Creamy Lemon Parmesan Chicken Piccata
This Creamy Lemon Parmesan Chicken Piccata delivers 11g protein and 242 calories per serving — a lighter option better suited as a side dish. Prepares 4 servings in quick time on the stovetop when you need to diversify your meal prep flavors. Pair with rice or pasta to build a complete macro-tracked meal.
Ingredients
- •Chicken Breast, Boneless Skinless
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Flour, All-Purpose, White(30g)
- •Parmesan Cheese(30g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •1 teaspoon salt
- •1 pinch cracked pepper
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Unsalted Butter(10g)
- •Garlic(30g)
- •Low Sodium Chicken Broth(300g)
- •Half and half cream(120g)
- •Parmesan Cheese(80g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •Capers, Canned, Drained(30g)
- •Cornstarch(5g)
- •Lemon Juice, Fresh(45g)
- •Parsley, Fresh(30g)
Instructions
- 1Combine the flour and grated Parmesan in a shallow bowl. Season the chicken with salt and pepper, then dredge each piece in the flour mixture, shaking off excess.
- 2Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and the pan is hot (about 1–2 minutes). Working in batches if needed, cook the chicken until golden brown on each side and internal temperature reaches 165°F, about 3–4 minutes per side depending on thickness. Transfer to a plate.
- 3Add the minced garlic to the same skillet over medium heat and cook until fragrant, about 1 minute. Pour in the chicken broth and half and half cream, stirring to combine.
- 4Reduce heat to medium-low and bring the sauce to a gentle simmer, about 2–3 minutes. Stir in the grated Parmesan and capers. If the sauce is too thin, whisk the cornstarch with 1 tablespoon water and stir into the center of the pan; cook for 1–2 minutes until thickened.
- 5Pour in the fresh lemon juice and simmer for 1 minute. Return the chicken to the skillet and simmer gently in the sauce for 1 minute to absorb the flavors.
- 6Divide the chicken and sauce evenly into 4 airtight containers while hot. Top each portion with fresh parsley and extra capers.
- 7Serve over pasta, steamed vegetables, zucchini noodles, or rice.
Nutrition — Per Serving
242
calories
11g
protein
17g
fat
- Carbohydrates
- 16g
- Saturated fat
- 6.9g
- Sodium
- 794 mg
- Dietary fiber
- 0.9g
4 servings per batch · ~181g each
Macro data sourced from USDA FoodData Central
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How much protein does Creamy Lemon Parmesan Chicken Piccata have per serving?
Each serving contains 11g of protein and 242 calories with 17g fat and 16g carbs. The protein content is moderate for a chicken dish, making this work better as a side component in a larger meal.
How long does Creamy Lemon Parmesan Chicken Piccata take to prepare?
This quick prep Italian recipe batch-preps 4 servings on the stovetop, allowing you to prepare multiple portions in a single cooking session. You'll have ready-to-eat components for several meals from one prep.
Is Creamy Lemon Parmesan Chicken Piccata good for fat loss?
At 242 calories per serving with low carbohydrates at 16g, this recipe suits fat loss goals when you pair it with additional protein sources and vegetables. The lower carb profile leaves room for other calorie-dense ingredients in your daily meal plan.
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