Barefoot Contessa Chicken Piccata Recipe

If you’re looking for a dish that’s bursting with bright, zesty flavor and elegant enough for a special dinner yet simple enough for a weeknight, the Barefoot Contessa Chicken Piccata is the perfect choice. This classic Italian-American recipe showcases tender, crispy chicken breasts drenched in a luscious lemon and butter sauce, accented with fresh parsley and a splash of dry white wine. Every bite sings with tangy, buttery goodness that’s both comforting and refreshingly light, making the Barefoot Contessa Chicken Piccata an absolute favorite in my kitchen and one you’re going to want to add to yours.

Ingredients You’ll Need

The magic of Barefoot Contessa Chicken Piccata lies in its straightforward ingredients, each playing a distinct role to create that perfect harmony of flavors and textures. From the crispy coating that gives the chicken its golden crunch to the bright lemon juice that enlivens the sauce, these pantry staples come together beautifully with minimal fuss.

• 2 split boneless, skinless chicken breasts: Pounded thin to ensure quick, even cooking and a tender bite.
• Kosher salt and freshly ground black pepper: Season to taste for the perfect savory base.
• 1/2 cup all-purpose flour: Helps the coating stick and creates a light crust.
• 1 extra-large egg: Mixed with water for a smooth dredging batter.
• 1/2 tablespoon water: Thins the egg for easy coating.
• 3/4 cup seasoned dry bread crumbs: Adds a crispy, flavorful exterior.
• Olive oil: For sautéing the chicken to a golden finish.
• 3 tablespoons unsalted butter (divided): Used both for cooking and creating that silky, glossy sauce.
• 1/3 cup freshly squeezed lemon juice: The star ingredient that brightens the sauce with citrus zing.
• 1/2 cup dry white wine: Adds depth and complexity to the sauce.
• Lemon slices: For serving and visual appeal.
• Chopped fresh parsley: A fresh, herbaceous garnish that balances the richness.

How to Make Barefoot Contessa Chicken Piccata

Step 1: Preheat and Prepare Chicken

Start by warming your oven to 400°F (200°C) and lining a sheet pan with parchment paper. Then, pound the split chicken breasts between sheets of parchment or plastic wrap until they’re an even 1/4-inch thick. This step ensures quick cooking and a consistent crispy texture. Don’t forget to season both sides with salt and pepper right away — seasoning early helps enhance flavor all the way through.

Step 2: Set Up Your Dredging Stations

Set yourself up for speed and success by arranging three plates: first, a mix of the flour seasoned lightly with salt and pepper; second, the egg beaten together with water; and third, the seasoned dry breadcrumbs. This assembly line style makes breading each chicken piece effortless and keeps your hands clean.

Step 3: Coat the Chicken Thoroughly

Dip each chicken piece first into the flour, shaking off any excess. Then, immerse in the egg wash, making sure every spot is coated, and finally press into the bread crumbs until well-covered. This triple-step dredging is key to achieving that perfect golden, crunchy crust everyone loves in Barefoot Contessa Chicken Piccata.

Step 4: Sauté to Golden Perfection

Heat a tablespoon of olive oil in a large sauté pan over medium-low heat. Add the chicken and cook it for about 2 minutes per side until beautifully golden. The gentle heat ensures the crust crisps slowly without burning while the chicken cooks through just enough before finishing in the oven.

Step 5: Finish Cooking in the Oven

Transfer your sautéed chicken pieces to the prepared sheet pan and bake for 5 to 10 minutes. This finishing step guarantees tender, juicy chicken cooked through without drying out, while maintaining that crave-worthy crust.

Step 6: Make the Luscious Piccata Sauce

Wipe out the sauté pan to remove any burnt bits, then melt a tablespoon of butter over medium heat. Stir in the lemon juice, white wine, reserved lemon halves, and season with salt and pepper. Bring to a boil and let the sauce reduce for about 2 minutes, intensifying the citrus and wine flavors. Remove the lemon halves and swirl in the remaining two tablespoons of butter off the heat to produce a silky, rich sauce that perfectly complements the crispy chicken.

Step 7: Plate and Serve

Arrange the chicken on warm plates, spoon generous amounts of the glossy piccata sauce over each piece, and garnish with lemon slices and freshly chopped parsley. The vibrant colors and enticing aroma will make it impossible not to dig right in!

How to Serve Barefoot Contessa Chicken Piccata

Garnishes

A sprinkle of bright, chopped parsley and fresh lemon slices bring added color and a fresh contrast to the buttery sauce in Barefoot Contessa Chicken Piccata. Don’t be shy with these finishing touches as they elevate presentation and flavor at the same time.

Side Dishes

This chicken shines alongside simple, comforting sides like buttery mashed potatoes or fluffy rice that soak up the delicious sauce. For some green freshness, lightly sautéed asparagus or steamed broccoli make ideal companions, balancing the richness and lending texture variety.

Creative Ways to Present

For a dinner party, consider plating the chicken atop creamy polenta or tossed arugula salad for an elegant twist. Serving individual portions in shallow bowls with sauce spooned generously around makes every bite heavenly and visually stunning. Garnish with a lemon twist for a final flourish that wows your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover Barefoot Contessa Chicken Piccata in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce together to allow the flavors to deepen overnight, but reheat gently to preserve the crisp coating as much as possible.

Freezing

While best enjoyed fresh, you can freeze the cooked chicken pieces and sauce separately in airtight containers or freezer bags for up to 1 month. Thaw overnight in the refrigerator before reheating for the best texture and flavor preservation.

Reheating

To reheat, warm the chicken gently in a preheated oven at 300°F (150°C) for 10–15 minutes to help keep the crust crisp. Warm the sauce separately on low heat and pour it over the chicken just before serving to recreate that fresh, luscious piccata experience.

FAQs

Can I use chicken thighs instead of breasts for Barefoot Contessa Chicken Piccata?

Absolutely! Chicken thighs provide more moisture and a slightly richer flavor. Just pound them to an even thickness and adjust cooking time accordingly to ensure they are cooked through.

What kind of white wine is best for the sauce?

A dry white wine like Sauvignon Blanc or Pinot Grigio works wonderfully. Look for one you’d enjoy drinking since the flavor concentrates in the sauce.

Is it necessary to pound the chicken very thin?

Yes, flattening the chicken to about 1/4-inch thickness ensures even cooking, quick sautéing, and a tender texture, which is essential for that classic piccata bite.

Can I make Barefoot Contessa Chicken Piccata gluten-free?

Definitely! Swap the all-purpose flour and breadcrumbs for gluten-free alternatives. Many brands offer gluten-free options that work perfectly and keep the crispy coating intact.

How do I get the sauce silky and smooth?

The key is swirling in cold butter off the heat after reducing the sauce. This emulsifies the liquid and butter, giving you that signature glossy, velvety texture.

Final Thoughts

There’s something truly special about the Barefoot Contessa Chicken Piccata—it’s a dish that feels both luxurious and wonderfully approachable at the same time. With zesty lemon, buttery richness, and a delectably crisp crust, it’s no wonder this recipe has earned a beloved spot in so many hearts and kitchens. I can’t wait for you to try it, share it, and fall in love with this fantastic chicken piccata just like I have.

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