Chicken Piccata with Lemon Sauce is a delightful Italian-American dish featuring tender chicken breasts, lightly breaded and pan-fried to golden perfection. The chicken is then drizzled with a vibrant lemon-butter sauce infused with capers and fresh parsley, creating a harmonious blend of tangy and savory flavors.
Why I Love This Recipe
I adore this Chicken Piccata recipe for its simplicity and elegance. It’s quick to prepare, making it perfect for weeknight dinners, yet impressive enough for entertaining guests. The combination of crispy chicken and the zesty lemon-caper sauce never fails to satisfy my cravings for something both comforting and refreshing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 8 boneless skinless chicken breast halves (4 ounces each)
- ½ cup egg substitute
- 5 tablespoons lemon juice, divided
- 3 garlic cloves, minced
- ⅛ teaspoon hot pepper sauce
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- ¼ cup minced fresh parsley
- ½ teaspoon salt
- 3 teaspoons olive oil, divided
- 2 tablespoons butter
Directions
- Flatten the chicken breasts to ¼-inch thickness.
- In a shallow dish, combine the egg substitute, 2 tablespoons lemon juice, garlic, and hot pepper sauce.
- In another shallow dish, mix the flour, Parmesan cheese, parsley, and salt.
- Coat each chicken breast in the flour mixture, dip into the egg mixture, then coat again with the flour mixture.
- In a large nonstick skillet, heat 1½ teaspoons of oil over medium heat. Brown 4 chicken breast halves for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Repeat with the remaining chicken and oil.
- In the same skillet, melt the butter. Add the remaining lemon juice. Bring to a boil and cook, uncovered, until the sauce slightly reduces.
- Drizzle the sauce over the chicken and serve.
Servings and Timing
- Servings: 8
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Omit the Parmesan cheese and use a dairy-free butter alternative.
- Vegetarian: Replace chicken with firm tofu slices or seitan for a plant-based version.
- Spicy: Increase the amount of hot pepper sauce or add red pepper flakes for extra heat.
- Herbed: Incorporate fresh herbs like thyme or basil into the flour mixture for added flavor.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through, adding a splash of chicken broth or water to maintain moisture. Alternatively, microwave on medium power in 30-second intervals until heated.
FAQs
What can I serve with Chicken Piccata?
I often pair Chicken Piccata with pasta, mashed potatoes, or steamed vegetables to complement the tangy sauce.
Can I use chicken thighs instead of breasts?
Yes, I can use boneless, skinless chicken thighs; just adjust the cooking time as they may take a bit longer to cook through.
How do I ensure the chicken stays moist?
Flattening the chicken to an even thickness and not overcooking it helps retain moisture. Also, the lemon-butter sauce adds juiciness to the dish.
Can I make this dish ahead of time?
Yes, I can prepare the chicken and sauce separately ahead of time. Store them in the refrigerator and reheat gently before serving.
Is this dish freezer-friendly?
Yes, I can freeze the cooked chicken in an airtight container for up to 2 months. I thaw it overnight in the fridge before reheating gently on the stove.
Conclusion
Chicken Piccata with Lemon Sauce is a timeless dish that combines simplicity with gourmet flavor. Its quick preparation and delightful taste make it a favorite in my kitchen. Whether I’m cooking for family or entertaining guests, this recipe never disappoints.
Print
Chicken Piccata with Lemon Sauce
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Italian-American
Description
Chicken Piccata with Lemon Sauce is an easy, flavorful Italian-American recipe featuring golden pan-fried chicken breasts in a tangy lemon butter sauce with capers and fresh parsley. This quick weeknight dinner is light, zesty, and perfect for entertaining.
Ingredients
- 8 boneless skinless chicken breast halves (4 ounces each)
- ½ cup egg substitute
- 5 tablespoons lemon juice, divided
- 3 garlic cloves, minced
- ⅛ teaspoon hot pepper sauce
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- ¼ cup minced fresh parsley
- ½ teaspoon salt
- 3 teaspoons olive oil, divided
- 2 tablespoons butter
Instructions
- Flatten chicken breasts to ¼-inch thickness.
- In a shallow dish, mix egg substitute, 2 tbsp lemon juice, garlic, and hot pepper sauce.
- In another dish, combine flour, Parmesan, parsley, and salt.
- Coat chicken in flour mixture, dip in egg mixture, then coat again in flour mixture.
- In a large nonstick skillet, heat 1½ tsp oil over medium heat. Brown 4 chicken halves 3–5 minutes per side. Remove and keep warm. Repeat with remaining chicken and oil.
- In same skillet, melt butter. Add remaining lemon juice. Boil until slightly reduced.
- Drizzle sauce over chicken and serve.
Notes
- For gluten-free: use gluten-free flour.
- For dairy-free: omit Parmesan and use dairy-free butter.
- Substitute chicken with tofu or seitan for a vegetarian version.
- For extra spice, add red pepper flakes.
- Fresh herbs like thyme or basil can be added for flavor variety.
