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
CREAMY LEMON PARMESAN CHICKEN RECIPE
This creamy lemon parmesan chicken recipe is easy, fancy, and done in just 20 minutes -- perfect for a quick chicken dinner or meal prep!
Provided by Maya Krampf
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large cast iron pan (I like this enameled cast iron one) over medium-high heat. Add the chicken and sear for 4-8 minutes per side, without moving, until browned and almost done (internal temperature should reach 160 degrees F). Remove to a plate and cover with foil to keep warm.
- Reduce heat to medium. Add the minced garlic to the pan. Saute for about 1 minute, until fragrant.
- Add the chicken broth, cream, and Italian seasoning, if using. Simmer for 2 minutes.
- Reduce heat to low. Stir in the grated parmesan cheese, until it melts into a smooth sauce.
- Stir in the lemon juice, and adjust amount to taste if desired.
- Return the chicken to the pan. Simmer the chicken in sauce for 1-2 minutes, until hot and completely cooked through (internal temperature reaches 165 degrees F).
Nutrition Facts : Calories 586 kcal, Carbohydrate 4 g, Protein 55 g, Fat 38.2 g, SaturatedFat 4.4 g, TransFat 0.1 g, Cholesterol 156.2 mg, Sodium 1434.6 mg, Fiber 0.4 g, Sugar 2.1 g, ServingSize 1 serving
CREAMY LEMON PARMESAN CHICKEN
Creamy Lemon Parmesan Chicken is an incredible restaurant quality meal you can make under 30 minutes. Tender and juicy chicken is drowning in a creamy lemon parmesan sauce and is a meal the family will go crazy for!
Provided by Alyssa Rivers
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- In a large skillet add olive oil, garlic cloves and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
- Add the heavy cream, chicken broth, juice from one lemon, garlic powder, italian seasoning, and parmesan cheese. Whisk in the cornstarch and let simmer for 1-2 minutes over medium high heat until it starts to thicken. Add the chicken back to the pan and serve over pasta if desired.
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
Steps:
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
- Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
- Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
LEMON PARMESAN CHICKEN TRAYBAKE RECIPE BY TASTY
Here's what you need: panko breadcrumbs, grated parmesan cheese, plain flour, lemon zest, garlic powder, dried parsley, salt, pepper, chicken breasts, salt, pepper, egg yolk, asparagus, cherry tomato, olive oil, lemon juice, grated parmesan cheese, salt, dried parsley
Provided by Ellie Holland
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Prepare the chicken coating by mixing together the breadcrumbs, parmesan, flour, lemon zest, garlic powder, parsley, salt, and pepper in a bowl. Set aside.
- Pre-heat the oven to 180°C (350˚F).
- Cut the chicken into large nuggets and season with salt and pepper.
- Place each nugget into the egg yolk, then coat with the breadcrumb-parmesan mixture.
- Place on a baking tray.
- Bake for 10 minutes.
- Flip the chicken over and add the asparagus and tomatoes.
- Drizzle over the olive oil, lemon juice, parmesan, salt and parsley.
- Bake for 10 more minutes or until chicken is cooked through and vegetables are cooked but still firm.
- Enjoy!
Nutrition Facts : Calories 965 calories, Carbohydrate 107 grams, Fat 23 grams, Fiber 6 grams, Protein 82 grams, Sugar 11 grams
CRISPY PARMESAN ROAST CHICKEN WITH LEMON
Sprinkling grated Parmesan over a whole chicken as it roasts yields extra-crisp, extra-savory skin in this recipe, while chopped fresh rosemary and lemon zest perfume the meat through and through. Be sure to serve this with the lemony pan drippings, which make a bright, rich sauce for the tender meat. Heat lovers should feel free to add plenty of red-pepper flakes to the drippings - or serve red pepper on the side for individual spicing.
Provided by Melissa Clark
Categories dinner, easy, poultry, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
- Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
- Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird's juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.
- Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.
CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS
These chicken tenders are fast to make and live up to the name of crunchy chicken tenders. They look larger, because they're pounded out. Do not skip the step of pounding the tenders as it helps to cook the tenders quickly! Also make sure you are using a block of Parmesan and not the green bottle stuff. Serve with your favorite sauce (mine is ranch). Enjoy!
Provided by thedailygourmet
Categories Chicken Tenders
Time 18m
Yield 4
Number Of Ingredients 11
Steps:
- Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
- Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
- Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
- Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
- Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 32.6 g, Cholesterol 171 mg, Fat 11.7 g, Fiber 0.7 g, Protein 37 g, SaturatedFat 4 g, Sodium 962 mg, Sugar 0.4 g
PARMESAN-CRUSTED LEMON-PEPPER CHICKEN
This dish was a great hit with my family. Even my 2-year-old loved it and he's a very picky eater. The lemon in this chicken dish gives it a great zing. Serve with rice pilaf and steamed garlic green beans and you've got a delicious meal.
Provided by HeatherB
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place chicken breasts on a flat work surface. Slice horizontally through the thickest part of the breasts, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
- Combine butter, lemon juice, garlic, salt, and pepper in a shallow dish.
- Combine bread crumbs, Parmesan cheese, parsley, and basil in another dish.
- Dip chicken in butter mixture, then coat in Parmesan-crumb mixture. Place into the prepared baking pan.
- Bake in the preheated oven until chicken breasts are no longer pink and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 302.7 calories, Carbohydrate 11.3 g, Cholesterol 96.3 mg, Fat 15 g, Fiber 0.8 g, Protein 29.5 g, SaturatedFat 8.1 g, Sodium 516.5 mg, Sugar 1.1 g
PARMESAN CHICKEN WITH LEMON RICE
I like the challenge of inventing recipes with ingredients I have on hand. This easy-peasy meal fits the bill. -Colleen Doucette, Truro, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, bring broth and lemon juice to a boil. Stir in rice and onion; return to a boil. Reduce heat; simmer, covered, until liquid is almost absorbed and rice is tender, 15-20 minutes., Meanwhile, in a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with 1/3 cup cheese and oregano. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Dip in egg mixture, then in crumb mixture to coat both sides., In a large skillet, heat oil over medium heat. Cook chicken until golden brown and chicken is no longer pink, 2-3 minutes per side., When rice is cooked, gently stir in peas; cook, covered, until heated through, 1-2 minutes. Stir in lemon zest and remaining cheese. Cut chicken into slices; serve with rice. If desired, sprinkle with pepper.
Nutrition Facts : Calories 500 calories, Fat 14g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 623mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
LEMONY PARMESAN CHICKEN
If you like tender, juicy Parmesan-crusted chicken breasts in a golden-brown white wine and lemon sauce, you'll probably like this. A lot.
Provided by My Food and Family
Categories Home
Time 27m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mix bread crumbs and cheese in large resealable plastic bag. Moisten chicken pieces with water; add to bag, one piece at a time. Close bag and shake gently until chicken is evenly coated. Set aside.
- Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until browned on both sides and cooked through (170°F). Remove chicken from skillet, reserving drippings in skillet. Place chicken on serving platter; cover to keep warm.
- Add wine and lemon juice to drippings in skillet; stir to loosen browned bits from bottom of skillet. Cook on medium-high heat 2 to 3 min. or until sauce is golden brown, stirring frequently. Serve spooned over the chicken.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 0 g, Protein 28 g
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