Do Share Recipe

Creamy Lemon Parmesan Chicken Recipe | Rich & Zesty Dinner

I just made this Creamy Lemon Parmesan Chicken recipe for dinner last night, and I can’t stop thinking about how perfect it turned out. It feels like something fancy from a restaurant, but honestly, I whipped it up in less than half an hour. The chicken gets a golden parmesan crust, and the sauce is velvety, lemony, and so comforting.

Every bite balances richness with brightness in the best way. I promise, once you try this, it’ll become a go-to in your weeknight rotation. You can also enjoy Crockpot Chicken Enchiladas Casserole Recipe for another easy and hearty dinner option.

Ingredients

Here’s everything I used — and a few pro tips on why each ingredient is important:

For the Chicken:

2 large boneless, skinless chicken breasts, halved horizontally to make 4 thinner fillets — this helps them cook evenly and absorb more sauce.
2 tablespoons all-purpose flour — creates a light coating so the sauce can cling.
2 tablespoons freshly grated Parmesan cheese — I strongly recommend grating your own; pre-grated container parmesan doesn’t melt as smoothly and can be too sharp.
1 teaspoon salt — well, for seasoning.
A pinch of cracked black pepper — for a subtle bite.

For the Sauce:

1 tablespoon olive oil — to lightly sauté and give a base for flavor.
2 teaspoons butter (or additional oil) — adds richness to the sauce without making it too heavy.
2 tablespoons garlic, minced — fresh garlic makes a huge difference in aroma and flavor.
1 1/4 cups chicken broth — the foundation of the sauce, giving it savory depth.
1/2 cup half-and-half (or heavy cream or evaporated milk) — gives creaminess and balances the lemon tang.
1/3 cup freshly grated Parmesan cheese — more cheese makes the sauce nutty and silky.
2 tablespoons capers, plus 2 tablespoons extra to garnish — the briny capers cut through the richness.
1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon water — a slurry to thicken the sauce if needed.
2-3 tablespoons lemon juice (juice of 1 lemon, or according to taste) — bright citrus note that elevates everything.
2 tablespoons fresh parsley — for freshness, color, and a herbal lift.

Note: Serves 4 people.

Variations

If you want to tweak this dish, here are some great alternative options:

Dairy-Free: Use a plant-based cream (like oat or cashew) instead of half-and-half/heavy cream, and use a dairy-free “parmesan” (nutritional yeast + cashew mixture) for the crust and sauce.
Lower Fat / Lighter: Use evaporated milk instead of heavy cream, as suggested by Karina herself.
Extra Tangy: Increase the lemon juice, or even add some lemon zest to the sauce for more citrus punch.
Herby Boost: Toss in some fresh thyme or basil along with the parsley, for more herbal flavor.
Spicy Kick: Add a pinch of red pepper flakes while sautéing the garlic to give a little heat.
Keto / Low-Carb: Skip the flour coating and dredge the chicken in almond flour or another low-carb crust, then proceed with the same sauce (capers and all).

You might also like the sweet touch of Andes Mint Mini Cheesecakes Recipe as a dessert pairing.

Cooking Time

Here’s how long everything takes:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Here’s what I used when making this recipe and why:

A large skillet / frying pan — to cook the chicken and make the sauce in the same pan.
A shallow bowl — for mixing the flour and parmesan for dredging the chicken.
A measuring cup and spoons — to measure broth, cream, lemon juice, and other ingredients precisely.
A wooden spoon or spatula — for stirring the sauce gently so the cheese melts smoothly.
A grater — to grate fresh Parmesan; gives much better flavor and texture than pre-grated.

How to Make Creamy Lemon Parmesan Chicken (Piccata)

Here’s a step-by-step guide in simple form:

Prepare the Chicken

First, I mix together the flour and the finely grated Parmesan in a shallow bowl, then season the chicken fillets with salt and pepper. I dredge each piece in this mixture, shaking off the excess so the coating is light but flavorful.

Pan-Fry the Chicken

Next, I heat the olive oil and butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, I fry the chicken for about 3–4 minutes on each side (depending on thickness) until golden and cooked through, then transfer it to a warm plate.

Sauté the Garlic

In the same pan, I add the minced garlic (spraying a little extra oil if needed) and sauté for around a minute until it becomes fragrant but not brown.

Build the Sauce

Then, I lower the heat to medium, pour in the chicken broth and the half-and-half (or cream), stirring well as the sauce comes together.

Add Cheese, Capers & Thicken

Once the sauce is warm, I stir in the freshly grated Parmesan and the capers. If the consistency feels too thin, I whisk in the cornstarch slurry right into the center of the pan — it thickens almost immediately.

Finish with Lemon & Return Chicken

After that, I pour in the lemon juice and let the sauce simmer for another minute, then gently add the chicken back into the pan so it can soak up all that creamy, tangy goodness.

Serve

Finally, I spoon that luxurious sauce over the chicken. I usually garnish with extra capers, lemon slices, and fresh parsley before serving — it just makes everything look (and taste) more inviting.

Additional Tips for Making This Recipe Better

From my own trials and tweaks, here are some things that helped me:

I always grate the Parmesan myself — the freshly grated kind melts better and tastes richer than pre-shredded or grated stuff.
While cooking, don’t rush the simmer — letting the sauce reduce slowly helps deepen the flavor.
I squeeze my lemon by hand, so I can adjust the acidity more precisely — sometimes two tablespoons are enough, sometimes I go up to three.
After frying, I briefly rest the chicken on a rack or a paper towel to let excess oil drip off; it stays crispier.
When reheating leftovers, I reheat gently on low heat with a splash of water or broth — it keeps the sauce creamy without breaking.

How to Serve Creamy Lemon Parmesan Chicken (Piccata)

I like to serve this chicken over a bed of something neutral so the sauce shines:

For a classic presentation, serve over linguine or fettuccine and pour the sauce over the top.
If I want to keep it light, I go with zucchini noodles or lightly steamed vegetables (broccoli, asparagus) as the base.
For something heartier, steamed rice works beautifully as a backdrop for the creamy sauce.
As a garnish, I always add a few extra capers, a couple of thin lemon slices, and a sprinkle of fresh parsley — it makes the dish look elegant and adds visual brightness.

Nutritional Information

Here’s a look at the key nutrition facts (approximate, per serving, based on Cafe Delites):

Calories: ~210 kcal
Protein: ~18 g
Carbohydrates: ~7 g
Fat: ~12 g

Make Ahead and Storage

Storing Fresh

If I have leftovers, I let the chicken cool, then store it in an airtight container in the fridge. It stays good for about 2–3 days.

Freezing

To freeze, I keep the chicken and sauce together in a freezer-safe container. When properly stored, it can last up to 2 months in the freezer without losing much of its creaminess.

Reheating

When I reheat, I do it gently over low medium heat on the stove with a splash of broth or water, stirring often. This helps the sauce re-emulsify and keeps the chicken moist and flavorful.

Why You’ll Love This Recipe

Here’s what makes this Creamy Lemon Parmesan Chicken a winner (from my own experience):

Effortless Gourmet: It tastes like a restaurant-quality dish, but you can make it in about 30 minutes.
Balanced Flavor: The bright lemon, savory Parmesan, and silky cream come together beautifully — not too rich, not too tart.
Comfort Food Versatility: You can serve it over pasta, rice, or veggies, depending on what you’re in the mood for.
Customizable: Whether you want to go dairy-free, lighter, or keto-friendly, there are substitutions that work perfectly.
Impressively Simple: With common pantry ingredients (but with that key freshly grated Parmesan), it’s easy to throw together but feels special enough for guests.

Ben Carraoli