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Creamy Lemon Parmesan Chicken Piccata Recipe

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4 from 9 reviews

A rich and zesty Creamy Lemon Parmesan Chicken Piccata featuring tender pan-fried chicken breasts smothered in a tangy lemon and caper cream sauce, enhanced with Parmesan cheese and fresh parsley. Perfect for a quick and elegant 30-minute dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Coating

  • 2 boneless skinless chicken breasts (large, halved horizontally to make 4 pieces)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons finely grated Parmesan cheese
  • 1 teaspoon salt
  • 1 pinch cracked pepper

Cooking Fat and Aromatics

  • 1 tablespoon olive oil
  • 2 teaspoons butter (or oil)
  • 2 tablespoons garlic (minced)

Sauce Ingredients

  • 1 1/4 cup chicken broth (stock)
  • 1/2 cup half and half (or heavy cream or evaporated milk)
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons capers (plus 2 tablespoons extra to garnish)
  • 1 teaspoon cornstarch (or cornflour, mixed with 1 tablespoon water)
  • 2-3 tablespoons lemon juice (juice of 1 lemon, adjust to taste)
  • 2 tablespoons fresh parsley

Instructions

  1. Prepare the Chicken Coating: In a shallow bowl, mix the flour and Parmesan cheese together. Season the chicken pieces evenly with salt and cracked pepper. Dredge each chicken piece in the flour and Parmesan mixture, shaking off any excess to ensure a light, even coating.
  2. Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat until the butter melts and the pan is hot. Add the coated chicken pieces and fry them until golden brown on both sides and cooked through, about 3-4 minutes per side depending on thickness. The chicken should no longer be pink in the center. Once cooked, transfer the chicken to a warm plate to rest.
  3. Sauté the Garlic and Prepare Sauce: In the same pan, add the minced garlic to the remaining oil and butter. If the pan is dry, spray or add a little oil to prevent burning. Sauté the garlic until fragrant, about 1 minute, without browning. Reduce the heat to low-medium and pour in the chicken broth and half and half, stirring to combine.
  4. Simmer and Thicken Sauce: Bring the sauce to a gentle simmer. Season with salt and pepper to taste. Stir in the grated Parmesan cheese and capers. Continue simmering gently for about 2 minutes to allow the sauce to thicken. If the sauce is too thin, add the cornstarch mixture to the center of the pan and stir quickly; the sauce will thicken immediately.
  5. Add Lemon and Chicken: Stir in the lemon juice and allow the sauce to simmer for another minute, blending the flavors. Return the cooked chicken pieces to the pan and let them simmer gently in the sauce for around 1 minute so they absorb the sauce.
  6. Serve: Serve the chicken fully coated with the creamy lemon Parmesan sauce over your choice of pasta, steamed vegetables, zucchini noodles, or rice. Garnish with extra capers, lemon slices, and freshly chopped parsley for a bright finish.

Notes

  • For a richer sauce, substitute half and half with heavy cream or evaporated milk.
  • If you prefer a thicker sauce, add the cornstarch slurry gradually until desired consistency is reached.
  • Chicken breasts can be pounded thinner for quicker, more even cooking if desired.
  • Adjust the lemon juice amount to suit your taste preference for acidity.
  • Capers provide a salty tang that balances the creaminess; do not omit unless allergenic.
  • This dish pairs beautifully with pasta or light vegetable sides for a balanced meal.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://monicarecipes.com/creamy-lemon-parmesan-chicken-piccata-recipe/