Dinner

Chicken Piccata with Lemon Sauce Recipe

ByRita Bennet November 28, 2025November 28, 2025

Introduction

Chicken Piccata is a classic Italian dish that features tender chicken breasts in a bright, tangy lemon sauce. This version is quick to prepare and perfectly balanced with garlic, capers, and a hint of heat. It’s an elegant meal that’s surprisingly easy to make at home.

A white plate holds a meal with two main parts: on the left, a large piece of golden-brown chicken breast coated with herbs, showing a crispy texture with green flecks of parsley or similar herbs, covered with a light, glossy sauce spreading out on the plate; next to it on the right is a pile of fluffy, light beige cooked rice with visible grains. A bright yellow lemon wedge rests on the plate’s edge near the chicken, adding a fresh splash of color. The dish sits on a white marbled surface. 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 the chicken breasts to about 1/4-inch thickness. In a shallow dish, mix the egg substitute, 2 tablespoons white wine, 2 tablespoons lemon juice, minced garlic, and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley, and salt.
Step 2: Coat each chicken breast first with the flour mixture, then dip it into the egg mixture, and coat again with the flour mixture to ensure a good crust.
Step 3: Heat 1 1/2 teaspoons of olive oil in a large nonstick skillet over medium heat. Brown 4 chicken breasts for 3 to 5 minutes on each side or until the juices run clear. Remove them from the pan and keep warm. Drain any excess oil.

Step 4: Repeat the browning process with the remaining chicken and 1 1/2 teaspoons of oil, then remove and keep warm.
Step 5: In the same skillet, melt the butter. Add the remaining 1/4 cup white wine and 3 tablespoons lemon juice. Bring the sauce to a boil, uncovered, and let it reduce until thickened by about one-fourth.
Step 6: Drizzle the lemon sauce over the cooked chicken breasts and serve immediately.

Tips & Variations

For a richer flavor, add capers to the lemon sauce just before serving.
Substitute the white wine with chicken broth if you prefer a non-alcoholic version.
Serve with angel hair pasta or steamed vegetables for a complete meal.

Use fresh lemon juice for the brightest, freshest flavor.

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 out the chicken. The sauce may thicken in the fridge; add a splash of chicken broth or water when reheating to loosen it.