Tender chicken breasts, fresh lemon juice, Parmesan, and garlic make this Chicken Piccata with Lemon Sauce a simple yet impressive dinner idea!
So, there’s this thing about Chicken Piccata with Lemon Sauce. Every time I make it, I swear I’m transported back to this little Italian bistro I stumbled into while backpacking through Florence. (Okay, fine. It was during a college trip and I was very jetlagged. Still counts!) The waiter brought out this gorgeous, golden chicken, swimming in lemony goodness, and I just knew I had to figure out how to make it at home.
Years later, it’s become one of my signature dishes—one I bust out when I want to look like I’ve got it all together (even if I’m still in sweatpants and hoping the smoke alarm doesn’t go off).
Why You’ll Love This Chicken Piccata with Lemon Sauce Recipe?
First off, the flavor combo here is off-the-charts. You get the tangy hit of lemon, the savory depth of Parmesan, and just the tiniest whisper of heat from the hot sauce (don’t skip it!). Plus, this dish is:
- Weeknight-friendly. 50 minutes from start to finish? Yes, please.
- Totally dinner-party-worthy. Fancy without being fussy.
- Light but satisfying. No food comas, but you’ll feel plenty full.
- A great excuse to pop open that bottle of dry white wine. (For the sauce and a glass while cooking, obviously.)
Ingredient Notes:
You don’t need anything fancy. Just the basics, and they come together like magic.
- Chicken breasts: Go boneless and skinless. I like to pound them out so they cook quickly (and evenly). Plus, it’s great stress relief if you’ve had “one of those days.”
- Egg substitute: Lighter, sure—but feel free to swap in regular beaten eggs. Nobody’s judging.
- Dry white wine: Pinot Grigio is my go-to, but chicken broth works if you’re keeping it booze-free.
- Lemon juice: Freshly squeezed is non-negotiable. Trust me, it makes all the difference.
- Garlic: I tend to double it (I love garlic). You do you!
- Parmesan cheese: Freshly grated. Pre-shredded stuff? Meh.
- Parsley: Fresh and bright. Dried parsley works in a pinch, but it’s just not the same.
- Hot pepper sauce: Totally optional, but that little kick wakes up the flavors.
- Olive oil and butter: A mix gives you a golden crust and a silky sauce.
How To Make Chicken Piccata with Lemon Sauce?
Step 1. Prep Your Chicken
First things first: flatten those chicken breasts. I like to use a zip-top bag and a rolling pin. Feels very satisfying. You’re going for about ¼-inch thickness here.
Step 2. Set Up Your Dipping Stations
One bowl gets the egg substitute, 2 tablespoons of wine, lemon juice, garlic, and hot pepper sauce. The other bowl gets your flour, Parmesan, parsley, and salt. Dip, dunk, repeat.
Step 3. Brown That Chicken
Heat up half your olive oil in a big skillet (medium heat’s perfect). Cook 4 chicken pieces at a time—don’t crowd them! Give them about 3-5 minutes per side. You want golden, not burnt. Transfer them to a warm plate when done.
Want To Save This Recipe?
Step 4. Sauce Time
Same skillet. Don’t wash it—those little bits stuck to the pan are flavor gold! Melt the butter, toss in the remaining wine and lemon juice, and simmer until it reduces by a quarter. It’s going to smell amazing. You’re welcome.
Step 5. Bring It All Together
Drizzle that gorgeous sauce over your chicken, sprinkle with extra parsley if you’re feeling fancy, and serve. Maybe light a candle. Maybe don’t. You do you.
Storage Options:
If you somehow have leftovers (which… unlikely), pop them in an airtight container and refrigerate. They’ll keep for 2-3 days. Reheat gently in a skillet with a splash of broth so they stay juicy.
Not a freezer fan for this one—the lemon sauce can get weird when thawed. You’ve been warned.
Variations and Substitutions:
- Pork Cutlets: Works great instead of chicken. Same prep, same sauce.
- Capers: Traditional, and if you love ‘em, toss them in with the sauce.
- Creamy Version: Add a splash of cream at the end if you want something richer.
- Gluten-Free: Sub gluten-free flour and you’re good to go.
What to Serve with Chicken Piccata with Lemon Sauce?
- Buttered Noodles: Simple and perfect for soaking up extra sauce.
- Mashed Potatoes: Not traditional, but who cares? They’re delicious.
- Steamed Asparagus or Green Beans: Bright veggies balance out the richness.
- Crusty Bread: For plate-mopping, obviously.
Frequently Asked Questions:
Can I prep this ahead of time?
Totally! Bread and brown the chicken, then make the sauce right before serving. Easy.
What kind of wine should I use?
A dry white like Sauvignon Blanc. But hey, whatever’s open on the counter works too.
Do I need capers?
Nope! Traditional? Yes. Essential? Not really. It’s your kitchen, friend.
So there you have it—my take on Chicken Piccata with Lemon Sauce. It’s simple, it’s zesty, and it makes you look like a rockstar in the kitchen without breaking a sweat. Give it a try, tweak it to your taste, and let me know how it goes.
And hey, if you do make it, I wanna hear if it transported you to Italy too. Or at least made you smile at the dinner table. Can’t wait to hear!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Piccata with Lemon Sauce
Ingredients
- 8 boneless skinless chicken breast halves (approximately 4 ounces each)
- ½ cup egg substitute or 2 large eggs, lightly beaten
- 2 tablespoons dry white wine or chicken broth, plus an additional ¼ cup, divided
- 5 tablespoons fresh lemon juice divided
- 3 cloves garlic finely minced
- ⅛ teaspoon hot pepper sauce optional
- ½ cup all-purpose flour
- ½ cup finely grated Parmesan cheese
- ¼ cup fresh parsley minced
- ½ teaspoon kosher salt
- 3 teaspoons olive oil divided
- 2 tablespoons unsalted butter
Instructions
Prepare the Chicken
- Begin by ensuring that each chicken breast half is of even thickness, ideally pounded to approximately ¼ inch. This ensures uniform cooking and optimal texture.
Prepare the Breading and Coating Mixtures
- In a shallow dish, whisk together the egg substitute, two tablespoons of dry white wine, two tablespoons of fresh lemon juice, minced garlic, and hot pepper sauce. In a second shallow dish, combine the all-purpose flour, grated Parmesan cheese, minced parsley, and kosher salt.
Bread the Chicken
- Dredge each piece of chicken in the flour mixture, then dip it into the egg mixture, and finally, dredge it once more in the flour mixture to ensure an even and thorough coating.
Brown the Chicken
- In a large nonstick skillet, heat 1½ teaspoons of olive oil over medium heat. Place four of the prepared chicken breast halves into the skillet and cook for approximately 3 to 5 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a warmed plate and cover lightly with foil to maintain warmth. Discard any remaining drippings from the skillet.
- Repeat the browning process with the remaining olive oil and chicken.
Prepare the Lemon Sauce
- In the same skillet, melt the unsalted butter over medium heat. Add the remaining ¼ cup of dry white wine and the remaining three tablespoons of fresh lemon juice. Bring the mixture to a gentle boil and cook uncovered until the sauce reduces by one-fourth, intensifying its flavor.
Assemble and Serve
- Place the cooked chicken breasts on a serving platter and spoon the lemon sauce over the top. Garnish with additional minced parsley if desired. Serve immediately.
Notes
- Substitute the all-purpose flour with a certified gluten-free all-purpose flour blend.
- Confirm that your Parmesan cheese is gluten-free (most are, but always check).
- Use a gluten-free chicken broth or wine if opting for broth in place of wine.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
