Creamy Lemon Parmesan Chicken | Min Yx Games Creamy Lemon Parmesan Chicken | Min Yx Games
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Creamy Lemon Parmesan Chicken

On a large plate, combine flour with 1/4 cup Parmesan, garlic powder, and lemon zest. Season generously …


  • 2 large, boneless, skinless chicken breasts, halved horizontally to make 4 pieces
  • 2 tablespoons all-purpose flour
  • 2 tablespoons finely grated Parmesan cheese
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • 1 to 2 tablespoon olive oil
  • 2 tablespoons butter
  • 1 ½ tablespoon minced garlic
  • 1 cup chicken stock or broth
  • ½ cup cream
  • ⅓ cup finely grated fresh Parmesan cheese
  • Juice of 1 lemon (2 to 3 tablespoons lemon juice), adjusted to your tastes
  • 2 tablespoons chopped fresh parsley
  • Serve creamy lemon Parmesan chicken piccata over pastaTipHero


  1. Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius). Line a sheet pan with foil and set aside.
  2. In a wide, shallow dish, combine the flour and the 2 tablespoons of Parmesan cheese.
  3. Season the chicken pieces with 1 teaspoon of salt and ½ teaspoon of pepper.
  4. Coat the seasoned chicken in the flour-Parmesan mixture, shake off excess, and set aside.
  5. In a large pan over medium-high heat, heat 1 tablespoon of the olive oil and all of the butter until the butter has melted and the pan is hot.
  6. Sear the chicken for about 3 to 5 minutes, until golden-brown on each side and cooked through.
  7. Transfer the chicken to the lined baking sheet and place in the preheated oven to keep warm.
  8. Reduce the burner heat to medium-low. Add the garlic and, if needed, a little more olive oil to the large pan, and cook for about 1 minute, until fragrant.
  9. Add the chicken stock and bring to a boil for a few minutes to thicken slightly.
  10. Add the cream and simmer for three to five minutes to thicken the sauce further.
  11. Add in the ⅓ cup of Parmesan cheese, and allow the sauce to simmer for about 2 minutes, or until thickened to your liking.
  12. Remove the sauce from the heat. Add in half of the lemon juice, and stir to combine.
  13. Taste and adjust with more lemon juice, salt, and pepper, if desired.
  14. Remove the chicken from the oven and add it back into the pan.
  15. To serve, garnish with the chopped parsley and lemon slices, as desired. Enjoy paired with pasta and your favorite veggies.

Chef’s Tips

  • Yes, half-and-half is OK to substitute for the cream, although be warned that it is not preferred.
  • The time it takes to sear the chicken in step 5 will depend on the thickness of your chicken pieces.
  • When considering the thickness of your sauce, remember that it will also thicken as it cools.

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