Making chicken piccata with lemon sauce recipe was like bringing a slice of Italy into my kitchen. The vibrant tang of fresh lemons, combined with the luscious buttery sauce, turned a simple chicken dish into something extraordinary.
Every bite was tender, flavorful, and bursting with freshness. If you’re looking for a meal that’s easy enough for weeknights yet impressive for entertaining, this recipe won’t disappoint. For those who love flavorful meals, you can also enjoy spicy delights like this spicy jalapeño chicken recipe that packs a punch.
Ingredients for Chicken Piccata with Lemon Sauce
To create the perfect chicken piccata, you’ll need fresh ingredients that promise to enhance the flavor. Here’s what you’ll need:
- 8 boneless, skinless chicken breast halves (4 ounces each): Flatten to an even thickness for quicker and uniform cooking.
- 1/2 cup egg substitute: Creates a light coating without adding excess fat.
- 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided: Adds depth and complements the tangy lemon notes.
- 5 tablespoons fresh lemon juice, divided: Always use fresh lemons for the brightest flavor.
- 3 garlic cloves, minced: Brings aromatic richness to the dish.
- 1/8 teaspoon hot pepper sauce: Adds a subtle kick; adjust to your liking.
- 1/2 cup all-purpose flour: Helps create that crispy outer layer.
- 1/2 cup grated Parmesan cheese: Freshly grated cheese ensures maximum flavor.
- 1/4 cup minced fresh parsley: Enhances the presentation and adds freshness.
- 1/2 teaspoon salt: Balances the flavors.
- 3 teaspoons olive oil, divided: Use high-quality olive oil for sautéing.
- 2 tablespoons butter: Adds creaminess to the sauce.
Note: These ingredients yield approximately 8 servings.
Variations to Try
Here are a few ways to customize your chicken piccata to suit different dietary needs or preferences:
- Dairy-Free: Replace Parmesan cheese with nutritional yeast and use vegan butter.
- Gluten-Free: Swap the all-purpose flour with almond or gluten-free flour.
- Sugar-Free: No need to adjust; this recipe is naturally sugar-free.
- Extra Flavor: Add capers for a briny touch or replace white wine with a splash of sherry for a sweet depth.
It pairs beautifully with other dinner ideas like those from this collection of dinner recipes.
Cooking Time
Here’s a breakdown of the time you’ll need:
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Equipment You Need
Gather these tools before starting:
- Meat mallet: For flattening the chicken breasts.
- Shallow dishes: Ideal for dredging and coating the chicken.
- Nonstick skillet: Ensures even cooking without sticking.
- Garlic press: For evenly minced garlic, enhancing its flavor.
- Tongs: Helpful for flipping the chicken during cooking.
How to Make Chicken Piccata with Lemon Sauce
Bringing this recipe to life is both simple and rewarding. Follow these steps:
Flatten the Chicken
Start by placing each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound them until they’re about 1/4-inch thick. Flattening ensures even cooking and gives the chicken that tender bite.
Prepare Coatings
Set up two shallow dishes. Mix egg substitute, two tablespoons of wine, two tablespoons of lemon juice, garlic, and hot pepper sauce in one dish. Combine flour, Parmesan cheese, parsley, and salt in the other. Coat the chicken first in the flour mixture, then dip it into the egg mixture, and finish with another coating of flour.
Cook the Chicken
Heat 1 1/2 teaspoons of olive oil in a nonstick skillet over medium heat. Brown four chicken pieces for 3-5 minutes on each side until golden and cooked through. Remove and keep them warm. Repeat with the remaining chicken, adding more oil if needed.
Make the Lemon Sauce
Once all the chicken is cooked, melt butter in the same skillet. Stir in the remaining white wine and lemon juice, then bring it to a boil. Reduce the heat and cook until the sauce thickens slightly. This tangy, buttery sauce is the star of the dish and ties everything together. Drizzle it over the warm chicken or serve on the side.
Additional Tips for Making This Recipe Better
After perfecting this dish, I discovered a few tricks to make it even better:
- Use a hot skillet: Starting with a preheated skillet ensures a beautiful golden crust.
- Don’t overcrowd the pan: Cook the chicken in batches to avoid steaming.
- Garnish with extra parsley: A sprinkle before serving elevates the presentation.
- Pair with sides: Serve it with buttered noodles or roasted vegetables for a complete meal.
How to Serve Chicken Piccata with Lemon Sauce
Presentation can make this dish even more appealing. Plate the chicken neatly and drizzle the lemon sauce generously over the top. Garnish with fresh parsley for a vibrant touch. Pair it with mashed potatoes, crusty bread, or a bowl of warm tomato tortellini soup for an irresistible combination.
Nutritional Information
Here’s an overview of the nutritional profile for one serving:
- Calories: 232
- Protein: 27g
- Carbohydrates: 8g
- Fat: 9g
How to Store Chicken Piccata with Lemon Sauce
- Refrigerate: Store leftovers in an airtight container for up to 3 days. The flavors intensify over time!
- Freeze: Place in freezer-safe bags for up to 2 months. Thaw overnight before reheating.
- Reheat: Heat gently on the stovetop or in the oven to preserve the sauce’s consistency.
Why You’ll Love This Recipe
Chicken piccata with lemon sauce is a crowd-pleaser for several reasons:
- Simple to make: Requires basic ingredients and minimal prep.
- Versatile: Perfect for casual dinners or formal gatherings.
- Diet-friendly: Offers options for gluten-free and dairy-free diets.
- Flavorful: The bright, zesty sauce keeps everyone coming back for more.
- Customizable: Add your favorite herbs and spices to make it your own.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs will work just as well. Be sure to adjust the cooking time as thighs may take longer.
What can I substitute for white wine?
If you prefer not to use wine, chicken broth is an excellent alternative. It provides depth without the alcohol.
How do I prevent the coating from falling off the chicken?
Make sure to pat the chicken dry before coating it and press the coating firmly onto the surface.
Can I make this dish ahead of time?
Absolutely! Prepare the chicken and sauce separately, then combine and warm them just before serving.
Is this recipe kid-friendly?
Yes, simply omit the hot pepper sauce if your kids prefer milder flavors.
Chicken Piccata with Lemon Sauce Recipe
Ingredients
Method
- Start by placing each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound them until they’re about 1/4-inch thick. Flattening ensures even cooking and gives the chicken that tender bite.
- Set up two shallow dishes. Mix egg substitute, two tablespoons of wine, two tablespoons of lemon juice, garlic, and hot pepper sauce in one dish. Combine flour, Parmesan cheese, parsley, and salt in the other. Coat the chicken first in the flour mixture, then dip it into the egg mixture, and finish with another coating of flour.
- Heat 1 1/2 teaspoons of olive oil in a nonstick skillet over medium heat. Brown four chicken pieces for 3-5 minutes on each side until golden and cooked through. Remove and keep them warm. Repeat with the remaining chicken, adding more oil if needed.
- Once all the chicken is cooked, melt butter in the same skillet. Stir in the remaining white wine and lemon juice, then bring it to a boil. Reduce the heat and cook until the sauce thickens slightly. This tangy, buttery sauce is the star of the dish and ties everything together. Drizzle it over the warm chicken or serve on the side.
Notes
- Use a hot skillet: Starting with a preheated skillet ensures a beautiful golden crust.
- Don’t overcrowd the pan: Cook the chicken in batches to avoid steaming.
- Garnish with extra parsley: A sprinkle before serving elevates the presentation.
- Pair with sides: Serve it with buttered noodles or roasted vegetables for a complete meal.