Imagine a dish that transforms ordinary chicken into a culinary masterpiece - creamy, tangy, and absolutely irresistible! This Creamy Lemon Parmesan Chicken Piccata is not just a meal; it's a flavor explosion that will have your family and guests begging for seconds. In just 40 minutes, you'll create a restaurant-worthy dish that looks gourmet but is surprisingly simple to prepare, proving that impressive cooking doesn't have to be complicated.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup flour
- 2 tbsp olive oil
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup lemon juice
- 1/2 cup parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Gather 4 chicken breasts, 1 cup of flour, 2 tablespoons of olive oil, 1 cup of chicken broth, 1/2 cup of heavy cream, 1/4 cup of lemon juice, and 1/2 cup of grated Parmesan cheese. Have salt and pepper ready for seasoning, and chop some fresh parsley for garnish.
- Place the flour in a shallow dish and season it with salt and pepper to taste. This will be used to coat the chicken breasts.
- Take each chicken breast and dredge it in the seasoned flour, ensuring it is evenly coated on both sides. Shake off any excess flour and set the coated chicken aside on a plate.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot and shimmering, carefully add the floured chicken breasts to the skillet. Cook the chicken for about 5-7 minutes on each side or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Once the chicken is cooked, remove it from the skillet and place it on a plate. Cover it with foil to keep it warm while you prepare the sauce.
- In the same skillet, reduce the heat to medium and add 1 cup of chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, as these will add flavor to your sauce.
- Allow the chicken broth to simmer for about 3-4 minutes, reducing slightly. Then, stir in 1/4 cup of lemon juice and 1/2 cup of heavy cream. Mix well to combine all the ingredients.
- Next, add in 1/2 cup of grated Parmesan cheese, stirring until the cheese is melted and the sauce is creamy. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
- Return the cooked chicken breasts to the skillet, spooning the creamy lemon Parmesan sauce over the top. Let the chicken simmer in the sauce for an additional 2-3 minutes to absorb the flavors.
- Once done, remove the skillet from heat. Serve the creamy lemon Parmesan chicken piccata hot, garnished with freshly chopped parsley. Pair it with your choice of pasta or a fresh salad for a complete meal.
Tips
- Temperature is Key: Ensure your chicken is at room temperature before cooking for even browning.
- Don't Overcrowd the Pan: Cook chicken in batches if necessary to maintain a crispy exterior.
- Use Fresh Lemon Juice: Bottled juice lacks the bright, fresh flavor of freshly squeezed lemons.
- Pat Chicken Dry: Before flouring, use paper towels to remove excess moisture for a crispier coating.
- Let the Sauce Simmer: Allow the sauce to reduce slightly to concentrate flavors.
- Instant Read Thermometer: Always check that chicken reaches 165°F (75°C) for food safety.
- Garnish Fresh: Add chopped parsley just before serving to maintain its vibrant color and flavor.
Nutrition Facts
Calories: 576kcal
Carbohydrates: 25g
Protein: 57g
Fat: 27g
Saturated Fat: 11g
Cholesterol: 180mg
