✨ Introduction
Looking for a flavorful yet healthy dinner option that still feels fancy? This Chicken Piccata with Lemon Sauce is just what your weeknight (or weekend) needs. Tender, golden pan-seared chicken breasts are drizzled with a bright and buttery lemon-wine sauce, accented with garlic, Parmesan, and fresh parsley. It’s quick, fresh, and surprisingly easy — and you don’t need to be a chef to pull it off!
🍽️ Servings & Time
- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: ~35 minutes
🛒 Ingredients
Meat:
- 8 boneless, skinless chicken breast halves (pounded thin)
Produce:
- 3 garlic cloves, minced
- ¼ cup fresh parsley, chopped
Refrigerated:
- ½ cup egg substitute (or 2 large eggs, beaten)
Canned Goods:
- 6 tbsp dry white wine or low-sodium chicken broth
Condiments:
- 5 tbsp lemon juice (fresh is best!)
- ⅛ tsp hot pepper sauce (optional, for a kick)
Baking & Spices:
- ½ cup all-purpose flour
- ½ tsp salt
- Black pepper, to taste
Oils & Vinegars:
- 3 tsp olive oil
Dairy:
- 2 tbsp butter
- ½ cup grated Parmesan cheese
🧑🍳 Equipment Needed
- Large skillet
- Shallow bowls (for dredging)
- Meat mallet
- Tongs or spatula
- Small saucepan (for sauce, optional)
🍳 Instructions
1. Prep the Chicken:
Pound chicken breasts to even thickness (about ½ inch). Season with salt and pepper. Dredge each piece in egg substitute, then coat with flour.
2. Sear the Chicken:
Heat 1½ tsp olive oil in a skillet over medium heat. Add half the chicken and cook 3–4 minutes per side until golden and cooked through. Repeat with remaining oil and chicken. Remove and keep warm.
3. Make the Lemon Sauce:
In the same skillet, add garlic and cook for 30 seconds. Pour in white wine (or broth), scraping up browned bits. Add lemon juice, hot pepper sauce (optional), and butter. Simmer until slightly reduced, about 2–3 minutes.
4. Finish and Serve:
Return chicken to the pan and coat with sauce. Sprinkle with Parmesan and chopped parsley. Serve immediately over pasta, rice, or steamed vegetables.
🔁 Variations
- Capers Version: Add 1 tbsp capers to the sauce for a more classic piccata profile.
- Dairy-Free: Omit Parmesan and butter, and use olive oil throughout.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of regular flour.
🧊 Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently warm in a skillet with a splash of broth or lemon juice.
- Freeze: Not ideal for freezing once sauced — better to freeze the chicken alone and make sauce fresh.
❓ Frequently Asked Questions
Can I use chicken thighs?
Yes! Boneless, skinless thighs work great — just adjust cooking time slightly longer.
What can I serve this with?
It pairs beautifully with angel hair pasta, sautéed spinach, mashed potatoes, or cauliflower rice.
Can I skip the wine?
Absolutely — chicken broth works as a great substitute.
Chicken Piccata with Lemon Sauce – A Light, Lively Dinner Favorite
Equipment
- Large skillet
- Shallow bowls (for dredging)
- Meat mallet
- Tongs or spatula
- Small saucepan (for sauce, optional)
Ingredients
Meat:
- 8 boneless skinless chicken breast halves (pounded thin)
Produce:
- 3 garlic cloves minced
- ¼ cup fresh parsley chopped
Refrigerated:
- ½ cup egg substitute or 2 large eggs, beaten
Canned Goods:
- 6 tbsp dry white wine or low-sodium chicken broth
Condiments:
- 5 tbsp lemon juice fresh is best!
- ⅛ tsp hot pepper sauce optional, for a kick
Baking & Spices:
- ½ cup all-purpose flour
- ½ tsp salt
- Black pepper to taste
Oils & Vinegars:
- 3 tsp olive oil
Dairy:
- 2 tbsp butter
- ½ cup grated Parmesan cheese
Instructions
Prep the Chicken:
- Pound chicken breasts to even thickness (about ½ inch). Season with salt and pepper. Dredge each piece in egg substitute, then coat with flour.
Sear the Chicken:
- Heat 1½ tsp olive oil in a skillet over medium heat. Add half the chicken and cook 3–4 minutes per side until golden and cooked through. Repeat with remaining oil and chicken. Remove and keep warm.
Make the Lemon Sauce:
- In the same skillet, add garlic and cook for 30 seconds. Pour in white wine (or broth), scraping up browned bits. Add lemon juice, hot pepper sauce (optional), and butter. Simmer until slightly reduced, about 2–3 minutes.
Finish and Serve:
- Return chicken to the pan and coat with sauce. Sprinkle with Parmesan and chopped parsley. Serve immediately over pasta, rice, or steamed vegetables.
Notes
Capers Version: Add 1 tbsp capers to the sauce for a more classic piccata profile. Dairy-Free: Omit Parmesan and butter, and use olive oil throughout. Gluten-Free: Use a 1:1 gluten-free flour blend instead of regular flour. 🧊 Storage Tips
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat: Gently warm in a skillet with a splash of broth or lemon juice. Freeze: Not ideal for freezing once sauced — better to freeze the chicken alone and make sauce fresh. ❓ Frequently Asked Questions
Can I use chicken thighs?
Yes! Boneless, skinless thighs work great — just adjust cooking time slightly longer. What can I serve this with?
It pairs beautifully with angel hair pasta, sautéed spinach, mashed potatoes, or cauliflower rice. Can I skip the wine?
Absolutely — chicken broth works as a great substitute.