Parmesan Chicken Picatta

This Parmesan Chicken Picatta is a quick, elegant weeknight dinner that feels sophisticated without the fuss. Thinly pounded chicken breasts are coated in a savory mix of grated Parmesan and breadcrumbs, then pan-seared until golden and crisp. The real magic happens in the pan sauce: a reduction of dry white wine, chicken broth, and fresh lemon juice creates a tangy, aromatic finish that cuts through the richness of the cheese. It&# 226;ÂÂs incredibly fast to prepare, making it perfect for busy evenings or casual date nights. Serve it over pasta, rice, or with a simple green salad for a balanced meal. The combination of salty, crispy chicken and bright, acidic sauce is a crowd-pleaser that delivers restaurant-quality flavor in under 30 minutes.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 247.5

Description

This Parmesan Chicken Picatta is a quick, elegant weeknight dinner that feels sophisticated without the fuss. Thinly pounded chicken breasts are coated in a savory mix of grated Parmesan and breadcrumbs, then pan-seared until golden and crisp. The real magic happens in the pan sauce: a reduction of dry white wine, chicken broth, and fresh lemon juice creates a tangy, aromatic finish that cuts through the richness of the cheese. It&# 226;ÂÂs incredibly fast to prepare, making it perfect for busy evenings or casual date nights. Serve it over pasta, rice, or with a simple green salad for a balanced meal. The combination of salty, crispy chicken and bright, acidic sauce is a crowd-pleaser that delivers restaurant-quality flavor in under 30 minutes.

Ingredients

6 Boneless, skinless chicken breasts
3 Olive or vegetable oil
1/3 Grated Parmesan cheese
2 Dry bread crumbs
1/3 Dry white wine or chicken broth
6 Lemon wedges

Directions

1
Rinse chicken pieces with water and pat dry with paper towels.
2
Pound chicken breasts to an even thickness of about 1/4 inch.
3
Combine grated Parmesan cheese and dry bread crumbs in a shallow dish.
4
Coat chicken breasts thoroughly with the Parmesan and breadcrumb mixture.
5
Heat olive oil in a large skillet over medium-high heat.
6
Add coated chicken to the skillet and cook for 5 minutes on the first side.
7
Flip chicken and cook for another 5 minutes, or until lightly browned and cooked through.
8
Remove chicken to a serving platter and cover loosely to keep warm.
9
Reduce heat to medium.
10
Pour white wine (or broth) into the skillet, scraping up any browned bits from the bottom.
11
Simmer sauce for 1-2 minutes to slightly reduce and thicken.
12
Spoon the pan sauce over the chicken and serve immediately with lemon wedges.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 247.5kcal

% Daily Value *
Total Fat 5.4g9%
Saturated Fat 1.5g8%
Cholesterol 127.5mg43%
Sodium 111.0mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 46.5g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, pound the chicken to an even thickness to ensure uniform cooking.

If using chicken broth instead of wine, add a squeeze of fresh lemon juice to the sauce for acidity.

Serve immediately while the coating is still crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: chicken piccata, parmesan chicken, white wine sauce, lemon chicken, italian dinner, quick meals, pan seared chicken, boneless skinless, easy recipes, weeknight dinner

Read it online: https://www.chefs-mate.com/recipe/parmesan-chicken-picatta/