Creamy Lemon Parmesan Chicken Piccata

There are few dishes that bring me as much joy as a perfectly executed creamy lemon parmesan chicken piccata. This classic recipe combines tender chicken breasts, creamy parmesan sauce, and zesty lemon flavor for a truly unforgettable dining experience.

To create the perfect base for this dish, it’s important to choose high-quality chicken breasts that are both tender and juicy. I recommend using boneless, skinless chicken breasts and seasoning them with a simple mixture of salt and pepper before cooking.

You’ve got to try this unbelievably delicious creamy lemon parmesan chicken! It’s no surprise that it’s a fan-favorite among our readers. This dish is truly out of this world!

Creamy Lemon Parmesan Chicken Piccata

How to Make Creamy Lemon Parmesan Chicken Piccata


To make this delicious and creamy chicken recipe, you’ll need the following ingredients.


For The Chicken:

  • 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

For The Sauce:

  • 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 (cornflour) mixed with 1 tablespoon of water
  • 2-3 tablespoons lemon juice — juice of 1 lemon (adjust to your tastes)
  • 2 tablespoons fresh parsley

Creamy Lemon Parmesan Chicken Piccata


  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 of butter in a large skillet over medium-high heat until the butter has melted and the 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, and 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 center of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
  5. Pour in the lemon juice, and allow to simmer for a further minute to combine. Add the chicken back into the pan, and allow to simmer gently in the sauce for about a minute to soak up all of the flavors 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.


Calories: 208kcal | Carbohydrates: 8g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 933mg | Potassium: 359mg | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 14.8mg | Calcium: 186mg | Iron: 0.9mg

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About the Author: Julia Azedae

Food is my passion, and I'm grateful every day that I get to share that passion with others through my blog. I hope to continue exploring the world of food and sharing my experiences with my readers for many years to come.

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