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Creamy Lemon Parmesan Chicken (Piccata)

Karina, Cafe Delites
  • 30 minutes
  • Serves 4



large boneless chick breasts (halved horizontally)

2 tbsp


2 tbsp

Parmesan cheese (finely grated)

1 tsp


cracked pepper

1 tbsp

olive oil

2 tsp


2 tbsp

fresh garlic (minced)

1 1/4 cups

chicken broth (stock)

1/2 cup

milk (full fat or 2%) or cream

1/3 cup

Parmesan cheese (finely grated)

4 tbsp


1 tsp


2 tbsp

lemon juice (to taste)

2 tbsp

fresh parsley


    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.

    Elaine Sanchez • 2020-11-04

  • No capers and used half and half and flour to thicken sauce

    Sabel Sagon • 2020-10-14

  • we used white wine to deglaze the skillet

    Chandler Horsley • 2020-07-28

  • With asparagus and potatoes

    Carley Breneman • 2019-03-19

43 people Recommend This Recipe