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Chicken Piccata with Lemon Sauce

Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California
  • Total Time
    Prep: 25 min. Cook: 25 min.
  • Makes
    8 servings


  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup egg substitute
  • 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
  • 5 tablespoons lemon juice, divided
  • 3 garlic cloves, minced
  • 1/8 teaspoon hot pepper sauce
  • 1/2 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 3 teaspoons olive oil, divided
  • 2 tablespoons butter


  • Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
  • In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.
  • In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.

Test Kitchen Tips
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
  • Go for freshly squeezed lemon juice when preparing this summery sipper. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor.
  • Check out 100 of our best chicken dinner recipes you should be making tonight.
  • Nutrition Facts
    1 chicken breast half: 232 calories, 9g fat (4g saturated fat), 75mg cholesterol, 346mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    • Susan
      Oct 12, 2020

      I found this recipe yesterday and made it for dinner. The only change I made were to use an egg rather than the egg substitute. and I halved the recipe as there are only two of us and half will go for two meals. The lemon sauce has a wonderful yet subtle flavor. I used wine rather than chicken broth so perhaps the sugar in the wine tempered the taste of the sauce as others posted they thought the sauce was too sour; we thought it was perfect. Except not enough! My only changes for the future will be to double the flour mixture as half of the recipe was not enough for the four pieces of chicken; the egg mixture was spot on. I may increase the lemon sauce also. This is certainly a keeper recipe even though it is time consuming.

    • John
      Oct 6, 2020

      Sounds wonderful and I will be making soon! As a former health inspector I must say though, that the instructions could be misleading. You use the term "brown" and give a cooking time but never cite heat level or finished temperature of 165F. "Until juices run clear" does NOT ensure that safe temp has been reached chicken should always be checked with a thermometer. "Browning" in most recipes usually implies further cooking in another step.

    • DWare5883
      Sep 10, 2020

      Thought it was very good. Definitely will make again.

    • Brian
      Jul 29, 2020

      Ah, the lost ingredient.....parmesan. Growing up in restaurant kitchens in the NY area, Piccata ALWAYS included parmesan in the coating. Now adays it's hard to find. Capers, which never were in the recipe 40 - 50 years ago seems the substitute. Congrats on the Parm. I do take a tad of issue on the olive oil, which, in my experience is a low fat, healthier substitute for butter. The finishing lemon and butter sauce is, I believe traditional, is way more flavorful than the olive oil and lemon. The garlic is an addition and not necessary as it's a change in recipe. It may be good but so would lots of other additions. The leftovers as Chicken Caesar Salad is exactly how I offered Chicken Caesar Salad in a number of my kitchens. Bravo!!

    • Paige
      Jul 18, 2020

      Delicious as is, but served leftovers cut up in a Caesar salad. YUM!

    • homemadewithlove
      Jun 11, 2020

      Easy and quick dinner. Love the lemon flavor with jasmine rice and fresh steamed veggies.

    • TrishtheDish1
      Jun 11, 2020

      We felt the lemon sauce was a bit too tart. I also doubled the sauce and added cornstarch to take it from watery, to a sauce-like consistency. Topped with sauteed mushrooms also. The chicken was moist, but could have used more seasoning. Dipping from flour to egg to flour lead to the loss of much of the parsley. I changed it to egg first, then ended with flour which worked out much better.

    • Caitlin
      Jun 3, 2020

      Super flavorful and relatively easy to make! It took my husband and I a long time to make this because the chicken we got was very thick and had to be cut, so it ended up making double. We could only fit 3 pieces of chicken in the pan at a time and needed to add more oil semi-often. This was totally worth all the work we put into it! Would love to make this for extended family.

    • Kelly
      May 11, 2020

      I liked it

    • NoodleNel
      May 4, 2020

      This is our favorite piccata recipe. I have made it several times and never a problem with it!