How do I keep my chicken piccata crispy?

To keep your Barefoot Contessa Chicken Piccata crispy, let the chicken rest on a wire rack instead of covering it. This prevents steam from softening the crust. When reheating, use a hot oven for a few minutes to restore crispness before adding the sauce.

Can I make chicken piccata without wine?

Yes, you can easily substitute the wine with low-sodium chicken broth or a mix of broth and lemon juice. This maintains the dish’s tangy flavor while keeping it alcohol-free.

What’s the best side dish for chicken piccata?

Buttered pasta, garlic mashed potatoes, and roasted asparagus are ideal sides for Barefoot Contessa Chicken Piccata. They balance the bright, lemony sauce and enhance its richness.

Can I freeze chicken piccata?

Yes, you can freeze chicken piccata for up to three months. Store the chicken and sauce separately, thaw in the fridge overnight, and reheat gently to maintain the texture and flavor.

Barefoot Contessa Chicken Piccata – 5-Star Comfort with Zesty Flavor

Name: Barefoot Contessa Chicken Piccata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 large boneless, skinless chicken breasts (about 1 pound total); ½ cup all-purpose flour; 2 large eggs, lightly beaten; ¾ cup plain breadcrumbs; 2 tablespoons olive oil; 3 tablespoons unsalted butter, divided; ½ cup dry white wine (or chicken broth); 3 tablespoons fresh lemon juice; 2 tablespoons capers, drained; Salt and black pepper to taste; 2 tablespoons chopped fresh parsley; Lemon slices, for garnish

Description

A classic Barefoot Contessa Chicken Piccata recipe that delivers crisp chicken cutlets topped with a silky lemon-butter-caper sauce. Bright, flavorful, and ready in under 30 minutes — perfect for a cozy dinner or elegant weeknight meal.

Ingredients

Scale

2 large boneless, skinless chicken breasts (about 1 pound total)
½ cup all-purpose flour
2 large eggs, lightly beaten
¾ cup plain breadcrumbs
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
½ cup dry white wine (or chicken broth)
3 tablespoons fresh lemon juice
2 tablespoons capers, drained
Salt and black pepper to taste
2 tablespoons chopped fresh parsley
Lemon slices, for garnish

Cook Mode Keep your screen awake while you cook

Instructions

Slice each chicken breast horizontally to create thin cutlets and pound until ¼ inch thick.
Season both sides with salt and pepper.
Dredge each cutlet in flour, dip into beaten egg, and coat evenly with breadcrumbs.
Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
Cook the chicken 3–4 minutes per side until golden brown, then transfer to a plate and tent with foil.
Lower heat, deglaze the pan with wine or broth, scraping up browned bits.
Stir in lemon juice and capers, then swirl in remaining butter until smooth.
Return chicken to the pan, spoon sauce over the top, and sprinkle with parsley and lemon slices before serving.

Notes

To keep the crust crispy, spoon the sauce on just before serving.
You can prepare the chicken ahead of time and make the sauce fresh when ready to serve.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Pan-Fried
Cuisine: Italian-American

Nutrition

Serving Size: 1 cutlet
Calories: 420
Sugar: 1
Sodium: 560
Fat: 25
Saturated Fat: 10
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 18
Fiber: 1
Protein: 32
Cholesterol: 145