Crispy, Golden, and Bursting with Flavor!
If you love big flavors with minimal effort, this Chicken Piccata with Lemon Sauce is about to be your new go-to! Perfectly crispy chicken, coated in a savory Parmesan crust, gets drenched in a zesty, buttery lemon sauce that’s just the right balance of tangy and rich. It’s quick enough for weeknights but impressive enough to serve to guests—because let’s be real, who doesn’t love a restaurant-quality dish made in 30 minutes?
One bite, and you’ll see why this simple yet elegant dish is a staple in so many kitchens. Let’s cook!
Chicken Piccata with Lemon Sauce
Crispy, golden chicken in a zesty lemon-butter sauce, this Italian-American classic is ready in just 30 minutes! Perfect for weeknights or impressing guests.
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.
