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
- 1In 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.
- 2Heat 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.
- 3Add 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.
- 4Bring 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).
- 5Pour 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.
- 6Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.
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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