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Classic Chicken Piccata

Classic Chicken Piccata with a butter, lemon, and white wine sauce.

A serving of chicken piccata on a red plate.

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I was recently honored to be accepted into the Barefoot Bloggers group. It’s a group of food bloggers who cook and blog about the Barefoot Contessa, Ina Garten’s, recipes. We all cook the same recipe and blog about it on the 2nd and 4th Thursdays of each month.

So, my first recipe was Chicken Piccata. I knew we would love it because first it was a Barefoot Contessa recipe and second what’s not to like about chicken with butter, lemon and white wine?? Give this one a try. You’ll like it very much. I’m sure.

How to Make Chicken Piccata

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 tsp salt, and 1/4 tsp of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tblsp of water. Place the bread crumbs on a third plate. Dip each chicken breat first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tblsp of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the pan with a dry paper towel. Over medium heat, melt 1 tblsp of butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 tsp salt, and 1/4 tsp pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tblsp of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

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Finished chicken piccata on a serving plate.
Lana Stuart.

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

A serving of chicken piccata on a red plate.

Chicken Piccata

Classic Chicken Piccata with a butter, lemon, and white wine sauce.
5 from 5 votes
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Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 655kcal
Author: Lana Stuart

Ingredients

  • 2 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • ½ cup all-purpose flour
  • 1 egg
  • ½ tablespoon water
  • ¾ cup seasoned dry bread crumbs
  • Olive oil
  • 3 tablespoons butter
  • cup freshly squeezed lemon juice (about 2 lemons), lemon halves reserved
  • ½ cup dry white wine
  • Sliced lemon for serving
  • Chopped fresh parsley for serving

Instructions

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both side with salt and pepper.
  • Mix the flour, 1/2 tsp salt, and 1/4 tsp of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tblsp of water. Place the bread crumbs on a third plate. Dip each chicken breat first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
  • Heat 1 tblsp of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  • For the sauce, wipe out the pan with a dry paper towel. Over medium heat, melt 1 tblsp of butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 tsp salt, and 1/4 tsp pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tblsp of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Notes

Nutrition Information

Serving 1 | Calories 655kcal | Carbohydrates 59g | Protein 37g | Fat 25g | Saturated Fat 13g | Trans Fat 1g | Cholesterol 200mg | Sodium 918mg | Potassium 675mg | Fiber 3g | Sugar 4g | Vitamin A 767IU | Vitamin C 18mg | Calcium 118mg | Iron 5mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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13 Comments

  1. Mandie Stevens says:

    5 stars
    I don’t love chicken but I LOVED this and so did my picky husband. This is going into our meal rotations.

    1. That makes me so happy! This is an old-fashioned recipe but it’s still so good.

  2. shortbreadsouth says:

    I’m a big fan of Chicken Piccata, it really dresses up a chicken breast!
    Have fun in BB!

  3. Amanda @ Fake Ginger says:

    Your chicken looks yummy! Welcome to the group!

  4. Your chicken looks yummy. Glad to have you in our midst. Look forward to more Ina recipes with you.

  5. Hi Miss P – I served some steamed broccolini with it and angel hair pasta tossed with a little marinara. You could also do broccoli or a nice rice pilaf would be good.

    1. Thanks! Glad you like the site. I’m having lots of fun doing it. Go ahead and give the Chicken Piccata a try. It’s very easy and the result is delicious.

  6. Thanks for the welcome and for stopping by! I also visited your blog and it is great! I’m a former military wife, too – Navy.

  7. Looks fantastic. What do you and Ina suggest to serve with this to round out a meal?

    Miss P

    1. Mary Seley says:

      Hey Cuz,
      Looks absolutely delicious. I am such a whimp when it comes to cooking these days; but this Chicken Piccata looks so good, I may have to dig out a saute pan and try it.
      LOVE your website.