Creamy Parmesan Chicken

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With tender chicken breasts and a tangy lemon-butter sauce, this parmesan chicken is similar to chicken piccata but in a creamy parmesan sauce. If you’ve ever wondered how to achieve the perfect balance of flavors and textures, you’re about to become a master chef. This recipe gets done in 20 minutes.

Piccata means escalope of veal or chicken, which is dredged with flour and then simmered in a sauce made with butter, lemon, wine, and capers. Having traveled extensively, I’ve tasted many variations of this dish. Honestly, It’s hard to pick which is the best.

Today, I’m sharing my version of this classic Italian dish with you.

Why is this the best recipe?

• First and foremost, the star of the show is, of course, the tender chicken breasts. Their juicy, succulent nature provides the perfect canvas for the tangy and vibrant lemon-butter sauce that accompanies them. The chicken is not only cooked to perfection but also seasoned with just the right amount of herbs and spices to enhance its natural flavor.
• Speaking of the sauce, the combination of tanginess from fresh lemons and the richness of butter creates a symphony of flavors that is both tantalizing and refreshing. The lemon brings a zesty brightness that cuts through the richness of the butter, resulting in a perfectly balanced sauce that coats each piece of chicken with a burst of flavor.
• Most of the ingredients used are simple pantry staples or easy to find.

Ingredients and substitutes

• Chicken – The chicken breast works perfectly for this recipe because we soak it in the white sauce, which helps keep it moist and juicy.
• Parmesan – Adds a nice nutty flavor to the sauce.
• Garlic – A little goes a long way. I have used small minced garlic, which is about a teaspoon. If you like garlic, use 1 tbsp of roasted garlic when possible.
• Flour – Since we are using milk instead of cream, the flour helps thicken the sauce and prevents it from splitting.
• Lemon juice – helps cut in the richness of the sauce. I have used very little, but you can certainly use more if you want to make lemon chicken piccata. If you find yourself without fresh lemons, fear not! You can easily substitute them with bottled lemon juice. While it may not bring the same level of freshness, it will still provide the necessary tanginess.
• Butter – if you’re looking for a healthier alternative to butter, you can opt for olive oil or even coconut oil. These substitutes will bring their unique flavors to the dish while maintaining its overall deliciousness.

Easy creamy parmesan chicken

• Divide – Cut each chicken in half horizontally, so you make 2 pieces of each chicken breast (4 pieces).
• Coat – Combine flour, parmesan, salt, and pepper on a plate. Coat the chicken pieces in the parmesan mixture. Set aside.
• Sear – Use a cast-iron pan or heavy bottoms sauté pan. Add oil and butter. Cook the chicken pieces for 2 minutes on each side. Remove and set aside.

• Sauce – Add garlic and sauté for 30 seconds in the same pan. Add the flour – sauté 30 seconds. Then, add the white wine or chicken broth – cook until thickened. Next, add the milk – cook for another minute. Then, add the lemon juice.
• Chicken – Return the chicken to the pan. Sprinkle some parmesan and capers. Turn the chicken over to coat it in the sauce. Cook for 2 to 4 minutes. Sprinkle with more parmesan and parsley.
• Serve over cooked pasta or mashed potatoes and a side of salad.

Tips for making the perfect parmesan chicken

• Firstly, ensure you use thin chicken cutlets for this recipe. Thin cutlets not only cook faster but also absorb the flavors of the sauce more efficiently, resulting in a more harmonious and delicious dish. If you can’t find thin cutlets at your local store, worry not! You can easily create them yourself by pounding boneless, skinless chicken breasts between two layers of plastic wrap until they reach a uniform thickness of about ¼ inch.
• Next, make sure you season your chicken cutlets generously with salt and pepper before dredging them in flour. Seasoning at this stage adds a depth of flavor to the chicken, making each bite more satisfying. Additionally, when dredging the cutlets, press the flour firmly onto the surface to create a thin, even coating. This will help achieve a beautifully golden and crisp exterior when cooked.
• When it comes to the sauce, remember that the key lies in achieving the perfect balance of flavors. As you combine the lemon juice, chicken broth, and capers, taste the sauce and adjust the amounts to suit your preference. If you prefer a zesty, tangy flavor, feel free to add an extra squeeze of lemon juice. On the other hand, if you prefer a milder taste, you can reduce the amount of lemon juice and add a touch more chicken broth.
• Another tip for perfecting your chicken piccata is to ensure you properly deglaze the pan after cooking the chicken cutlets. This means adding the sauce to the same pan where you cooked the chicken, scraping the browned bits from the bottom. These bits are packed with flavor and will infuse the sauce, creating a robust and rich taste experience. Don’t forget to remove the pan from the heat while deglazing to prevent the sauce from reducing too quickly.

Creative ways to serve creamy parmesan chicken

• One creative way to serve chicken piccata is to pair it with a refreshing citrus salad. The tanginess of the lemon in the piccata sauce perfectly complements the brightness of a citrus salad. Try tossing together segments of oranges, grapefruits, and blood oranges with some arugula, feta cheese, and a light vinaigrette. The crisp salad and zesty chicken piccata will create a harmonious balance of flavors.
• If you’re looking for a heartier option, consider serving chicken piccata with creamy mashed potatoes. The creamy texture of the potatoes will help mellow out the tanginess of the lemon sauce, creating a comforting and satisfying combination. For an extra touch of indulgence, sprinkle some freshly grated Parmesan cheese over the mashed potatoes before serving. The combination of creamy, tangy, and cheesy flavors will have your taste buds dancing with delight.
• For a lighter and more vibrant take on chicken piccata, try serving it over a bed of zucchini noodles. Spiralize some zucchini and lightly sauté it in olive oil until tender. Then, place the chicken piccata on top of the zucchini noodles, allowing the flavors to mingle. The result is a low-carb and gluten-free option that is both delicious and visually appealing.
• Another creative way to serve chicken piccata is to turn it into a sandwich. Toast some crusty bread and spread a layer of herbed mayonnaise on one side. Place the chicken piccata on top and garnish with some fresh lettuce, tomato slices, and thinly sliced red onions. The combination of the tangy sauce, crispy chicken, and fresh vegetables will create a satisfying and flavorful sandwich.

