Crispy, Golden, and Bursting with Flavor!
If you love big flavor with minimal effort, this Chicken Piccata with Lemon Sauce is about to be your new go-to! Crispy, golden chicken gets drenched in a zesty, buttery lemon sauce with just the right balance of tangy and rich.
It’s quick enough for weeknights but special enough to serve to guests, and it’s ready in about 30 minutes.
One bite and you’ll see why this simple, elegant dish is a favorite in so many kitchens!
Why You’ll Love This Recipe
There’s so much to love about this chicken piccata, but that zesty, buttery lemon sauce might be my favorite part. It’s bright, tangy, and rich all at once.
It’s also quick. Thin chicken cutlets get a crispy Parmesan crust and cook in just a few minutes per side, so dinner is ready in about 30 minutes.
And it’s elegant enough for guests, but simple enough for any weeknight.
Let’s cook!
Ingredients You’ll Need
This chicken piccata is made with simple ingredients and bright flavors.
- Chicken Breast Halves – pounded thin so they cook quickly and evenly.
- Egg Substitute – helps the coating stick to the chicken.
- Chicken Broth and Lemon Juice – used in the egg wash and the tangy pan sauce.
- Garlic and Hot Pepper Sauce – add flavor and a tiny kick to the egg wash.
- Flour and Parmesan – create a golden, crispy crust.
- Fresh Parsley and Salt – season the coating and add freshness.
- Olive Oil – for pan-frying the cutlets.
- Butter – makes the lemon sauce rich and glossy.
Step-by-Step Instructions
First, prep the chicken. Pound the chicken breasts to ¼-inch thickness. In a shallow bowl, whisk together the egg substitute, 2 tbsp broth, 2 tbsp lemon juice, garlic, and hot pepper sauce. In a separate bowl, combine flour, Parmesan, parsley, and salt.
Next, coat the chicken. Dredge each piece in the flour mixture, dip into the egg mixture, then coat again in the flour mixture.
Now cook it. Heat 1½ tsp olive oil in a large nonstick skillet over medium heat. Cook 4 pieces for 3-5 minutes per side until golden brown and cooked through. Keep warm, then repeat with the remaining chicken and oil.
Then make the sauce. In the same pan, melt the butter. Add the remaining ¼ cup broth and 3 tbsp lemon juice. Bring to a boil and reduce by one-fourth.
Finally, serve. Drizzle the lemon sauce over the chicken and garnish with extra parsley.
That’s it! Crispy, zesty, and so good.
Expert Tips
Pound the chicken thin. An even ¼-inch thickness means fast, even cooking.
Cook in batches. Crowding the pan steams the chicken instead of crisping it.
Use fresh lemon juice. It makes the sauce brighter and more flavorful.
Keep the chicken warm. Place cooked cutlets on a plate in a low oven while you finish the rest.
Recipe Variations
I love this classic version, but it’s easy to change up.
Add a spoonful of capers to the sauce for traditional piccata flavor.
Use dry white wine instead of some of the broth for a more restaurant-style sauce.
You can also use 2 whole eggs in place of the egg substitute.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat in a skillet or oven to keep the coating crisp, and warm the sauce separately.
Serving Suggestions
Chicken piccata is delicious over angel hair pasta, rice, or garlic mashed potatoes.
Serve with roasted asparagus or a crisp salad for a fresh side.
Recipe FAQs
1. Can I use regular eggs?
Yes. Two beaten eggs work in place of the egg substitute.
2. Can I add capers?
Absolutely. Stir them into the sauce for classic piccata flavor.
3. Why pound the chicken?
It helps the chicken cook quickly and evenly without drying out.
4. Can I make it without butter?
You can use olive oil, but butter gives the sauce its rich, glossy finish.
5. How do I keep the coating crispy?
Don’t crowd the pan, and drizzle the sauce on just before serving.
You May Also Love
If this chicken piccata has you craving more bright, elegant dinners, here are a few more favorites I think you’ll enjoy. They’re all quick and full of flavor.
- Crispy Lemon Chicken Cutlets – crisp, lemony cutlets with a fresh herb sauce.
- Easy Chicken Scallopini – tender cutlets in a silky pan sauce.
- Chicken Marsala – golden chicken in a rich mushroom Marsala sauce.
- Easy and Delicious Chicken Parmesan – crispy, cheesy, and a family favorite.
- Chicken Provençal – a cozy French-style chicken dinner.
Save a few of these for later, and you’ll always have something delicious to make!
Chicken Piccata with Lemon Sauce
Ingredients
- 8 boneless, skinless chicken breast halves (4 oz each)
- ½ cup egg substitute
- 2 tbsp + ¼ cup chicken broth, divided
- 5 tbsp lemon juice, divided
- 3 garlic cloves, minced
- ⅛ tsp hot pepper sauce
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- ¼ cup minced fresh parsley
- ½ tsp salt
- 3 tsp olive oil, divided
- 2 tbsp butter
Instructions
- Prepare the Chicken:Pound the chicken breasts to ¼-inch thickness.In a shallow bowl, whisk together the egg substitute, 2 tbsp wine, 2 tbsp lemon juice, garlic, and hot pepper sauce.In a separate bowl, combine flour, Parmesan cheese, parsley, and salt.
- Coat the Chicken:Dredge each chicken breast in the flour mixture, dip into the egg mixture, then coat again in the flour mixture.
- Cook the Chicken:Heat 1½ tsp olive oil in a large nonstick skillet over medium heat.Cook 4 chicken breast halves for 3-5 minutes per side until golden brown and cooked through. Remove and keep warm.Repeat with remaining chicken and oil.
- Make the Sauce:In the same pan, melt the butter.Add the remaining ¼ cup wine and 3 tbsp lemon juice.Bring to a boil and let the sauce reduce by one-fourth.
- Serve:Drizzle the lemon sauce over the chicken.Garnish with extra parsley if desired.
