Barefoot Contessa Chicken Piccata

Looking for a dinner that feels like a warm hug but still has that “wow” factor? Barefoot Contessa Chicken Piccata is your answer. With its crispy, golden crust and zesty lemon-wine sauce, this dish brings big flavor without the fuss. It’s elegant enough for guests but easy enough for a Tuesday night—because yes, you can have your gourmet and eat it too.

Let’s face it, we all want to cook like Ina. There’s something about her calm kitchen confidence that makes you believe you can whip up a restaurant-worthy meal in yoga pants—and you absolutely can. So whether you’re feeding a picky tween, impressing your in-laws, or just treating yourself after a long day, this Chicken Piccata is a no-fail, feel-good favorite.

Why You’ll Love This Barefoot Contessa Chicken Piccata

There are chicken dinners, and then there’s this chicken dinner. This recipe is everything you want in a weeknight meal:

• Quick (you’ll be serving in under 30 minutes),
• Flavor-packed (hello, lemon-butter wine sauce!),
• and comforting in a way that only Ina Garten recipes can be.

Plus, it uses pantry staples you probably already have. The result? A crispy, juicy chicken breast with a tangy, velvety sauce that tastes like it came straight out of a fancy bistro—but with zero stress.

Ingredients You’ll Need

Here’s what goes into making the Barefoot Contessa Chicken Piccata:

• 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)

Pro tip: Don’t toss the lemon halves after juicing—Ina uses them to build deeper flavor into the sauce.

How to Make Chicken Piccata (Ina Style!)

1. Preheat & Prep:

Set your oven to 400°F and line a sheet pan with parchment. This way, you get that golden crust without overcooking the chicken.

2. Flatten & Season:

Place the chicken between two sheets of parchment or plastic wrap. Gently pound to 1/4-inch thick (great stress relief, by the way). Season both sides with kosher salt and freshly ground black pepper.

3. Dredge Like a Pro:

Set up your dredging station with three shallow plates:

• One with flour, salt, and pepper.
• One with the beaten egg and water.
• One with seasoned bread crumbs.

Dip each chicken breast in flour (shake off the excess), then the egg, then the bread crumbs. It’s a mini assembly line of crispy greatness.

4. Sauté to Golden Perfection:

Heat 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Add chicken and cook for 2 minutes per side until golden. Transfer to your sheet pan and bake for 5–10 minutes—just enough time to clean the pan and pour yourself a glass of that wine you’re cooking with (wink).

5. Make the Magic Sauce:

Wipe out the pan. Melt 1 tablespoon of butter over medium heat, then add lemon juice, wine, those lemon halves, and a sprinkle of salt and pepper. Let it bubble until it reduces by half—about 2 minutes. Remove from heat and swirl in the remaining 2 tablespoons of butter. Voilà.

6. Serve & Savor:

Discard the lemon halves. Plate the chicken, drizzle generously with sauce, and top with lemon slices and fresh parsley. Serve with pasta, roasted veggies, or even mashed potatoes (yes, we went there).

A Little Backstory…

I first made this Dish during a chaotic week where dinner felt like an afterthought. But this recipe? It made the kitchen feel like a place of calm again. My kids devoured it (even the picky one who thinks all sauce is suspicious). Ever since, it’s been in heavy rotation—and every time I make it, I feel a little more like Ina in my own kitchen.

Kitchen Tips for Foolproof Barefoot Contessa Chicken Piccata

• Don’t skip pounding the chicken. It cooks faster and more evenly—no dry bites!
• Use fresh lemon juice. Bottled just won’t give you that bright zing.
• No white wine? Chicken broth works too! Just add a splash more lemon for tang.
• Crispy coating tip: Let the coated chicken rest on a wire rack for 10 minutes before frying. It helps everything stick better.

FAQs About Barefoot Contessa Chicken Piccata

Conclusion

This Barefoot Contessa Chicken Piccata recipe is a game-changer for busy nights or dinner parties where you want to impress without stress. It’s one of those dishes that makes you feel like a kitchen rockstar—even if you just pulled off your work heels and threw on your comfiest sweatpants. Trust me, once you try it, it’ll earn a permanent spot in your dinner rotation.

So go ahead, pour yourself a little wine (chef’s treat!), and let this recipe work its cozy, lemony magic.

Keep Exploring: More Chicken Magic You’ll Love

If you fell head-over-heels for this Barefoot Contessa Chicken Piccata, you’re in for a treat. Whether you’re chasing bold flavors, fresh twists, or more lemony goodness, these recipes from Chicken Magic will keep your meal planning exciting and your table full of happy faces.

Here are four reader-favorite dishes you’ll want to check out next:

1. For a tangy, citrusy punch that pairs perfectly with pasta, don’t miss this comforting Lemon Garlic Butter Chicken with Creamy Parmesan Linguine. It’s like a sister dish to our piccata—equally delicious, but creamier and oh-so-decadent.
2. If you’re looking for a crunchy, cheesy dinner twist, try the irresistibly crispy Crusted Chicken Romano. It’s a golden dream with a texture that’ll make you forget all about takeout.
3. Craving a sweet and savory fusion? Fire up the grill and get your fork ready for this juicy, fresh-as-summer Peach Caprese Grilled Chicken. It’s bright, fruity, and fantastic with a glass of chilled white wine.
4. Need a lighter meal option packed with flavor? Toss together this refreshing Mediterranean Tzatziki Chicken Salad—it’s creamy, herby, and ideal for lunch prep or sunny picnics.

Happy cooking, friend! Your next favorite chicken dish is just one click away.

Barefoot Contessa Chicken Piccata

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• Author: Aneta
• Total Time: 35 mins
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

Barefoot Contessa Chicken Piccata is a quick and elegant dish featuring tender, golden-breaded chicken breasts in a bright, buttery lemon-wine sauce. Perfect for weeknight dinners or when you want to impress without the stress!

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Ingredients

Scale 1x2x3x

• 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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Instructions

1. Preheat Oven: Set oven to 400°F (200°C) and line a sheet pan with parchment paper.

2. Flatten Chicken: Pound chicken breasts between two sheets of parchment or plastic wrap until 1/4-inch thick. Season with salt and pepper.

3. Set Up Dredging Stations:

   • Plate 1: Mix flour with 1/2 tsp salt and 1/4 tsp pepper.

   • Plate 2: Beat egg with water.

   • Plate 3: Add bread crumbs.

4. Coat the Chicken: Dip each piece in flour (shake off excess), then egg, then bread crumbs.

5. Sauté: Heat 1 tbsp olive oil in a large sauté pan over medium-low. Cook chicken for 2 minutes per side, until golden.

6. Bake: Transfer to sheet pan and bake 5–10 minutes, until cooked through.

7. Make Sauce: Wipe pan clean. Melt 1 tbsp butter. Add lemon juice, wine, lemon halves, salt, and pepper. Boil for 2 minutes to reduce. Remove from heat and swirl in remaining 2 tbsp butter.

8. Serve: Discard lemon halves. Plate chicken, spoon sauce on top, and garnish with lemon slices and parsley.

Notes

Substitute chicken broth for wine if needed.
Letting the coated chicken rest before frying helps the coating stick.
Don’t skip fresh lemon juice—it makes a big difference!
Pair with pasta, roasted potatoes, or seasonal veggies.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Main Dish
• Method: Baked, Pan-Fried
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 460 kcal
• Sugar: 1 g
• Sodium: 540 mg
• Fat: 23 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 41 g
• Cholesterol: 165 mg