Dinner

Chicken Piccata with Lemon Sauce Recipe

Bylina Carter November 28, 2025November 28, 2025

Introduction

Chicken Piccata with Lemon Sauce is a bright and flavorful dish featuring tender chicken breast in a tangy, buttery lemon sauce. It’s quick to prepare and perfect for a satisfying weeknight dinner or a special occasion. The combination of lemon, garlic, and a hint of heat makes every bite irresistible.

On a white plate set on a white marbled texture, there is a single, golden-brown grilled chicken breast with visible green herbs sprinkled all over, giving it a textured and slightly crispy look. A light, glossy sauce is drizzled over the chicken and pooling slightly on one side of the plate. To the right of the chicken, there is a serving of fluffy, light beige brown rice spread loosely. A bright, yellow lemon wedge rests on the left side of the chicken, adding a fresh, lively color contrast. The lighting emphasizes the moist and tender appearance of the chicken and rice. 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 1/4-inch thickness. In a shallow dish, mix the egg substitute, 2 tablespoons of wine, 2 tablespoons of lemon juice, minced garlic, and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley, and salt. Coat each chicken breast with the flour mixture, dip it into the egg substitute mixture, then coat it again with the flour mixture.
Step 2: Heat 1-1/2 teaspoons of olive oil in a large nonstick skillet over medium heat. Brown 4 chicken breasts for 3-5 minutes on each side or until juices run clear. Remove the chicken and keep warm. Drain the drippings from the pan. Repeat the browning process with the remaining chicken and another 1-1/2 teaspoons of olive oil. Remove and keep warm.
Step 3: In the same skillet, melt the butter over medium heat. Add the remaining 1/4 cup of wine and 3 tablespoons of lemon juice. Bring the sauce to a boil and let it boil, uncovered, until it reduces by about one-fourth. Drizzle the lemon sauce over the cooked chicken breasts before serving.

Tips & Variations

For a richer flavor, use chicken broth instead of white wine if preferred or omit alcohol.
Add capers to the sauce for a classic tangy twist.
Serve with pasta or steamed vegetables to complete the meal.

Use fresh lemons for the juicing to enhance brightness in the sauce.

Storage

Store leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through, adding a splash of broth or water to keep the sauce from drying out.