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Creamy Parmesan Chicken Piccata

Author: Veena Azmanov

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Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Calories: 338kcal

Adjust Servings Here: 4 servings

Description

This Italian classic, parmesan chicken piccata is chicken breast dredged in flour, then cooked in a parmesan-based white sauce. A very simple recipe that gets done in just 15 minutes. Today, I serve it over pappardelle pasta.

Video

Ingredients 

1x2x3x

• ▢ 2 Chicken breast ((split in two horizontally to make 4 pieces))

Parmesan mixture

• ▢ ¼ cup All-purpose flour (or GF flour)
• ▢ ½ cup Parmesan cheese (grated)
• ▢ ¼ tsp Kosher salt
• ▢ ¼ tsp Parmesan cheese

Sauce

• ▢ 1 tbsp Olive oil (EVO)
• ▢ 1 tbsp Butter (unsalted )
• ▢ 1 large Garlic clove (minced)
• ▢ 1 tbsp All-purpose flour (or GF flour. )
• ▢ ½ cup White wine (or stock)
• ▢ ½ cup Whole milk
• ▢ 1 – 2 tbsp Lemon juice
• ▢ ½ cup Parmesan cheese
• ▢ 2 tbsp Capers
• ▢ ¼ tsp Kosher salt ((if needed) )
• ▢ ¼ tsp Black pepper powder
• ▢ ¼ cup Parsley (finely chopped)

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Instructions

• Divide – Cut each chicken in half horizontally, so you make 2 pieces of each chicken breast (4 pieces).
  2 Chicken breast
• Coat – Combine flour, parmesan, salt, and pepper on a plate. Coat the chicken pieces in the parmesan mixture. Set aside.
  ¼ cup All-purpose flour, ½ cup Parmesan cheese, ¼ tsp Kosher salt, ¼ tsp Parmesan cheese
• Sear – Use a cast-iron pan or heavy bottoms sauté pan. Add oil and butter. Cook the chicken pieces for 2 minutes on each side. Remove and set aside.
  1 tbsp Olive oil, 1 tbsp Butter, 1 large Garlic clove
• Sauce – Add garlic and sauté for 30 seconds in the same pan. Add the flour – sauté 30 seconds. Then, add the white wine or chicken broth – cook until thickened. Next, add the milk – cook for another minute. Then, add the lemon juice.
  1 tbsp All-purpose flour, ½ cup White wine, ½ cup Whole milk, 1 – 2 tbsp Lemon juice, ½ cup Parmesan cheese
• Chicken – Return the chicken to the pan. Sprinkle some parmesan and capers. Turn the chicken over to coat it in the sauce. Cook for 2 to 4 minutes. Sprinkle with more parmesan and parsley.
  2 tbsp Capers, ¼ tsp Kosher salt, ¼ tsp Black pepper powder, ¼ cup Parsley
• Serve over cooked pasta or mashed potatoes and a side of salad.

Recipe Notes & Tips

• Firstly, ensure you use thin chicken cutlets for this recipe. Thin cutlets not only cook faster but also absorb the flavors of the sauce more efficiently, resulting in a more harmonious and delicious dish. If you can’t find thin cutlets at your local store, worry not! You can easily create them yourself by pounding boneless, skinless chicken breasts between two layers of plastic wrap until they reach a uniform thickness of about ¼ inch.
• Next, make sure you season your chicken cutlets generously with salt and pepper before dredging them in flour. Seasoning at this stage adds a depth of flavor to the chicken, making each bite more satisfying. Additionally, when dredging the cutlets, press the flour firmly onto the surface to create a thin, even coating. This will help achieve a beautifully golden and crisp exterior when cooked.
• When it comes to the sauce, remember that the key lies in achieving the perfect balance of flavors. As you combine the lemon juice, chicken broth, and capers, taste the sauce and adjust the amounts to suit your preference. If you prefer a zesty, tangy flavor, feel free to add an extra squeeze of lemon juice. On the other hand, if you prefer a milder taste, you can reduce the amount of lemon juice and add a touch more chicken broth.
• Another tip for perfecting your chicken piccata is to ensure you properly deglaze the pan after cooking the chicken cutlets. This means adding the sauce to the same pan where you cooked the chicken, scraping the browned bits from the bottom. These bits are packed with flavor and will infuse the sauce, creating a robust and rich taste experience. Don’t forget to remove the pan from the heat while deglazing to prevent the sauce from reducing too quickly.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 338– kcalCarbohydrates: 11– gProtein: 35– gFat: 14– gSaturated Fat: 7– gPolyunsaturated Fat: 1– gMonounsaturated Fat: 4– gTrans Fat: 0.1– gCholesterol: 101– mgSodium: 1003– mgPotassium: 552– mgFiber: 1– gSugar: 2– gVitamin A: 748– IUVitamin C: 8– mgCalcium: 355– mgIron: 1– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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