Keto Dinner | Creamy Lemon Parmesan Chicken Piccata

Chicken is dredged in finely grated parmesan cheese, then served in a lemon and parmesan cream sauce with a hint of garlic! This creamy chicken recipe is one of my personal favourites and I know so many people out there are loving it too! The ultimate in gourmet comfort food with a twist.

Serve over anything: pasta, rice, zucchini noodles, steamed vegetables, or anything else you can think of. The light flouring including the parmesan cheese changed this Piccata inspired recipe from amazing into something else. Something impressive with double the parmesan hit.

My absolute favorite part about this creamy chicken piccata is that unlike some of my other one skillet recipes, this one is cooked completely on the stove. Sometimes (read: most times) just the thought of turning the knob to heat the oven wears me out. It’s all psychological. Something about just one heating method makes the recipe easier? Do I sound like the biggest, laziest food blogger on the planet or what? But the point is, you’ve gotta make sure the chicken is cooked completely through before you go making the sauce.

If you’re thinking you’ve seen a variation of this recipe on the site before, you’re kinda right. If this recipe and this recipe got together and had a food baby, it would be this creamy chicken piccata. I add a little extra lemon juice to my piccata because I love the rich zing that lemon juice and chicken broth give off together. I could have this meal on repeat forever and still not be tired of it. I’m a thrill seeker (HA!) and that lemony zing is refreshing. Remember when I kept begging you guys to throw a few capers into my one skillet chicken with lemon garlic cream sauce? Well guess what, I finally did it. I also added a little parmesan cheese and a coating of flour to make the chicken crispy on the outside and tender on the inside.

Creamy Lemon Parmesan Chicken Piccata

Prep Time: 10 Mins

Cook Time: 20 Mins

Total Time: 30 Mins

Serves: 4 People

Ingredients:

For The Chicken:

• 2 tablespoons finely grated fresh Parmesan cheese
• 1 teaspoon salt
• Cracked pepper
• 2 large boneless and skinless chicken breasts halved horizontally to make 4
• 2 tablespoons flour (all purpose or plain)

For The Sauce:

• 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
• 1/2 cup half and half or heavy cream (or evaporated milk)
• 1/3 cup finely grated fresh Parmesan cheese
• 1 tablespoon olive oil
• 2 teaspoons butter (or oil)
• 2 tablespoons minced garlic
• 1 1/4 cup chicken broth (stock)

Instructions:

1. First, 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.
2. Second, 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.
3. Next, 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. 
4. 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).
5. 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.
6. Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.

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