Creamy Lemon Parmesan Chicken (2024)

Author: Karina

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

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

• 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 and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.

• 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, add the broth and cream.

• 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 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 in the sauce.

• Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.