Description
Creamy Lemon Parmesan Chicken delivers Italian-inspired comfort straight to dinner tables. Juicy chicken breasts swim in a luxurious sauce of tangy lemon, rich parmesan, and silky cream, promising a delightful meal that satisfies both classic and adventurous palates.
Ingredients
Scale
Protein:
- 2 large boneless and skinless chicken breasts, cut in half to make 4 pieces
- 1 tablespoon olive oil
- 2 teaspoons butter (or oil)
Seasonings and Dry Ingredients:
- 1 teaspoon salt
- Cracked pepper to taste
- 2 tablespoons flour (all-purpose or plain)
- 2 tablespoons finely grated fresh Parmesan cheese
- ⅓ cup finely grated fresh Parmesan cheese
- 2 tablespoons minced garlic
- 2 tablespoons capers plus an extra 2 for garnish
- 1 teaspoon cornstarch mixed with 1 tablespoon of water
- 2 tablespoons fresh parsley
Liquids and Cream:
- ¼ cup chicken broth (stock)
- ½ cup half and half or heavy cream (or evaporated milk)
- Juice from 1 lemon, about 2 to 3 tablespoons of lemon juice
Instructions
- Combine all-purpose flour and grated Parmesan cheese in a shallow dish, creating a uniform coating mixture that will provide a crispy exterior to the chicken.
- Pat chicken breasts dry with paper towels, then generously season both sides with kosher salt and freshly ground black pepper for enhanced flavor.
- Carefully dredge each seasoned chicken breast in the flour-Parmesan mixture, ensuring an even and complete coating while gently shaking off any excess to prevent clumping.
- Heat a large skillet over medium-high temperature, adding unsalted butter and olive oil to create a perfect golden-brown cooking environment.
- Carefully place coated chicken breasts into the hot skillet, cooking for 3 to 4 minutes on each side until a beautiful golden crust forms and internal temperature reaches 165°F (74°C).
- Transfer the perfectly cooked chicken to a clean plate, allowing it to rest while preparing the sauce.
- In the same skillet, reduce heat to medium and add minced garlic, sautéing for 30-45 seconds until fragrant and lightly golden.
- Pour chicken broth into the skillet, scraping up any flavorful browned bits from the bottom of the pan to incorporate maximum taste.
- Slowly stir in heavy cream, additional grated Parmesan cheese, and briny capers, allowing the sauce to simmer and gradually thicken for 2-3 minutes.
- Gently return the chicken to the skillet, spooning the creamy sauce over the breasts and letting them warm through for an additional minute.
- Garnish with fresh lemon slices and chopped parsley before serving, adding brightness and visual appeal to the dish.
Notes
- Chicken dredging creates a crispy, flavorful exterior that locks in moisture and adds a delightful crunch.
- Cooking in the same pan captures all the delicious browned bits, infusing deeper flavor into the sauce.
- Capers bring a tangy, briny punch that perfectly balances the rich, creamy sauce.
- Fresh lemon slices offer a bright, zesty garnish that cuts through the heaviness of the dish.
- Parsley adds a pop of fresh green color and a subtle herbaceous note to the final presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 490 kcal
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: <1g
- Protein: 34g
- Cholesterol: 100mg