Bright, zesty, and full of flavor, this Lemon Chicken Piccata is a dish you’ll want to serve again and again—especially when entertaining guests. The chicken is lightly breaded with a parmesan-herb coating, pan-seared until golden brown, and finished with a buttery lemon-wine sauce that’s both tangy and elegant. One bite and it’ll earn a permanent spot on your dinner rotation!
Why You’ll Love This Recipe
- Light yet flavorful lemon sauce
- Crispy, golden chicken with a parmesan crust
- Simple ingredients, big flavor
- Easy to double for dinner parties or meal prep
Ingredients
- 8 boneless skinless chicken breast halves (about 4 oz each)
- 1/2 cup egg substitute
- 2 tablespoons + 1/4 cup dry white wine (or chicken broth)
- 5 tablespoons lemon juice, divided
- 3 garlic cloves, minced
- 1/8 teaspoon hot pepper sauce (like Tabasco)
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, minced
- 1/2 teaspoon salt
- 3 teaspoons olive oil, divided
- 2 tablespoons butter
Instructions
- Prep the Chicken:
Pound chicken breasts to about 1/4-inch thickness for even cooking. - Set Up Dredging Stations:
In one shallow dish, whisk together the egg substitute, 2 tablespoons of wine, 2 tablespoons lemon juice, garlic, and hot pepper sauce.
In another shallow dish, mix flour, Parmesan cheese, parsley, and salt. - Coat the Chicken:
Dredge each piece in the flour mixture, then dip into the egg mixture, and finally coat again in the flour mixture for a double layer of flavor and crunch. - Cook in Batches:
In a large nonstick skillet, heat 1½ teaspoons oil over medium heat. Brown 4 chicken pieces for 3–5 minutes on each side until golden and cooked through. Remove and keep warm. Repeat with remaining oil and chicken. - Make the Sauce:
Wipe out the skillet, then melt the butter over medium heat. Stir in the remaining wine and lemon juice. Let it come to a boil and cook uncovered until reduced by about one-fourth. - Serve:
Plate the chicken and drizzle generously with the lemon sauce. Garnish with extra parsley or lemon slices, if desired.
Tips from the Test Kitchen
- Use fresh lemon juice for the brightest flavor. Bottled juice doesn’t compare!
- Parmigiano-Reggiano vs. Parmesan: In Europe, they’re the same, but in the U.S., “Parmesan” may not be authentic. Freshly grated Parmigiano-Reggiano gives the best results.
- Make it lighter: Substitute butter with olive oil and reduce cheese if needed.
Serving Suggestions
Pair this dish with:
- Buttered noodles or angel hair pasta
- Steamed asparagus or sautéed spinach
- Creamy mashed potatoes or a crisp green salad
Nutrition Information (per serving)
- Calories: 232
- Fat: 9g (4g saturated)
- Cholesterol: 75mg
- Sodium: 346mg
- Carbs: 8g
- Protein: 27g