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 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:
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 ¼ cup chicken broth (stock)
- ½ cup half and half or heavy cream or evaporated milk
- â…“ 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.
catarina palmgren says
Thanks for this recipe Karina!
Your dinners always gives me extra bonus points from the husband 🙂
Sabrina says
I’m not one to leave reviews, but this is one of the best dishes I’ve ever made/had. I went by the recipe but added a bit more Parmesan and lemon. I crushed up the Pepperidge farms herb stuffing as and mixed with some flour for the batter for the chicken. Truly an amazing recipe. I sent it to everyone I know
Carolyn Black says
I made this for dinner guests and it was a huge success. One said he wanted to lick the platter but thought better of it. Of course, I had to provide the recipe for them. I am making it AGAIN this week because I enjoyed it that much. Two notes: I almost always use chicken tenders (v. chicken breasts) because they cook faster and everyone can take exactly the amount they want. I also served this over orzo, which is usually my go-to pasta.
Saara says
Oh man, this was so good! And simple to put together. I left out the capers as mine had gone old. Funny thing, I made your Chinese lemon chicken last night and that was amazing too! Will have to go through all your recipes:)
Brandi says
Delicious! Thank you for sharing. I am dairy free due to allergies so I made some adjustments and didn’t use the cheese or heavy cream…replaced with almond milk. I could have licked my plate. Looking forward to left overs, thank you again.
Caroline says
Absolutely delicious! I sautéed mushrooms and added them into the sauce. I also kept the chicken warm in the oven while the sauce was cooking and I chose to spoon the sauce over the chicken instead of putting it back into the sauce to keep the coating on the chicken from getting soggy. Definitely a new family favourite
Kim says
This was an excellent recipe! We made it more low-carb by using almond flour & xantham gum slurry to thicken the sauce. A keeper!
Christa says
Wow, so flavourful and so easy to make. The whole family loved it!
Andrea Padilla says
Delicious! This is one of our favorite family meals that even my 3 year old enjoys with chicken, pasta, and on veggies.
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.
Tracy says
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!!.