, so I’m disappointed to be unable to find it. Thank you
Hi Bethany, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO
I made this last night and HOLY CRAP! So delicious! I will definitely be making again!…and again and again. 🙂 Thanks for the great recipe!
HAHA! That is great to hear! I am so glad that it was SO good for all of you. Thank you so much for following along with me and sharing! XO
Paula cassara says
I add canned artichokes soo delicious
My wife found this and I made it for her last night. We REALLY loved it! Thanks for getting us on the piccatta train!
haha! That is awesome! I am glad that you are on the train now! It is a MUST!! Thanks for following along with me!
I’ve made this several times and it’s a real favorite – so delicious. Tonight I just made the sauce and put it over a rotisserie chicken and mashed cauliflower. YUM.
Great idea! I love it! It sounds delicious! Keep it up!
I was thinking of making this dish, but we are not fans of capers. I was thinking of substituting one or two anchovy fillets. Not enough to make is fishy but to give the flavour a boast. What do you think?
Yes, that sounds great! You are always welcome to omit any ingredient that you are not a fan of.
This was absolutely amazing,,, thank you, my family loved it.
Tymeron Smith says
YAY!! That is great to hear! Thanks so much for sharing!
LAURA PREVOST says
I don’t normally take the time to leave comments, that being said I had to for this. It was delicious. The whole family loved this including seven year old twins who have opposite tastes on everything. Thank you so much for publishing this recipe.! Five stars from me.
You’re welcome Laura!
Mrunal Garde says
Very easy, tasty & healthy dish. Made it & loved it.
I made this for dinner tonight (substituting the milk for double cream) and it was absolutely gorgeous. Restaurant quality food. Thank you for this amazingly easy recipe.
You’re welcome Jill!
Cleaning off my plate as I type this…Such a delicious and easy meal. I have been looking for a yummy lemon chicken recipe and this really hit the spot. Incredibly easy—chicken was juicy with a yummy little paramesan crust and sauce was sooo satisfying. I mixed in some blanched asparagus with the sauce and served over some angel hair pasta. Definitely adding this recipe into my circle of meals! Thanks so much!
YUM! I love your additions Katie! Thank you for your feedback ?
Hi again Karina,
I just love your recipes, so hearty/tasty and easy to make..and fun.
Also wanted to say that having the how to ‘Video’ is Awesome! I can
download the video and just watch how to make the recipe in 3-4
minutes… Fantastic…keep the videos coming…Great Work!!!
Cooked this for a family dinner with the in-laws. Everybody loved it. Cook this if you want everybody to think you are a masterchef 🙂
Tip: It is quite salty with the parmasan och capers, so no need to salt extra really.
Brit Strawbridge says
I am making this tonight for the second time & just thought I would let you know how much my family LOVES this recipe!! My toddler hasn’t ate his plate clean in under 10 minutes .. ever! Haha so so yummy!
That’s AMAZING! Thank you so much for telling me this! Big HUGE smiles over here. I know how hard it can be to get toddlers to eat…well…anything in the ‘real foods’ category ?!
I made this last night & served it over penne & steamed asparagus. My husband and I felt like we died and went to heaven! This has become an instant family favorite. My husband and I like lots of sauce so I doubled that part of the recipe. I had no issues with that – it turned out exactly as it was supposed to. The only problem we do have is that it’s all gone! Thank you so much for yet another incredibly delicious recipe!
Haha that’s a great problem and an excuse to make it again lol! Thanks Nancy!
A truely magnificent recipe. The flavours work well together . Ate it with s Frenchman baguette that mopped up the juices of the capers , lemon , cream . Truely yum
Yummy Lounge says
I love the chicken alone but with parmessan just wow I might try this.
Really enjoyed this recipe. Very light and tasty!
Wow -this was delicious! My husband, who is brutally honest about my cooking, said this tasted like it was straight from a restaurant. Will definitely be in my dinner rotation.
This meal was amazing. I really enjoyed it and plan on recreating other meals from this website. Thank you for all the recipes.
