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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. For another delicious chicken dish, check out our Creamy Chicken With Herbs, which also features tender chicken breasts cooked to perfection.
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 Garlic Chicken 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.
WATCH US MAKE THIS CREAMY LEMON PARMESAN CHICKEN (PICCATA) RIGHT HERE!
MORE CREAMY RECIPES:
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Creamy Lemon Parmesan Chicken Piccata
Ingredients
For The Chicken:
- 2 boneless skinless chicken breasts large, halved horizontally to make 4
- 2 tablespoons flour (all purpose or plain)
- 2 tablespoons parmesan cheese finely grated
- 1 teaspoon salt
- 1 pinch cracked pepper
For The Sauce:
- 1 tablespoon olive oil
- 2 teaspoons butter or oil
- 2 tablespoons garlic minced
- 1 1/4 cup chicken broth (stock)
- 1/2 cup half and half or heavy cream or evaporated milk
- 1/3 cup parmesan cheese finely grated, fresh
- 2 tablespoons capers plus 2 tablespoons extra to garnish
- 1 teaspoon cornstarch or cornflour, mixed with 1 tablespoon of water
- 2-3 tablespoons lemon juice juice of 1 lemon, adjust to your tastes
- 2 tablespoons fresh parsley
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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?
Can you tell me if you took the bone out of the chicken thighs? How long did you cook the chicken for?
Thanks so much!
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.
thanks for the recommend, trying it tonight
Completely agree with you! Used boneless skinless thighs and just cooked longer. Awesome!!!
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!
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.)
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!
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!
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?