In today’s culinary adventure, we’re diving into a recipe that marries the tangy zest of lemon with the rich, umami depth of Parmesan cheese, creating a dish that’s as comforting as it is refined. The Creamy Lemon Parmesan Chicken is a testament to the beauty of combining simple ingredients to produce a meal that feels gourmet, yet is straightforward enough to make on a weeknight. Let’s walk through this delightful recipe, step by step, ensuring you can recreate this masterpiece in your own kitchen.
Ingredients:
First, let’s gather all the ingredients needed for this culinary creation.
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, for those who prefer)
- 2 tablespoons minced garlic
- 1 1/4 cup chicken broth (stock)
- 1/2 cup half and half or heavy cream (or evaporated milk for a lighter option)
- 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
Directions:
Now, with our ingredients ready, let’s move on to the cooking process.
- Prep the Chicken: In a shallow bowl, combine the flour and Parmesan cheese. Season the chicken with salt and pepper, then dredge in the flour mixture. Shake off any excess and set aside. This step ensures our chicken will have a delightful crust, locking in the juices.
- Cook the Chicken: Heat olive oil and 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, about 3-4 minutes per side, depending on thickness. Once done, transfer the chicken onto a warm plate.
- Make the Sauce: In the same pan, add the minced garlic and fry until fragrant (about 1 minute). Reduce heat to low-medium, add the chicken broth and cream, and bring the sauce to a gentle simmer. Season with salt and pepper, then stir in the Parmesan cheese and capers. To thicken the sauce, add the cornstarch/water mixture, stirring quickly to combine. Lastly, pour in the lemon juice and let it simmer for another minute to meld the flavors.
- Combine and Serve: Return the chicken to the pan, allowing it to simmer gently in the sauce for about a minute to soak up all of the flavors. Serve this decadent chicken with pasta, steamed vegetables, zucchini noodles, or rice, garnished with extra capers, lemon slices, and parsley for an added touch of elegance.
Final Thoughts:
With a total time of just 30 minutes, this Creamy Lemon Parmesan Chicken recipe is perfect for anyone looking to impress with minimal effort. It’s a dish that promises to deliver on flavor, bringing a slice of gourmet into your weeknight dinner rotation. Whether you’re dining alone, with a significant other, or entertaining guests, this recipe is sure to become a favorite. Bon appétit!
Creamy Lemon Parmesan Chicken
- Total Time: 30 minutes
Description
The Creamy Lemon Parmesan Chicken is a harmonious blend of tangy lemon and rich Parmesan enveloped in a velvety sauce, making each bite a luxurious experience. This dish not only promises to delight your palate with its creamy texture and zesty undertones but also to transport you to the heart of Italian cuisine from the comfort of your home.
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
Instructions
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, about 3-4 minutes per side, depending on the thickness. Transfer onto a warm plate.
Add the garlic to the oil in the pan and fry until fragrant (about 1 minute). Reduce heat to low-medium, add the broth and cream. Bring the sauce to a gentle simmer; season with salt and pepper to taste; add in the Parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. If the sauce is too runny, 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.
Serve with the sauce over pasta, steamed vegetables, zucchini noodles, or rice. Top with extra capers to garnish, lemon slices, and parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes