Delicious Lemon Chicken Recipe with White Wine & Parsley

Welcome to my Lemon Chicken with White Wine and Parsley recipe! This mouth-watering dish is perfect for anyone looking for an easy, yet delicious chicken recipe that’s perfect for any occasion. The combination of juicy chicken breast, tangy lemon juice, and dry white wine is sure to please your taste buds.

This recipe is perfect for those who love the classic dish of Chicken Piccata, but are looking to switch things up a bit. My twist on this timeless favorite involves using fresh flat-leaf parsley in the recipe to give it a unique flavor that’s sure to impress your guests.

Whether you’re entertaining friends, family or just want to enjoy a fancy meal at home without breaking the bank, this Lemon Chicken with White Wine and Parsley recipe is perfect for you. So, grab your apron, let’s hit the kitchen and make an unforgettable meal together!

Why You’ll Love This Recipe

Lemon Chicken With White Wine and Parsley Easy
Lemon Chicken With White Wine and Parsley Easy

Dear Foodies,

If you love chicken dishes, then you’ll definitely fall in love with this recipe. This Lemon Chicken with White Wine and Parsley is perfect for those craving a light and refreshing meal, but also want something with a bit of kick.

Firstly, the recipe is incredibly easy to follow, making it perfect for beginner cooks. The ingredients are simple and readily available at your local grocery store. With just a few steps, you can create a deliciously flavorful meal for your family and friends.

Not only is this Lemon Chicken easy to prepare, but it’s also incredibly versatile. You can modify the dish to fit your dietary needs by using low-carb or keto substitutes such as almond flour in place of all-purpose flour or substituting butter with olive oil. The subtle flavors of lemon and garlic blend perfectly with the tangy white wine sauce, giving you an elegant dining experience that’s both healthy and delicious.

Most importantly, this dish is perfect for impressing guests at dinner parties or hosting family gatherings. Pair it with an equally refreshing glass of Pinot Grigio or Sauvignon Blanc to give your guests a complete dining experience they won’t forget.

Overall, what makes this recipe stand out from the rest is its simplicity and versatility. It’s a great addition to your weekly meal plan that will leave you wanting more! Trust me; once you try this recipe, you’ll find yourself making it over and over again.

Ingredient List

 Savoring the tangy citrus flavors of lemon chicken
Savoring the tangy citrus flavors of lemon chicken

Here’s a list of the ingredients you will need to make this delicious Lemon Chicken With White Wine and Parsley easy recipe:

Main Ingredients:

  • 4 boneless, skinless chicken breast halves (1 1/2 to 1 3/4 pounds total)
  • 1/2 cup all-purpose flour for dredging
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • Extra-virgin olive oil for sauteing
  • 1 lemon, thinly sliced
  • 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 2 cups low-sodium chicken broth
  • Juice of 1/2 lemon
  • 1/4 cup chopped fresh flat-leaf parsley

For variations and substitutions:

  • For a keto or low-carb option, swap the all-purpose flour for almond flour or coconut flour.
  • You can also try this recipe with boneless, skinless chicken thighs instead of breasts.
  • If you don’t have fresh parsley on hand, you can use dried parsley flakes.
  • As for the white wine, any dry white wine will do. However, Pinot Grigio or Sauvignon Blanc work best for this recipe.

Note: Try to use fresh ingredients for the best results.

The Recipe How-To

 A bright and zesty dish for any day of the week
A bright and zesty dish for any day of the week

Step 1: Preparing the Chicken

  • Start off by preheating the oven to 375°F.

  • Take 4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds total) and season them with kosher salt and freshly ground black pepper.

  • Next, dredge them in 1 cup of all-purpose flour to lightly coat, then shake off any excess flour.

  • In a large pan, heat 3 tablespoons of olive oil over medium-high heat. Add the chicken breast halves and cook for about 3 minutes per side or until golden brown.

  • Transfer the chicken breasts to a baking dish.

Step 2: Preparing the White Wine Lemon Sauce

  • Clean the same pan used before and place it over medium heat.

  • Add 2 tablespoons of unsalted butter to the pan and let it melt.

  • Whisk in 1/4 cup of dry white wine, making sure to scrape any brown bits off the bottom of the pan. Let it cook for about 2 minutes.

  • Stir in 1/2 cup of low-sodium chicken broth and bring it to a simmer.

  • Mix in 1/4 cup of fresh lemon juice, which should be around one medium-sized lemon.

  • Finally, stir in 1/4 cup of fresh flat-leaf parsley, leaving some for garnish if desired.

Step 3: Finishing It All Off

  • Pour the White Wine Lemon Sauce evenly over the top of the chicken breasts in the baking dish.

  • Bake at 375°F for approximately 25 to 30 minutes, or until a thermometer inserted into the thickest part of chicken reads an internal temperature of 165 degrees Fahrenheit.

  • Once fully cooked, let your Lemon Chicken With White Wine and Parsley rest for a few minutes before serving.

  • Plate your chicken breasts with the white wine sauce spooned over the top – add a sprinkle of fresh parsley and enjoy!

Substitutions and Variations

 Perfectly cooked chicken drenched in a savory white wine sauce
Perfectly cooked chicken drenched in a savory white wine sauce

One of the great things about this lemon chicken with white wine and parsley recipe is how adaptable it is. Here are some ideas for substitutions and variations:

– Instead of chicken breast, you can use chicken thighs or even bone-in chicken pieces. Adjust the cooking time accordingly.

– For a low-carb or keto version, skip the flour dredging and serve the chicken over steamed vegetables or zucchini noodles.

– If you don’t have dry white wine on hand, you can use white vermouth, chicken broth, or even apple juice (though the flavor will be different).

– To make it a lemon garlic chicken instead of a lemon parsley recipe, add minced garlic to the pan during step 3.

– For a lemon caper version, add 1 tablespoon of capers to the pan during step 4.

– If you’re looking for a creamy lemon butter sauce for your chicken, stir in 2 tablespoons of heavy cream during step 5 until heated through.

– For baked chicken breasts, preheat your oven to 400°F (200°C) and place the chicken breasts in a baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Squeeze half a lemon over each breast. Cover tightly with foil and bake for 25 minutes until cooked through.

The possibilities are endless – experiment with different herbs, spices, and liquids to make this recipe your own!

Serving and Pairing

 A mouth-watering meal that's easy to make and even easier to devour
A mouth-watering meal that’s easy to make and even easier to devour

This lemon chicken with white wine and parsley recipe is a versatile dish that can be paired with different sides to create the perfect meal. The tangy flavor of the lemon and the white wine create a delicious taste that complements a variety of dishes.

To serve this lemon chicken, I suggest pairing it with some steamed vegetables such as asparagus or broccoli for some added crunch. Another great option is to serve it with some creamy mashed potatoes or soft polenta. The creamy texture of these sides contrasts nicely with the tangy and flavorful chicken.

For wine pairing, I suggest serving this dish with Pinot Grigio or Sauvignon Blanc. These wines complement the bright flavors of the dish and refresh your palate between bites. The dryness of these wines also complements the acidic and tangy flavors in the chicken.

If you are looking for a non-alcoholic beverage option, I suggest serving this dish with a cold glass of lemonade or infused water to balance out the flavors.

Overall, this lemon chicken with white wine and parsley is a great choice for a casual weeknight dinner or a more formal gathering. With its versatile pairing options, it’s sure to please even picky eaters!

Make-Ahead, Storing and Reheating

 A fragrant blend of fresh parsley and garlic
A fragrant blend of fresh parsley and garlic

You can easily make this Lemon Chicken with White Wine and Parsley recipe ahead of time and enjoy it for days to come. Once the chicken has cooked, let it cool completely before storing it in an airtight container in the refrigerator. The chicken will keep for up to 4 days when stored properly.

Reheating the chicken is just as easy! Gently reheat the chicken on medium heat until it is warmed through. To keep the chicken crispy, it’s best to reheat in a skillet on the stove instead of heating it in the microwave, which can make the chicken soggy.

To save even more time, you can prep the dish in advance by dredging the chicken in flour and seasoning, then store them in an airtight container for up to 24 hours in the refrigerator. When ready to cook, follow the steps detailed above and enjoy your quick and easy meal!

But trust me, this delicious lemony chicken is so good that you won’t have any leftovers to store away! It’s perfect for a small gatherings or weeknight dinners. Your family and friends will be impressed with its outstanding flavor and you’ll definitely love how easy it is to prepare.

Tips for Perfect Results

 A fresh twist on classic chicken dishes
A fresh twist on classic chicken dishes

To achieve the best results, there are some tips that you can keep in mind while preparing this delicious lemon chicken with white wine and parsley recipe. These tips will help you to get your chicken white, juicy, and tender.

Firstly, it is essential to use fresh ingredients for this recipe. Ensure that the chicken breasts are fresh and of high quality. Use fresh herbs like parsley to enhance the flavor of the dish. Also, make sure that you use freshly squeezed lemon juice instead of bottled juice.

Secondly, it is important to cook the chicken breasts on medium-high heat. This will help in browning the chicken evenly and making it crispy. Make sure not to overcook the chicken as it can become dry and tough.

Thirdly, dredging the chicken breasts in all-purpose flour before cooking them helps in achieving a crispy exterior. The flour helps in absorbing moisture from the chicken and creates a coating on its surface.

Fourthly, be careful while adding salt to your recipe as both the butter and the broth contain salt. Taste as you go so that you do not end up over salting your dish.

Lastly, allow your chicken to rest for about 5-10 minutes before cutting it. This will help in retaining its juiciness and flavor by allowing the juices to distribute evenly throughout the meat.

