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5 from 71 votes

Creamy Lemon Parmesan Chicken Piccata

The ultimate in gourmet comfort food with parmesan cheese, garlic and a creamy lemon sauce, this Creamy Lemon Parmesan Chicken is out of this world.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: creamy chicken
Servings: 4 people
Calories: 208kcal
Author: Karina

Ingredients

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

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.

Nutrition

Calories: 208kcal | Carbohydrates: 8g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 933mg | Potassium: 359mg | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 14.8mg | Calcium: 186mg | Iron: 0.9mg