When I first made chicken piccata with lemon sauce, I was amazed at how simple yet elegant it turned out. The tangy lemon sauce mingled perfectly with the crispy chicken, creating a dish that felt gourmet yet comfortingly homemade. What I love most is how versatile this recipe is

Whether you’re planning a dinner party or just a weeknight meal, it fits the bill perfectly. Plus, the fresh ingredients come together quickly, making it both time-friendly and incredibly delicious! Once you try it, I guarantee it will be a favorite in your kitchen just like it is in mine.

Credit: krystelscooking

Ingredients for Chicken Piccata with Lemon Sauce

Here are the ingredients you’ll need to create this flavorful dish. Each item is chosen for its contribution to the overall taste and texture of the dish.

8 boneless skinless chicken breast halves (4 ounces each): Pound these thin for even cooking and a tender bite.
1/2 cup egg substitute: Helps the coating adhere to the chicken without overpowering the flavor.
2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided: Adds depth to the sauce. Use chicken broth if you prefer a non-alcoholic option.
5 tablespoons lemon juice, divided: Freshly squeezed lemon juice provides a bright, citrusy flavor. Avoid bottled juice; it won’t taste the same.
3 garlic cloves, minced: Enhances the aroma and adds a subtle kick.
1/8 teaspoon hot pepper sauce: Just a touch for a gentle heat that complements the lemon.
1/2 cup all-purpose flour: Gives the chicken a light, crispy coating.
1/2 cup grated Parmesan cheese: Freshly grated is ideal for its sharp and nutty taste.
1/4 cup minced fresh parsley: Adds a pop of color and freshness.
1/2 teaspoon salt: To season both the chicken and the coating.
3 teaspoons olive oil, divided: Keeps the chicken from sticking and adds a rich, slightly fruity flavor.
2 tablespoons butter: Used in the sauce for creaminess and a silky texture.

Note: This recipe yields 8 servings.

Variations

This chicken piccata recipe is amazingly adaptable! Here are some variation ideas to suit your preferences or dietary needs:

Dairy-Free: Skip the Parmesan and use nutritional yeast or a vegan cheese alternative.
Gluten-Free: Swap the all-purpose flour for almond flour or a 1-to-1 gluten-free flour blend.
Low-Carb: Replace flour with finely ground pork rinds for a keto-friendly coating.
Extra Flavor: Sprinkle some capers into the sauce for a briny touch or add a pinch of chili flakes for more heat.

You can also enjoy this slow cooker creamy tomato basil chicken recipe for another comforting meal idea.

Cooking Time

This quick recipe is perfect for busy evenings. Here’s a breakdown of the time:

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Equipment You Need

Meat mallet: For flattening the chicken to an even thickness.
Shallow dishes: For organizing the flour and egg mixtures for dredging.
Large nonstick skillet: To cook the chicken and prepare the sauce.
Tongs: For flipping the chicken without tearing.
Lemon juicer: To get every drop of juice from fresh lemons.

How to Make Chicken Piccata with Lemon Sauce?

This recipe is straightforward and ideal for cooks of all skill levels. Let’s take it step by step.

Prepare the chicken

Start by pounding your chicken breasts to about 1/4-inch thickness. This ensures they cook evenly and stay tender. Mix the egg substitute with 2 tablespoons of wine, 2 tablespoons of lemon juice, minced garlic, and hot pepper sauce in one shallow dish. Prepare another shallow dish with flour, Parmesan cheese, fresh parsley, and salt.

Coat the chicken

Dip each piece of chicken into the flour mixture, ensuring a light and even coating. Then dip it into the egg mixture and finish by coating it once more in the flour mixture. This double coating gives the chicken a crispy, flavorful texture.

Cook the chicken

Heat 1 1/2 teaspoons of olive oil in a large skillet over medium heat. Cook four chicken pieces at a time, about 3-5 minutes per side, until golden brown and juices run clear. Transfer these to a plate, keep them warm, and repeat with the remaining chicken.

Make the lemon sauce

For the sauce, melt the butter in the same skillet using the leftover drippings for added flavor. Stir in the remaining wine and lemon juice, then bring it to a boil. Allow the sauce to cook uncovered until it reduces by about a quarter. The sauce should thicken slightly and take on an incredible aroma.

Combine and serve

Pour the reduced lemon sauce over the cooked chicken or serve it on the side for dipping. Garnish with more parsley for a fresh touch.

Credit: therecipecritic

Additional Tips for Making this Recipe Better

Here are a few tricks I’ve learned to improve this dish each time:

Use fresh ingredients whenever possible. The brightness of fresh lemon juice and parsley makes all the difference.
Don’t skip pounding the chicken; it ensures even cooking and prevents dry spots.
Keep the skillet at medium heat to avoid burning the chicken or the sauce.
For a richer sauce, stir in a splash of heavy cream before serving.
Allow the chicken to rest for a couple of minutes after cooking to retain its juices.

For inspiration, check out this skillet chicken thighs with broccoli cheddar orzo recipe.

How to Serve Chicken Piccata with Lemon Sauce?

Presentation matters, and setting the scene for this dish is simple yet rewarding. Serve the chicken over angel hair pasta, rice, or creamy mashed potatoes to soak up the lemon sauce. Garnish each plate with a slice of lemon and a sprinkle of parsley for a burst of color. Pair it with a side of sautéed green beans or a crisp garden salad for a well-rounded meal. For a special touch, serve it on a white platter to make the golden chicken and vibrant sauce pop.

Nutritional Information

This dish is not only tasty but also fairly balanced. Here’s the breakdown per serving:

Calories: 232
Protein: 27g
Carbohydrates: 8g
Fat: 9g

Make Ahead and Storage

Chicken piccata with lemon sauce can fit nicely into meal prep or leftovers. Here’s how to store and enjoy it later:

Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze cooked chicken and sauce separately in freezer-safe containers for up to 2 months.
Reheating: Warm in a skillet over medium heat, adding a splash of chicken broth to refresh the sauce. Avoid microwave reheating, as it can dry out the chicken.

Why You’ll Love This Recipe?

This meal truly stands out for a variety of reasons:

Simple to Prepare: It uses easily available ingredients and requires minimal prep.
Elegant Yet Comforting: Great for both family dinners and special occasions.
Customizable: You can adjust it to meet dietary needs or personal tastes.
Rich in Flavor: The lemon sauce is both tangy and delicate, making it unforgettable.
Quick Cooking Time: Perfect for weeknights when time is short but flavor matters.

Chicken Piccata with Lemon Sauce is a dish that’s guaranteed to impress without overwhelming in preparation. Try it out, and you’ll discover a recipe worth repeating! You can also enjoy similar chicken recipes for more inspiration.

Ash Tyrrell