You could try swapping the Parmesan for Peccorino. It is an excellent hard cheese, but it is not as strong as Parmasen so you may want to add more to compensate.
Sounds great but I have to swap the Parmesan with another hard cheese due to a picky eater. Any suggestions?
My 5 year old said “best dinner ever mama, thank you”
Robin Sherman says
I made this recipe. It’s so good and simple.
Katy H says
I make this at least twice a month and serve over brown rice. My husband LOVES it and so do I!!
Karina, THANK YOU FOR THIS RECIPE! I just made it, loved it (so did my husband). I subbed THM flour for regular flour and used heavy cream rather than milk, and it was wonderful. I do not attempt difficult recipes; the finished product looks like it must be time consuming to make, but it’s super easy and quick. This is a keeper.
Forgive my spelling/grammar mistakes. The wine kicked in 😉
I have made this 6+ times and ALWAYS love it. I served this to guests and they don’t believe it’s homemade, they think it’s from a restaurant. I really like this with tilapia more than anything, but the chicken makes for a great inexpensive meal. I’ve made is to many times that I feel like a pro…takes me less than 29 minutes to make every time. Thank you so much!
Omg this was soooo good and my wife loved it I had a similar recipe that took longer to make and wasn’t as tasty thanks!!
I have made this dish or variations of it for many years. First I do add wine instead of chicken broth or you could do half wine, half chicken broth. A dry white wine gives tremendous flavor. I would not leave out the capers. Capers are great flavor and can be eaten also. I always add more than 2 tbsps. Maybe 3 tbsps. It is a great dish for guests. My husvand loves it. I serve with noodles. Very yummy!!!
This photo is being used by another restaurant just so you know. Toninis Italian Market is posting your photo as their own recipe and photo they took to sell their chicken piccata.
Picatta is the only thing I ever order at an Italian restaurant, and I can’t believe how amazing this recipe tastes. I doubled it, used almond milk & powdered parmesan (I’ll buy fresh next time–this recipe’s worth it!) and ate it with spaghetti squash. I used cornstarch but wanted thicker so I ended up letting it reduce forever, next time I’ll use less water when I’m making my better-than-bouillon broth. Can’t wait to make this over & over, thanks so much!
This was delicious and I did make it the day before and reheated it!
FANTASTIC! Easy to do, and excellent dish! My household loved it! Yes!
I will have to try this out!! It looks AMAZING!! I love your blog so much, all of the food you make looks so good!
Connie Gordon says
Made this for lunch today. It was the best chicken dish I have ever tasted. My husband thought it was delicious as well. Thank you for posting.
Made this recipe as is, and it was amazing! I’ve never made a piccata with cream before, but that’s what sold me on this recipe, and it was the perfect sauce, especially over noodles! ?
Thanks for sharing!
The recipe looks yummy..”.anyway yo make it low sodium?
I JUST made this recipe and it turned out FANTASTIC! I say this with sincerity! I am a 24 year old that has just been experimenting with different recipes for about a year. I was pretty nervous about this recipe because I have never done anything like this before, especially with capers, but it turned out great! I used about a pound of chicken tenderloins and heavy whipping cream. I actually forgot to dredge the chicken beforehand lol. The sauce was thinner than what I expected but delicious!
The smell of the capers scared me for a bit, but it turned out great!
Husband and I loved this. Added recipe to our “favorites” recipe box and will be making again.
Jennifer G says
About how many pounds of chicken are you using in this recipe? I have a family of 5 so wondering if I need to double the sauce for 2 lbs of chicken. thanks
Hi Jennifer. Yes, double the sauce recipe for 2 pounds of chicken! 🙂
Meant to comment after I made this but forgot. I made it a few week’s ago and my boyfriend said I better not change a thing!! It was so delicious! I wish I could give it more than 5 stars!
Marianne Evans says
Served it for a birthday dinner over zucchini zoodles. Perfect. Completely followed the recipe. It’s a keeper.
Jill Shirkey says
Great recipe! Loved it!
