Chicken Piccata with Lemon Sauce

There’s something effortlessly elegant about Chicken Piccata with Lemon Sauce—thin, golden chicken cutlets with a crisp coating, bathed in a light, tangy lemon sauce that’s bursting with flavor. Whether you’re hosting a dinner party or just craving something fresh and comforting, this dish delivers a restaurant-worthy experience in the comfort of your home.

With simple pantry ingredients and quick cook time, it’s no wonder chicken piccata has become a staple in both Italian kitchens and American households. It’s perfect for any season—refreshing in summer and comforting in winter.

Why You’ll Love Chicken Piccata

• Light and flavorful – The lemon sauce adds brightness without being heavy.
• Simple, clean ingredients – No need for complicated prep or exotic items.
• Crowd-pleasing – Serves up to 8, ideal for gatherings or meal prep.
• Fast and elegant – Great for both busy weeknights and special occasions.

Ingredients (Serves 8)

• 8 boneless skinless chicken breast halves (4 ounces each)
• ½ cup egg substitute
• 2 tablespoons + ¼ cup dry white wine (or chicken broth), divided
• 5 tablespoons lemon juice, divided
• 3 garlic cloves, minced
• ⅛ teaspoon hot pepper sauce
• ½ cup all-purpose flour
• ½ cup grated Parmesan cheese
• ¼ cup minced fresh parsley
• ½ teaspoon salt
• 3 teaspoons olive oil, divided
• 2 tablespoons butter

Instructions

Step 1: Prepare the Chicken

Pound the chicken breasts to ¼-inch thickness for quick and even cooking.

Step 2: Make the Coatings

In one shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic, and hot pepper sauce.
In another dish, mix the flour, Parmesan, parsley, and salt.

Step 3: Dredge the Chicken

Coat each chicken piece in the flour mixture, then dip into the egg mixture, and finally dredge once more in the flour mix for a crisp finish.

Step 4: Cook in Batches

Heat 1 ½ teaspoons of olive oil in a large nonstick skillet over medium heat. Brown 4 chicken breast halves for 3–5 minutes per side until juices run clear. Remove and keep warm. Repeat with remaining oil and chicken.

Step 5: Make the Lemon Sauce

Drain any drippings from the skillet. In the same pan, melt the butter. Add the remaining wine (or broth) and lemon juice. Bring to a boil and cook uncovered until reduced by a fourth. Drizzle over the cooked chicken before serving.

Tips for Success

• Flatten evenly: Ensures consistent browning and tenderness.
• Wine or broth?: Use white wine for depth, or broth for an alcohol-free version.
• Don’t skip the reduction: Simmering the sauce intensifies flavor and creates that signature tangy glaze.
• Fresh lemon juice: Always better than bottled for the brightest flavor.

Perfect Pairings

Chicken Piccata pairs beautifully with:

• Angel hair pasta or orzo
• Garlic mashed potatoes
• Steamed green beans or asparagus
• Crisp white wine, like Sauvignon Blanc or Pinot Grigio

Variations & Additions

• Add capers for a more traditional Italian touch.
• Try with veal instead of chicken for a classic Veal Piccata.
• Make it creamy by whisking in a touch of heavy cream to the sauce.
• Add artichokes or spinach to bring in more Mediterranean flair.

Make Ahead & Storage

• Make ahead: Dredge and chill the chicken up to 4 hours in advance.
• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop with a splash of broth to keep the chicken moist.

Why This Recipe Works

This version of Chicken Piccata keeps it classic yet light, using an egg substitute for a slightly healthier profile and relying on Parmesan and garlic for depth. The sauce is tangy but balanced, while the dual dredging method ensures a beautiful crust. It’s the kind of dish that feels fancy but is entirely achievable on a weeknight.

Final Thoughts

With its crisp texture, zingy lemon flavor, and elegant simplicity, Chicken Piccata with Lemon Sauce is a timeless Italian-inspired recipe that deserves a spot in your rotation. It’s just as fitting for a casual family meal as it is for an impressive dinner with guests.

So grab your skillet and a few lemons—delicious, homemade elegance is just 30 minutes away.

The Goods

Chicken Piccata with Lemon Sauce

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A light, flavorful Chicken Piccata recipe with a zesty lemon sauce. Italian-inspired and perfect for any season—easy, elegant, and full of flavor!

Course Chicken, Dinner, Lunch, Main Course

Cuisine Italian

Recipes

• 8 boneless skinless chicken breast halves 4 ounces each
• ½ cup egg substitute
• 2 tablespoons + ¼ cup dry white wine or chicken broth, divided
• 5 tablespoons lemon juice divided
• 3 garlic cloves minced
• ⅛ teaspoon hot pepper sauce
• ½ cup all-purpose flour
• ½ cup grated Parmesan cheese
• ¼ cup minced fresh parsley
• ½ teaspoon salt
• 3 teaspoons olive oil divided
• 2 tablespoons butter

Instructions

Step 1: Prepare the Chicken

• Pound the chicken breasts to ¼-inch thickness for quick and even cooking.

Step 2: Make the Coatings

• In one shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic, and hot pepper sauce.
• In another dish, mix the flour, Parmesan, parsley, and salt.

Step 3: Dredge the Chicken

• Coat each chicken piece in the flour mixture, then dip into the egg mixture, and finally dredge once more in the flour mix for a crisp finish.

Step 4: Cook in Batches

• Heat 1 ½ teaspoons of olive oil in a large nonstick skillet over medium heat. Brown 4 chicken breast halves for 3–5 minutes per side until juices run clear. Remove and keep warm. Repeat with remaining oil and chicken.

Step 5: Make the Lemon Sauce

• Drain any drippings from the skillet. In the same pan, melt the butter. Add the remaining wine (or broth) and lemon juice. Bring to a boil and cook uncovered until reduced by a fourth. Drizzle over the cooked chicken before serving.