Creamy Lemon Parmesan Chicken Piccata
User Reviews
4.9
Creamy Lemon Parmesan Chicken Piccata
Description
This recipe for Creamy Lemon Parmesan Chicken Piccata combines seasoned and coated chicken breasts pan-fried until cooked through and golden crisp. The sauce starts by sautéing minced garlic in the chicken fat, then simmering chicken broth and cream with Parmesan cheese and briny capers to develop a rich, flavorful base. Lemon juice adds a bright acidity, tempered by the cream. Cornstarch slurry is used to thicken the sauce if it is too thin, ensuring a luxuriously smooth consistency.
The texture contrast between the lightly crisp chicken coating and the creamy, tangy sauce characterizes this dish. The Parmesan in both the coating and sauce amplifies savory umami notes. Capers provide sharp bursts of briny flavor that cut through the richness and complement the lemon.
This Chicken Piccata works well served over pasta or alongside steamed vegetables. It can be plated garnished with extra capers and fresh parsley to highlight key flavors and add color contrast. The balance of lemon, Parmesan, and cream results in a well-rounded sauce that's indulgent but harmonious.
Using fresh, finely grated Parmesan is recommended for better flavor and smoother texture throughout. Adjust lemon and seasoning to taste during sauce preparation to suit preference. The recipe allows flexibility with dairy choices, substituting half and half, heavy cream, or evaporated milk.
Ingredients
For The Chicken:
- 2 chicken breast large, halved horizontally to make 4, boneless skinless
- 2 tablespoons flour (all purpose or plain)
- 2 tablespoons Parmesan Cheese finely grated
- 1 teaspoon salt
- 1 pinch black pepper cracked
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
- ⅓ 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 parsley fresh
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
- Use fresh, finely grated Parmesan cheese for a smoother texture and fuller flavor in both the coating and sauce.
- Adjust lemon juice amount to suit your taste, balancing acidity in the sauce carefully.
- The sauce thickens quickly once cornstarch slurry is added, so stir well and monitor consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 18g | 36% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 55mg | 18% |
| Sodium | 1.237mg | 0% |
| Potassium | 274mg | 6% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 148mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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