Best Chicken Creamy Lemon Parmesan Recipes

Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta Recipe - (4.6/5) image

Provided by juliedee29

Number Of Ingredients 14

Creamy Lemon Garlic Pasta:
22 Chicken Breasts, sliced in half
6Tablespoons6 Tablespoons butter, divided
1/2cup1/2 cup Italian Bread Crumbs
1/2cup1/2 cup grated parmesan
1/4cup1/4 cup flour
8ounce8 ounce pasta of choice, I used thin spaghetti
1/2cup1/2 cup heavy whipping cream
1/2cup1/2 cup grated parmesan cheese
Juice of one lemon
1teaspoon1 teaspoon garlic powder
1/2teaspoon1/2 teaspoon salt
1/4teaspoon1/4 teaspoon pepper
Chopped fresh parsley for garnish, if desired

Steps:

In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin). Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce. Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

Chicken Creamy Lemon Parmesan Recipe - (4.4/5) image

Provided by Golfwidow7

Number Of Ingredients 16

2 large boneless and skinless chicken breasts, halved horizontally to make 4
2 tablespoons flour (all purpose or plain)
2 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
Cracked pepper
Light spray of cooking oil
1 tablespoon olive oil
2 teaspoons butter (or oil)
2 tablespoons minced garlic
1 1/4 cup chicken broth (stock)
1/2 cup milk (full fat or 2% -- or use reduced fat cream or heavy cream)
1/3 cup fresh grated Parmesan cheese
2-3 tablespoons lemon juice -- juice of 1 lemon (adjust to your tastes)
2 tablespoons capers (plus 2 tablespoons extra to garnish)
1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
2 tablespoons fresh parsley

Steps:

Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat. 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 the 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 milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and capers and allow sauce to simmer 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 juice, allow to simmer for a further minute to combine. Serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra capers to garnish, lemon slices and parsley.