Jodi Williams says
This was very delicious! Thank you for the recipe! I made it last night and hubby and I loved it! I did change up a few things, but stuck mostly to your recipe. We had it with No Yolks cholesterol free egg noodles and it was good. We will be having this again soon.
Carol DeFazio says
Made this for dinner tonight! It was delicious and the hubby loved it too. He even has leftovers for when I won’t be home Friday:-).
Fantastic recipe! Thank you so so much!
Loved it! Thank you
My rating didn’t show! 10 out of 5 if I could 🙂
This piccata was better than Olive Garden and is now our new family favorite dinner. Easy to follow recipe and instructions, my kids loved it, I could kiss you. Thanks Karina!
Made this for dinner I fresh squeezed a quarter lemon. It was way good no parsley cause I spaced it and no capers husband loved it
Oh my gosh the best piccata recipe! I love that you added Parmesan and lemon into it. My whole family loved it! The only complaint was they all wanted two servings each so next time I have to make double!
Thank you Karina! What a Winner!
Mamaa Juarez says
Made this Tuesday my family loved it I truly recommend it ,so delicious and easy to make ?
McKenzie McGaughey says
Made this for dinner last night and my boyfriend said he thinks it is the best meal I have ever made… this turned out amazing and so much flavor with very little ingredients… we are saving this one for when we have company over…. A+!!!!!
Linda Cardullo says
Made this for dinner and it did not disappoint! Delightful taste, easy to make. My hubby loved it!
Looks delightful! I will be making this for dinner tomorrow!
This was exceptional!!!! Loved it.
A Puckett says
So easy!! The whole family loved it!!
Do you think I could use a dry white wine as a substitute for the chicken broth?
What do you think about using bone in, skin on chicken thighs?
Absolutely delicious! I made this last week and it was a huge hit! I don’t quite understand the difference between the fresh grated and the finely grated parmesain, and when to use each one. The recipe just says to add the parmesain but doesn’t say if its the fresh or the finely grated. Can you clarify? Thank you!
SOOOOOOOOOOO good !
My daughter said it was way better than anything she ever ate in a restaurant
Ah Sophie! Best comment ever! Thank you so much for the feedback! I’m so glad she approved 😀
I made this dish for dinner last night and it was amaaaaaazing! Thank you so much for the recipe 🙂
Brooke Kelly says
Would it change the flavor a lot if you eliminated the capers? I don’t have any on hand and am wondering if it would change the flavor too much. Also, does this make enough sauce to coat the pasta well?
Not at all Brooke! Leaving the capers out is fine. And yes, there is enough sauce to coat pasta!
hello! i try to stay away from dairy if possible. can i use almond milk or cashew milk for this?
Hi Emily! Yes of course!!
Made this tonight. It was excellent. Thanks
Woohoo….I got a 10 out of 10 from my hubby on this recipe! Thanks so much! Followed exactly, and I did use cooking creme too! Served over #5 Barilla pasta….was delish! Your newest fan from Beirut….?
I made this for dinner tonight. I used half and half and added about 1 tbs of corn starch to thicken up the sauce. Recipe was easy to follow and my family loved it. I will be making it again. Thank you!
I found this on Pinterest and saved it for awhile. I finally made it tonight and it was such a huge hit! I will be sharing this one on my FB page.
If made exactly as you have laid out, about how many calories would you expect? I made it with %2milk. It turned out so well, that I went back for seconds… This will be a big hit around Easter when the ‘fam’ gets together! Thank You!!!
Hi Chris! I posted the nutritional table for you below the recipe! It came out to 359 calories per serve 🙂 I’m so happy you liked it!! Thank you for taking the time to let me know!
Made this for my family last night. It was the first piccata that I’ve, not only cooked, but have ever eaten. I turned the chicken breasts into strips and served it over creamy three-cheese spaghetti. It was absolutely amazing! Even the children loved it, and they are a tough crowd to please!
This recipe is divine! I made it tonight and my wife and I loved it. I made twice as much chicken so we could have leftovers, and I doubled the amounts of all the other ingredients, and the result was fantastic!
Made this for dinner tonight. LOVED it! My husband said I should fix it for company – pretty high praise there.
