Chicken Tenderloin Piccata

This Chicken Tenderloin Piccata is a quick and flavorful twist on the classic Italian dish. Made with tender chicken strips, a crispy golden coating, and a bright, tangy lemon-butter sauce, it’s the perfect balance of crispy, juicy, and zesty. This kid-friendly version is easy to make and bakes up beautifully in the oven after a quick pan-sear. Garnished with fresh chives, it's a delicious meal that’s simple enough for a weeknight dinner.

Course Main Course

Cuisine Italian

Keyword Chicken Tenderloin Piccata

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 305kcal

Author Cathy Pollak

Equipment

measuring cups and spoons Holds the chicken while baking and prevents spills.
baking tray For baking the chicken.
breading pans Organizes the breading process for an even coating.
Citrus Juicer To easily squeeze the lemon.
big skillet Used to brown the chicken before baking for extra crispiness.
sauté pan Needed to make the lemon-butter sauce.
parchment paper Keeps the chicken from sticking and makes cleanup easier.

Ingredients

cooking spray
1 cup all-purpose flour
1 tsp. table salt
1 tsp. coarsely ground black pepper
4 large eggs beaten
2 cups panko breadcrumbs
2 tsps. dried parsley
2.5 lbs. boneless, skinless chicken breast tenderloins
vegetable oil
4 tbsps. butter divided
2/3 cup fresh lemon juice
1 cup dry white wine or low-sodium chicken broth
salt and pepper to taste
1 tbsp. fresh chives, minced

Instructions

Preheat the oven to 400°F. Line a 12x17-inch rimmed baking sheet with parchment paper and lightly coat it with cooking spray.
cooking spray
Combine flour with salt and pepper. In a separate bowl, mix panko with dried parsley. Using three shallow dishes, place the flour mixture in one, beaten eggs in another, and the panko mixture in the third. Dredge each tenderloin in the flour first, shaking off any excess, then coat it in the egg, followed by the panko mixture.
1 cup all-purpose flour, 1 tsp. table salt, 1 tsp. coarsely ground black pepper , 4 large eggs, 2 cups panko breadcrumbs , 2 tsps. dried parsley, 2.5 lbs. boneless, skinless chicken breast tenderloins
In a large skillet over low heat, add 1 to 2 tablespoons of vegetable oil. Working in batches, add several tenderloins to the pan and cook for 2 minutes on each side until lightly browned. Transfer them to the prepared sheet pan and repeat with the remaining chicken. Place the sheet pan in the preheated oven and bake for 10 minutes.
vegetable oil
Meanwhile, in a large sauté pan over medium-high heat, melt 2 tablespoons of butter. Add the lemon juice and wine, then bring to a boil over high heat. Cook until the liquid is reduced by half, about five minutes. The mixture will be highly concentrated and tangy, as intended. Stir in the remaining 2 tablespoons of butter and season lightly with salt and pepper.
4 tbsps. butter, 2/3 cup fresh lemon juice, 1 cup dry white wine , salt and pepper
When the chicken is done, transfer it to a large platter or individual plates and generously pour the sauce over the top. Garnish with fresh chives and serve immediately.
1 tbsp. fresh chives, minced

Video

Notes

For optimal outcomes when making this chicken tenderloin piccata, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition