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Easy Lemon-Chicken Piccata


Crispy chicken, fresh lemon juice and parsley for an easy weeknight dinner or everyday entertaining.

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Rate this recipe 4.4/5 (13 Votes)


  • 3 large lemons, divided
  • 4 small thinnned chicken breasts, boneless, skinless
  • 1/4 cup Miracle Whip Calorie-Wise Spread
  • 22 Ritz Crackers, finely crushed (about 1-cup)
  • 2 tablespoons olive oil
  • 2 teaspoons fresh parsley, chopped
  • 1/2 cup 25%-less-sodium chicken broth
  • 1 tablespoon butter


Servings 4
Preparation time 35mins
Cooking time 35mins
Adapted from


Step 1

Cut 4 thin lemon slices from half of 1 lemon. Squeeze juice from remaining lemons; set aside. Coat chicken with Miracle Whip, then cracker crumbs.

Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes. Turn; cook on medium heat 5 minutes or until chicken is golden brown on both sides and done (170ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe out skillet with paper towel.

Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 minutes or until slightly reduced, stirring occasionally. Add butter and lemon slices; cook and stir on low heat 3 to 4 minutes or until butter is melted and lemons are heated through. Serve over chicken.

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