Name: Barefoot Contessa Chicken Piccata Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 split boneless, skinless chicken breasts (1 whole chicken breast); Kosher salt and freshly ground black pepper to taste; 1/2 cup all-purpose flour; 1 extra-large egg; 1/2 tablespoon water; 3/4 cup seasoned dry bread crumbs; Olive oil for cooking; 3 tablespoons unsalted butter, room temperature, divided; 1/3 cup freshly squeezed lemon juice (from 2 lemons), lemon halves reserved; 1/2 cup dry white wine; Lemon slices for serving; Chopped fresh parsley for serving

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Introduction

Chicken Piccata is a classic Italian-American dish featuring tender chicken breasts cooked in a bright, tangy lemon and white wine sauce. This Barefoot Contessa-inspired recipe is easy to follow and perfect for a quick yet elegant weeknight dinner.

A close-up view of a golden-brown cooked chicken breast with a crispy, slightly charred texture, topped with a creamy pale yellow sauce that has small green herb pieces scattered within. On top of the sauce, finely chopped fresh green herbs are sprinkled, adding a touch of color. A bright yellow lemon wedge sits at the upper right edge of the chicken, partially resting on the meat and sauce. The chicken and sauce rest on a white plate filled with a light layer of the same sauce around the edges. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 split boneless, skinless chicken breasts (1 whole chicken breast)
Kosher salt and freshly ground black pepper (to taste)
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Olive oil (for cooking)
3 tablespoons unsalted butter (room temperature, divided)
1/3 cup freshly squeezed lemon juice (from 2 lemons), lemon halves reserved
1/2 cup dry white wine
Lemon slices (for serving)
Chopped fresh parsley (for serving)

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
Step 2: Pound the chicken breasts between two sheets of parchment or plastic wrap until they are about 1/4-inch thick. Season both sides with salt and pepper.
Step 3: Prepare three dredging stations: on Plate 1, mix the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper; on Plate 2, beat the egg with water; on Plate 3, place the bread crumbs.
Step 4: Coat each chicken piece by dipping first in the flour mixture (shake off excess), then the egg wash, and finally the bread crumbs.
Step 5: Heat 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Cook the chicken for about 2 minutes on each side until golden brown.
Step 6: Transfer the browned chicken to the prepared sheet pan and bake in the oven for 5 to 10 minutes until cooked through.
Step 7: While the chicken bakes, wipe the sauté pan clean and melt 1 tablespoon of butter over medium heat. Add the lemon juice, white wine, reserved lemon halves, salt, and pepper. Bring to a boil and reduce for about 2 minutes.
Step 8: Remove the pan from heat and swirl in the remaining 2 tablespoons of butter to enrich the sauce.
Step 9: Discard the lemon halves. Plate the cooked chicken, spoon the lemon sauce over the top, and garnish with lemon slices and fresh parsley.

Tips & Variations

For extra crispiness, use panko bread crumbs instead of seasoned dry bread crumbs.
Substitute chicken breasts with thin pork cutlets for a different protein option.
Add capers to the sauce for a classic Piccata twist and added briny flavor.
To avoid overcooking, use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).

Storage

Store any leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to preserve the crispy coating and sauce quality.

How to Serve

Two pieces of grilled fish fillets with a golden brown crust lie side by side on a white plate, covered partially by a light yellow buttery sauce. The top fillet has two thin, round lemon slices placed on it with scattered small green herb pieces, adding freshness. The sauce pools gently around the fillets, with small herbs sprinkled on the sauce and plate edges. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They may take slightly longer to cook and provide a juicier result due to their higher fat content.

Is it necessary to bake the chicken after sautéing?

Baking finishes cooking the chicken evenly without burning the coating. If your chicken pieces are thin and cooked through after sautéing, you can skip the baking step, but keep an eye on doneness.