Dinner

Chicken Piccata with Lemon Sauce Recipe

BySana Jeannette November 10, 2025November 10, 2025

Introduction

Chicken Piccata with Lemon Sauce is a bright, tangy dish that’s simple to prepare and full of flavor. Tender chicken breasts are coated in a savory crust and finished with a zesty lemon and garlic sauce. It’s perfect for a quick weeknight dinner or a special gathering.

On a white plate with a white marbled texture in the background, there is a crispy, golden-brown piece of chicken covered with small green herbs and a light drizzle of creamy sauce. Next to the chicken, a wedge of bright yellow lemon rests, adding a fresh contrast. Beside the chicken, there is a small pile of cooked brown rice with a soft, slightly sticky texture. The sauce from the chicken lightly spreads onto the plate, making the dish look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 boneless skinless chicken breast halves (4 ounces each)
1/2 cup egg substitute

2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
5 tablespoons lemon juice, divided

3 garlic cloves, minced
1/8 teaspoon hot pepper sauce

1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley

1/2 teaspoon salt
3 teaspoons olive oil, divided
2 tablespoons butter

Instructions

Step 1: Flatten each chicken breast to 1/4-inch thickness using a meat mallet or rolling pin for even cooking.
Step 2: In a shallow dish, whisk together the egg substitute, 2 tablespoons of wine, 2 tablespoons of lemon juice, minced garlic, and hot pepper sauce.
Step 3: In another shallow dish, mix the flour, grated Parmesan cheese, minced parsley, and salt.

Step 4: Coat each chicken breast first in the flour mixture, then dip into the egg substitute mixture, and finally coat again with the flour mixture to create a flavorful crust.
Step 5: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown and cooked through, about 3-4 minutes per side. Remove and keep warm.
Step 6: In the same skillet, add the remaining 1 teaspoon olive oil and butter. Stir in the remaining 1/4 cup wine and 3 tablespoons lemon juice. Let the sauce simmer for 2-3 minutes until slightly thickened.

Step 7: Return the chicken to the skillet, spoon the sauce over, and heat for another minute. Serve garnished with additional parsley if desired.

Tips & Variations

Use fresh lemon juice for a brighter flavor; bottled lemon juice can be too acidic.
Substitute chicken broth for white wine if you prefer a non-alcoholic version.

Add capers to the sauce for a traditional Piccata twist with an extra briny punch.
Serve with pasta or crusty bread to soak up the delicious lemon sauce.

Storage

Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken. The sauce may thicken upon cooling; add a splash of chicken broth or water when reheating if needed.