Creamy Lemon Parmesan Chicken Piccata
Ingredients
- 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
- 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 mixed with 1 tablespoon of water
cornflour
- 2-3 tablespoons lemon juice -- juice of 1 lemon
adjust to your tastes
- 2 tablespoons fresh parsley
Directions
- 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.
- 2
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.
- 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.
- 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 into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- 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 flavours in the sauce.
- 6
Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.
Creamy Lemon Parmesan Chicken Piccata
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About this Recipe
Searching for a chicken dish that feels gourmet but comes together in a flash? This Creamy Lemon Parmesan Chicken Piccata delivers bright, savory flavors and tender chicken, perfect for a weeknight meal or a special occasion.
What makes this piccata truly stand out is the exquisite balance of tangy lemon, briny capers, and rich Parmesan in a silky sauce. The chicken breasts are lightly crusted with a blend of flour and Parmesan, creating a delightful exterior before they simmer to perfection in the creamy lemon sauce.
Prepare for a truly satisfying culinary experience. You'll enjoy succulent chicken cutlets enveloped in a luscious, velvety sauce that's bursting with bright lemon zest and savory garlic notes, punctuated by the briny pop of capers. The subtle richness from the half and half, coupled with the nutty depth of Parmesan, creates a sauce you'll want to spoon over everything. Despite its elegant presentation and complex flavors, this dish is surprisingly straightforward to prepare, making it an ideal choice for busy evenings.
This versatile Creamy Lemon Parmesan Chicken Piccata welcomes a few simple adjustments. If you prefer, evaporated milk can be used in place of half and half or heavy cream for a lighter touch while maintaining creaminess. You can also swap butter for additional olive oil if needed. Don't have fresh Parmesan on hand? A good quality pre-grated version will work in a pinch for the sauce.
This elegant Creamy Lemon Parmesan Chicken Piccata is perfect for a comforting family dinner or when entertaining guests. Serve it alongside your favorite pasta, rice, or a medley of roasted vegetables to complete the meal.