This easy and delicious Barefoot Contessa Chicken Piccata is a quick, flavorful meal that’s perfect for any night of the week. With crispy, golden chicken and a tangy lemon butter sauce, it’s a simple yet impressive dish that uses everyday ingredients you probably already have! Enjoy a taste of classic comfort.
Ingredients Needed
- 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)
How To Make Chicken Piccata
- Preheat oven and prepare pan: Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Prepare the chicken: Place chicken breasts between two sheets of parchment paper or plastic wrap and pound them out to 1/4-inch thick. Season both sides with kosher salt and freshly ground black pepper.
- Set up dredging stations: In a shallow plate, mix the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. In another plate, beat the egg and 1/2 tablespoon of water. Place the bread crumbs in a third plate.
- Coat the chicken: Dip each chicken breast in the flour mixture, shaking off the excess, then dip into the egg mixture, and finally coat with the bread crumbs.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Transfer the chicken to the prepared sheet pan and bake for 5 to 10 minutes, until fully cooked.
- Make the sauce: Wipe the sauté pan clean with a paper towel. Over medium heat, melt 1 tablespoon of butter, then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until the sauce reduces by half (about 2 minutes). Remove from heat and stir in the remaining 2 tablespoons of butter.
- Serve the chicken piccata: Discard the lemon halves from the sauce, then serve 1 chicken breast on each plate. Spoon the sauce over the chicken, garnish with a slice of lemon and a sprinkle of fresh parsley.
Recipe Tips
- Pound the chicken evenly: Make sure to pound the chicken breasts to a consistent 1/4-inch thickness. This ensures they cook evenly and stay juicy.
- Use fresh lemon juice: Always use fresh lemon juice for the best flavor in the sauce. Bottled lemon juice can taste flat and less vibrant.
- Don’t overcrowd the pan: When cooking the chicken, make sure not to overcrowd the pan. This helps the chicken get crispy and cook properly.
- Let the sauce reduce: Allow the sauce to reduce by half. This will concentrate the flavors and give the sauce the perfect consistency.
- Rest the chicken before serving: After baking, let the chicken rest for a minute or two before serving. This helps it stay juicy and tender.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover Chicken Piccata in an airtight container in the refrigerator for up to 3 days.
- Freeze: Leftover Chicken Piccata can be frozen for up to 1 month. Allow it to cool, then wrap it tightly in plastic wrap or foil and place in a freezer-safe container. To reheat, thaw in the fridge overnight and warm gently on the stove.
- Reheating: Reheat leftover Chicken Piccata in a skillet over low heat with a splash of water, or in the oven at 350°F for 10-15 minutes, covered with foil.
Nutrition Facts
- Calories: 537.5
- Total Fat: 22.0g
- Saturated Fat: 8.9g
- Cholesterol: 65.0mg
- Sodium: 240.0mg
- Potassium: 320.0mg
- Total Carbohydrate: 38.5g
- Dietary Fiber: 1.5g
- Sugars: 1.5g
- Protein: 31.5g
Try More Recipes:
Barefoot Contessa Chicken Piccata
Description
This easy and delicious Barefoot Contessa Chicken Piccata is a quick, flavorful meal that’s perfect for any night of the week. With crispy, golden chicken and a tangy lemon butter sauce, it’s a simple yet impressive dish that uses everyday ingredients you probably already have! Enjoy a taste of classic comfort.
Ingredients
Instructions
- Preheat oven and prepare pan: Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Prepare the chicken: Place chicken breasts between two sheets of parchment paper or plastic wrap and pound them out to 1/4-inch thick. Season both sides with kosher salt and freshly ground black pepper.
- Set up dredging stations: In a shallow plate, mix the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. In another plate, beat the egg and 1/2 tablespoon of water. Place the bread crumbs in a third plate.
- Coat the chicken: Dip each chicken breast in the flour mixture, shaking off the excess, then dip into the egg mixture, and finally coat with the bread crumbs.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Transfer the chicken to the prepared sheet pan and bake for 5 to 10 minutes, until fully cooked.
- Make the sauce: Wipe the sauté pan clean with a paper towel. Over medium heat, melt 1 tablespoon of butter, then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until the sauce reduces by half (about 2 minutes). Remove from heat and stir in the remaining 2 tablespoons of butter.
- Serve the chicken piccata: Discard the lemon halves from the sauce, then serve 1 chicken breast on each plate. Spoon the sauce over the chicken, garnish with a slice of lemon and a sprinkle of fresh parsley.
Notes
- Pound the chicken evenly: Make sure to pound the chicken breasts to a consistent 1/4-inch thickness. This ensures they cook evenly and stay juicy.
- Use fresh lemon juice: Always use fresh lemon juice for the best flavor in the sauce. Bottled lemon juice can taste flat and less vibrant.
- Don’t overcrowd the pan: When cooking the chicken, make sure not to overcrowd the pan. This helps the chicken get crispy and cook properly.
- Let the sauce reduce: Allow the sauce to reduce by half. This will concentrate the flavors and give the sauce the perfect consistency.
- Rest the chicken before serving: After baking, let the chicken rest for a minute or two before serving. This helps it stay juicy and tender.
Barefoot Contessa Chicken Piccata