Creamy Lemon Chicken Parmesan Recipes
CREAMY LEMON PARMESAN CHICKEN PICCATA
The ultimate in gourmet comfort food with parmesan cheese, garlic and a creamy lemon sauce, this Creamy Lemon Parmesan Chicken is out of this world.
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 208 kcal, Carbohydrate 8 g, Protein 18 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 51 mg, Sodium 933 mg, Sugar 1 g, ServingSize 1 serving
EASY CREAMY LEMON CHICKEN
This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.
Provided by Jess Staldine
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
- Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g
CREAMY PARMESAN LEMON CHICKEN
Juicy garlic lemon chicken breasts cooked in creamy Parmesan sauce is an easy, delicious dinner recipe perfect served with pasta.
Provided by Alida Ryder
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
- Drizzle over the olive oil and season on both sides with the oregano, paprika, salt and pepper. Rub in the spices.
- Heat a large pan over high heat. Add the chicken and allow to cook for 2-3 minutes per side until golden brown on both sides. Remove and set aside.
- To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer then add the Parmesan and season to taste.
- Add the chicken back in, reduce the heat and allow to cook for 5-7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
- Season, garnish with parsley and serve.
Nutrition Facts : Calories 209 kcal, Carbohydrate 2 g, Protein 26 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 97 mg, Sodium 593 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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- Preheat oven to 400 degrees F. Place flour in a shallow dish. Place beaten eggs in another shallow dish. Combine panko, 1/4 cup Parmesan, Italian seasoning and garlic powder in a third shallow dish. Working with one at a time, coat each cutlet in flour, shaking off the excess. Transfer to the egg mixture and turn to coat. Transfer to the panko mixture and turn to coat. Reserve 1 tablespoon of the flour (it will be cooked later) in a small bowl. Discard any remaining flour, egg and panko mixture.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 2 cutlets and cook, flipping once, until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Reduce heat to medium and add another 1 tablespoon oil to the pan. Add the remaining two cutlets and cook, flipping once, until golden on both sides, 1 to 2 minutes per side. Transfer to the baking sheet. Bake the cutlets until cooked throughout, about 10 minutes.
- Meanwhile, wipe out the pan. Add the remaining 1 tablespoon oil and heat over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add broth, lemon juice and salt to the pan. Bring to a boil. Whisk half-and-half into the reserved 1 tablespoon flour. Add to the broth mixture and cook, stirring frequently, until reduced by about half and thickened enough to coat the back of a spoon, 8 to 10 minutes. Remove from heat.
- Transfer the cutlets to a large platter. Drizzle with the sauce and top with the remaining 1/4 cup Parmesan and parsley.
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