Dinner

Chicken Piccata with Lemon Sauce Recipe

ByHugo Harnd March 18, 2026March 18, 2026

Introduction

Chicken Piccata with Lemon Sauce is a bright and flavorful dish featuring tender chicken breasts in a tangy, buttery lemon sauce. It’s quick to prepare and perfect for a weeknight dinner that feels a bit special. The combination of garlic, lemon, and parsley creates a fresh, vibrant taste everyone will enjoy.

A white plate on a white marbled texture holds a piece of grilled chicken breast as the main layer, golden brown with visible green herb bits and a glossy light yellow sauce brushed over it. To the right of the chicken is a mound of light tan cooked brown rice with a soft, slightly separated grain texture. On the left side of the chicken, there is a wedge of lemon, bright yellow with a juicy texture, adding a fresh visual contrast. Small pools of the same light yellow sauce from the chicken spread slightly around the plate edges. 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 chicken breasts to 1/4-inch thickness. In a shallow dish, combine egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic, and hot pepper sauce. In another shallow dish, mix flour, Parmesan cheese, parsley, and salt. Coat each chicken breast with the flour mixture, then dip into the egg substitute mixture, and coat again with the flour mixture.
Step 2: Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium heat. Brown four chicken breasts for 3-5 minutes on each side until juices run clear. Remove and keep warm. Drain drippings from the pan. Repeat with remaining chicken and 1 1/2 teaspoons olive oil. Remove and keep warm.
Step 3: In the same skillet, melt butter. Add the remaining 1/4 cup wine and 3 tablespoons lemon juice. Bring to a boil and cook uncovered until the sauce reduces by about a quarter. Drizzle the sauce over the chicken before serving.

Tips & Variations

For a richer flavor, substitute butter with brown butter before adding the wine and lemon juice.
If you prefer a gluten-free version, use almond flour instead of all-purpose flour for coating.
Serve with a side of steamed vegetables or over pasta to make a complete meal.

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 to avoid drying the chicken out. The sauce may thicken upon standing; stir in a splash of water or broth when reheating if needed.

How to Serve

A white plate on a white marbled texture holds a golden brown, herb-crusted chicken breast with visible green herbs baked into its crispy surface and a glossy layer of light yellow sauce on top. To the right of the chicken is a pile of cooked brown rice, its grains plump and slightly shiny. On the left side of the chicken lies a bright yellow lemon wedge resting on the plate, with some sauce drizzled around it, adding a fresh and vibrant touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs can be used. They may take slightly longer to cook and will give a juicier result but maintain the same delicious flavor.

What can I substitute for dry white wine?

If you prefer not to use wine, chicken broth or even water with a splash of white wine vinegar make good alternatives that keep the sauce flavorful without alcohol.