By following these tips, you can create an incredible rendition of lemon chicken with white wine and parsley that is juicy, tender, crispy and full of flavor!


As a chef, I have encountered several questions that may arise while preparing this dish. In this section, I will address the most commonly asked questions to ensure that you achieve perfect results every time you make lemon chicken with white wine and parsley. So, whether you are a first-timer or an experienced cook looking for tips on ingredient substitutions, making ahead or storing and reheating, this FAQ section has got you covered.

Does lemon and white wine go together?

This cocktail is ideal for warm weather and is made by mixing a white wine of your choice with a touch of citrus. It’s called Lemon Lime Wine Spritzer and is a simple recipe that can be easily prepared for a group.

What white wine is best with lemon chicken?

If you’re serving Lemon Chicken, it’s worth considering white wines that don’t overwhelm the dish. Opt for neutral white wines like Pinot Grigio, Albariño, and Godello to pair with the dish. Another good option is an oaked Chardonnay with a flavour profile that leans more towards apple and pear.

What is a good white wine to cook chicken in?

When it comes to choosing a wine to use in cooking, it is helpful to have a reliable choice in mind. Sauvignon blanc and chardonnay are both excellent options that can be used interchangeably. The former tends to have a sharper taste profile, while the latter is fuller-bodied, yet neither of these nuances are especially noticeable when incorporated as ingredients in a dish.

What wine is best for lemon?

When consuming food that contains lemon or citrus, it is crucial to pair it with a wine that has a decent amount of acidity to complement it. Some examples of high-acid wines that can be coupled with acidic foods are Sauvignon Blanc, Pinot Grigio, Albarino, Chenin Blanc, Riesling, and Chablis.

Bottom Line

In conclusion, this Lemon Chicken With White Wine and Parsley recipe is an easy and delicious way to expand your cooking repertoire. It’s perfect for a weeknight dinner, dinner party or even a special occasion. With its tender chicken breasts in a flavorful wine and butter sauce, the lemon adds brightness and lightness that cuts through the richness of the rest of the dish. The parsley adds a fresh herbaceous flavor that brings everything together perfectly.

This easy recipe can be adjusted to your liking with different variations, such as adding capers, serving it over pasta or rice, or even using different types of wine. And it can also be stored and reheated easily, making it great for meal prep and leftovers.

Whether you are looking for a low-carb or keto-friendly meal, a slow cooker option, or a creamy lemon butter sauce version, this Lemon Chicken With White Wine and Parsley recipe has got you covered. So go ahead and give it a try – your taste buds (and your family!) will thank you for it.

Lemon Chicken With White Wine and Parsley Easy

Lemon Chicken With White Wine and Parsley Easy Recipe

I love the combination of lemon and chicken, and you will too! Great served with sautéed spinach or roasted asparagus and basmati rice.
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Western cuisine
Calories 538.8 kcal


  • 4 boneless skinless chicken breast halves (about 1 1/2 pounds total)
  • 1 cup all-purpose flour, for dredging
  • kosher salt
  • fresh ground black pepper
  • 4 large eggs
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon, thinly sliced into rounds
  • 1/2 cup dry white wine, such as pinot grigio
  • 1 cup chicken stock
  • 1/2 lemon, juice of
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped fresh flat-leaf parsley


  • Preheat oven to 200°F.
  • Place chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet or the bottom of a heavy saucepan to about 1/4-inch thick.
  • Put flour in shallow platter and season with fair amount of salt and pepper. Mix with fork to distribute seasoning.
  • In wide bowl, beat eggs with 3 tablespoons water to make an egg wash.
  • Place oil in large skillet and heat over medium-high heat until hot.
  • Dredge chicken in seasoned flour, and pat off excess. (Reserve flour.) Dip chicken in egg wash to coat completely, letting excess drip off. Add chicken to hot oil and fry about 2 minutes on each side, or until golden, turning once.
  • Remove cutlets to a large platter (in a single layer) and place in oven to keep warm.
  • Now toss the lemon slices into pan and cook for a minute or two, until fragrant.
  • Add wine, stock and lemon juice, and simmer 5 minutes to reduce sauce slightly.
  • Roll the pat of butter in the seasoned flour and add to skillet. This will help thicken sauce. Stir or whisk to emulsify and dissolve flour.
  • Reduce heat to medium-low and return chicken to pan. Fish out lemon slices with tongs and place on top of chicken.
  • Simmer the whole thing gently for about 2 minutes to heat chicken through.
  • Season with salt and pepper and garnish with chopped parsley before serving.

Add Your Own Notes


Serving: 326gCalories: 538.8kcalCarbohydrates: 29.3gProtein: 38.6gFat: 26.8gSaturated Fat: 7.7gCholesterol: 297mgSodium: 238.2mgFiber: 1.6gSugar: 1.9g
Keyword < 30 Mins, Chicken, Chicken Breast, Meat, Poultry
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