Barefoot Contessa Chicken Piccata Recipe
This Barefoot Contessa Chicken Piccata recipe features tender boneless, skinless chicken breasts pounded thin, lightly breaded, sautéed to a golden crisp, and finished in the oven. The dish is elevated by a bright, tangy lemon and white wine sauce enriched with butter, then garnished with fresh parsley and lemon slices for a vibrant, elegant meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Coating
- 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
Sauce
- 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
Garnish
- Lemon slices for serving
- Chopped fresh parsley for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper to prepare for baking the sautéed chicken.
- Flatten Chicken: Place the chicken breasts between two sheets of parchment or plastic wrap and pound them using a meat mallet until they are about 1/4-inch thick for even cooking. Season both sides generously with kosher salt and freshly ground black pepper.
- Set Up Dredging Stations: Arrange three plates: Plate 1 with flour mixed with 1/2 teaspoon salt and 1/4 teaspoon pepper, Plate 2 with the beaten egg combined with 1/2 tablespoon water, and Plate 3 with the seasoned dry bread crumbs.
- Coat the Chicken: Dip each chicken breast first into the flour, shaking off the excess, then dip into the egg wash, and finally coat thoroughly with the bread crumbs to ensure a crispy crust once cooked.
- Sauté: Heat 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Add the chicken breasts and cook for approximately 2 minutes on each side until they turn a golden brown color.
- Bake: Transfer the sautéed chicken breasts to the prepared sheet pan and bake in the preheated oven for 5 to 10 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Make Sauce: Wipe the sauté pan clean and melt 1 tablespoon of butter over medium heat. Add freshly squeezed lemon juice, dry white wine, reserved lemon halves, salt, and pepper. Bring the mixture to a boil and cook for 2 minutes to reduce slightly. Remove from heat and swirl in the remaining 2 tablespoons of room temperature butter to create a silky sauce.
- Serve: Remove and discard the lemon halves from the sauce. Plate the baked chicken breasts, spoon the luscious lemon sauce over the top, and garnish with fresh lemon slices and chopped parsley for a fresh, bright finish.
Notes
- Using thinly pounded chicken ensures quick and even cooking.
- Seasoning the flour provides additional flavor inside the coating.
- Be careful not to overcook the chicken in the oven; monitor to keep it juicy.
- The sauce can be made ahead and warmed gently before serving.
- Pair this dish with a light side like roasted vegetables or a simple green salad to complement the bright flavors.
Keywords: Chicken Piccata, Lemon Chicken, Breaded Chicken, Italian Chicken Recipe, Easy Dinner, Butter Lemon Sauce
