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This creamy lemon parmesan chicken is a restaurant quality chicken dish you can make in under 30 minutes.
Chicken fillets are dredged in parmesan, cooked until golden crust, then smothered in a parmesan cream sauce with capers. This chicken recipe is one of our family favourite. Chicken piccata recipe with a twist.
Boneless skinless chicken breast recipe
You will need boneless and skinless chicken breasts for this recipe. Chicken is pan seared until crispy on the outside and tender on the inside and then served with lemon garlic parmesan sauce. The sauce is out of this world! Together with the parmesan crust they turn delicious Chicken Piccata into something really amazing.
The recipe was inspired by Parmesan Crusted Chicken without bread crumbs. If you are on a keto-diet or looking for gluten free parmesan chicken, please use this recipe. It is seriously the best keto parmesan chicken out there.
Serve it over fettuccine pasta, Instant Pot basmati rice, low carb mashed cauliflower or anything you like.
how to make creamy lemon parmesan chicken
- Start by grating parmesan cheese. Please avoid store-bought pre-shredded stuff and parmesan in a bottle. You can grate the cheese using a microplane grater or in a food processor with a shredder attachment.
- Pat dry chicken breasts. Season with salt and black pepper, then dredge in the parmesan-flour mixture and shake off excess.
- Cook chicken in a large skillet or pan with oil or butter until golden on each side for 8 minutes (4 minutes per side). You can use either oil or butter for this recipe. Transfer to a plate.
Parmesan Cream Sauce
This garlic parmesan sauce is creamy, rich and loaded with parmesan cheese! It is gluten free and low carb. You can use it not only with chicken, but over pasta, baked veggies, mashed potatoes and rice.
This recipe is different from classic alfredo sauce. It is made with chicken stock, heavy cream, garlic and parmesan. Cornstarch is optional, use it only if the sauce is too runny for you. But as the sauce cools down, it becomes thicker. Here is how to make parmesan cream sauce:
- Cook garlic until fragrant in the skillet or pan, about 50 seconds. Reduce the heat to low medium and pour in the chicken stock and heavy cream. Bring to a gentle simmer. Donโt BOIL the sauce because it can curdle easily. Season with salt and ground black pepper.
- Add in the parmesan cheese and capers. If the sauce is too runny for you, whisk in the cornstarch mixture. The sauce will begin to thicken right away.
- Stir in the lemon juice and return the chicken back to the pan. Cook further for 1-2 minutes so the chicken will soak up all the flavors of the sauce.
It is such a quick and easy to make sauce. You are going to love it!
How long does creamy parmesan chicken last
You can keep the leftovers in an airtight container and store in the refrigerator for up to 5 days.
More Piccata recipes
Ground Chicken Piccata Meatballs
Love chicken Recipes? Try these!!
Loonghorn Parmesan Crusted Chicken
Parmesan Chicken and tortellini
If you make this creamy lemon parmesan chicken be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
Creamy Lemon Parmesan Chicken
Equipment
Ingredients
For the Chicken:
- Large chicken breasts, halved horizontally to make 4-2
- All-purpose flour- 4 tablespoons
- Fresh grated Parmesan cheese- 4 tablespoons
- Garlic powder- 1 teaspoon
- Italian seasoning-1/2 teaspoon
- Salt and black pepper- to taste
For the Sauce:
- Oil/ butter- 3 tablespoons
- Garlic cloves, minced-1 tablespoon
- Chicken stock, broth-1 cup
- Heavy cream or half & half-3/4 cup
- Finely grated fresh Parmesan cheese- 1 cup
- Capers – 2 tablespoons, plus 2 tablespoons to garnish
- Cornstarch, mixed with 1 tablespoon of water- 1 tablespoon
- Juice of 1 lemon, adjust to your liking
- Fresh parsley, finely chopped- 2 tablespoons
- Salt and black pepper- to taste
- Lemon slices to garnish
Instructions
The Chicken:
- Combine the flour, garlic powder, Italian seasoning and parmesan cheese in a shallow bowl. Season chicken fillets with salt and black pepper. Dredge in the flour mixture and shake off excess. Keep aside.
- In a large pan or skillet heat oil over medium high heat. Once the pan is hot, add the chicken fillets and fry until cooked through and golden on each side, about 4 minutes per side ( depend on the thickness of your chicken). Transfer to a plate.
The Sauce:
- In the same skillet cook garlic ( add 1 tablespoon of oil if needed) until fragrant, about 40-50 seconds. Reduce the heat to low medium, add the chicken broth and heavy cream.ย
- Bring the sauce to a gentle simmer. Season with salt and black pepper to your liking.
- Stir in the parmesan cheese and capers. Cook further for 2 minutes. At this point, add the cornstarch mixture ifย the sauce is too runny for you. Keep stirring as the sauce will start to thicken immediately.
- Whisk in the lemon juice and allow to simmer for a minute.ย
- Return the parmesan chicken back to the sauce and cook further for another minute to absorb all the flavors of the sauce.
- Garnish with the chopped parsley and top with lemon slices. Serve over pasta, steamed riceย steamed broccoli. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The Italian seasoning on the chicken complemented the sauce well. The parmesan cheese in the sauce was not overwhelming and the sauce came out smooth and not grainy. The capers gave the dish a touch of saltiness and brine flavor. The lemon juice did not overpower all the other flavors. Each ingredient was distinct enough to be identified, yet it all blended together amazingly to create a wonderful dish. The chef nailed this dish.
Thank you so much for your detailed feedback! I’m glad to hear that you enjoyed the dish and that all the flavors came together perfectly.
he sauce was incredible โ creamy, tangy, and perfectly balanced. Served it over pasta and everyone loved it.
That sounds delicious, Patrick! Love that you paired it with pasta. Thanks for taking the time to share your review!