Wow Cindy I’m so happy to hear that! Thank you!
Simone Edbrooke says
Great recipe which is easy to follow and my family loved it. Thanks
Hi Karina, lovely looking recipe! I’m mad for anything involving lemon, chicken or cream sauces, so… 🙂 I have couple of questions though:
The first oil-sprayed pan listed in the method (very first line)- I can’t see what it is used for?
I love garlic, but is it 2 TBLSP, or teaspoons?
Hi Em. I spray the pan with oil for an extra coating of geese without using extra tablespoons of oil (to cut calories). But it’s fine to leave that part out and just coat the bottom of your pan with enough oil that the chicken doesn’t stick. And I believe the recipe calls for 2 tablespoons 🙂
Lemon Parmesan Chicken-no instructions?
Hi Darlene. Did you click on the READ MORE link?
My husband and I made this together last night after being disappointed by a restaurants chicken piccata, this recipe was amazing!!! We used the same pan for both the chicken and the sauce to give it extra flavor, we also used more lemon juice and it was AMAZING we both said it was the best chicken piccata we have ever had! We will absolutely use this recipe again, it’s love!
DEE LICIOUS! ! Thank you!!!
Hi Karina, I was wondering if you could suggest something to use in place of the capers. Thanks!
Hi Rae! What about olives? It is absolutely fine to leave them out all together though 🙂
Of course it was the lemon juice! My over site! Will be making Sunday so will let you know how delicious, I’m sure, it is. Thanks Karina!
I don’t understand step 4…’pour in the juice’. All of the wet ingredients were put together in step 3, so what did I miss? And does the sauce just get poured over chicken or do you add the chicken back into sauce for a few minutes?Sounds like a delicious recipe that I will be making this weekend for my DIL for Mother’s Day. Thanks!
Hi Karen! The ‘juice’ is the lemon juice and it’s added at the end. Also, you have the option of adding the chicken back into the cream OR serving it over pasta or rice and then pouring cream over the top! I hope you enjoy it 🙂
I am hoping to make this tonight, looks amazing. I was just wondering… do you add the chicken back to the pan at any point? Like it shows in the photo above? I don’t see this in any of the steps.
Could I use wheat flour and coconut milk?
Hi Maria. It’s that should be fine!
I really want to make this tonight but I don’t know what temps tire to put my oven, and how long it would take?
Hi Bryan. I haven’t made this in the oven so I couldn’t tell you temps a times I’m sorry!
This dish is fantastic! So full of flavor and soooo satisfying. I joined weight watchers last week so I’ve had to watch what I’m eating. I made this for me and my husband (he loved it!) and had enough for another meal the next night. This was easy to make thanks to your very clear steps in the recipe. Thank you!
Kathy I’m SO happy to hear that! When husbands approves, we know it’s a keeper, right? And you’re very very welcome!
Im making this tonight. I’m guessing the 2 tablespoons finely grated cheese is for the dredgeing mixture and the 1/3 cup grated Parmesan is fornthe sauce mixture? I’m using fresh for both is that right or should I be using the powdery kind too?
Hi Lauren! Yes that’s right! I find fresh gives the best results. The powdery Parmesan is too strong in this recipe. I hope you like it! 🙂
made this last night – DELISH! Used heavy cream – makes a big difference. Will definitely be a repeat recipe in my kitchen.
Ooooh this looks amazing!
Would this be cookable in a slow cooker?
Hi Steph! Yes definitely! Use the cream option instead of milk, and add the cornstarch/water mixture through in the last 30 minutes of cooking time 🙂
Hi Cindy. Please note the garlic in step 3 and the juice in step 4 in the instructions 🙂
Charlotte Hicks says
I made this recipe last night and my husband LOVED it! He told me to count this one as one of my “Top 10” recipes. I do have one question/comment- when do you put in the minced garlic?
Hi Charlotte I’m so happy to hear he loved it! Wow Top Ten! That’s HUGE!
Did you use the milk or cream for the sauce? And I am so sorry about the garlic! I’ve updated the recipe now 🙂