Barefoot Contessa Chicken Piccata: Ina Garten’s Timeless Lemon Caper Delight

Welcome to the heartwarming world of Ina Garten, where simple ingredients transform into extraordinary dishes. Among her many beloved creations, the Barefoot Contessa Chicken Piccata stands out as a true culinary gem. This classic chicken dish, renowned for its tender cutlets and bright, tangy lemon-caper sauce, is perfect for nearly any occasion – whether you’re hosting a sophisticated dinner party or simply seeking an elegant yet easy family meal. It’s a recipe that consistently earns rave reviews and quickly becomes a cherished staple in any home cook’s repertoire.

Ina Garten’s chicken piccata with capers recipe is, without a doubt, a timeless classic. It’s one of those essential recipes that every home cook should endeavor to master. Once you do, you’ll find yourself wonderfully happy with the outcome, consistently impressing yourself and your guests. This dish effortlessly elevates any dinner table, making you feel as though you’re dining in a high-end restaurant, all from the comfort of your own kitchen. It embodies simplicity, elegance, and incredible flavor in every bite.

What Exactly is Chicken Piccata?

Chicken piccata is a traditional Italian-American dish that features thinly sliced, pan-fried chicken cutlets served with a zesty sauce made from lemon juice, butter, capers, and often white wine. The term “piccata” refers to the way the meat is prepared and served – sliced, pounded thin, coated, and then pan-fried or sautéed, usually accompanied by a sharp, tangy sauce. While chicken is the most popular choice today, veal piccata is also a classic variation. The beauty of piccata lies in its delicate balance of flavors: the richness of the butter, the bright acidity of the lemon, and the briny pop of the capers all come together to create a truly unforgettable experience. It’s a dish that relies on fresh, quality ingredients to shine, and Ina Garten’s version exemplifies this principle beautifully.

Why Ina Garten’s Chicken Piccata Recipe Shines

Ina Garten, the Barefoot Contessa herself, is celebrated for her ability to take classic recipes and make them approachable yet exquisitely delicious. Her chicken piccata is no exception. What makes her version particularly outstanding is its straightforward approach and emphasis on flavor. She simplifies the breading process and provides clear instructions for achieving perfectly tender chicken and a vibrant, well-balanced sauce. Many recipes can overcomplicate the preparation, but Ina’s method ensures that even novice cooks can achieve restaurant-quality results. Her recipe often includes a thoughtful detail, like reserving lemon halves for the sauce, which extracts maximum flavor, a testament to her culinary wisdom. It’s a testament to the idea that sophisticated flavors don’t always require complex techniques.

How to Make Ina Garten’s Chicken Piccata: A Step-by-Step Guide

Creating this classic chicken piccata involves a few key steps, each contributing to the dish’s incredible texture and flavor. You start with preparing thin chicken breast cutlets, ensuring they cook quickly and evenly. This recipe typically involves a three-step coating process: first in seasoned flour, then in whisked egg, and finally in flavorful breadcrumbs. This layering creates a beautiful, golden-brown crust that seals in the chicken’s moisture.

Preparing the Chicken Cutlets

Begin by taking boneless, skinless chicken breasts and either slicing them horizontally or pounding them to about ¼-inch thick. This ensures quick cooking and maximizes surface area for that delicious breading. Season generously with kosher salt and freshly ground black pepper. For the breading, set up three shallow dishes: one with all-purpose flour seasoned with salt and pepper, a second with an extra-large egg whisked with a little water, and a third with seasoned dry breadcrumbs. Each chicken piece is first dredged in flour, ensuring a light, even coating. Then, it’s dipped into the egg wash, which acts as a binder. Finally, it’s pressed into the breadcrumbs until fully coated. This careful breading is crucial for the crispy exterior.

Cooking the Chicken: Pan-Frying or Baking

The traditional method involves pan-frying the breaded cutlets in olive oil for about two minutes per side until they’re beautifully browned. This quick sear develops a wonderful crust and flavor. After pan-frying, the chicken is typically transferred to a preheated oven to finish cooking through, ensuring it remains juicy. For a slightly lighter approach, or if you prefer less hands-on frying, you can bake the breaded chicken cutlets from the start. Simply place them directly on a parchment-lined baking sheet, drizzle each cutlet with a little olive oil, or spray with nonstick cooking spray to aid browning. Bake in a 400-degree F oven for approximately 10-15 minutes, depending on the thickness of your cutlets, checking for doneness around the 10-minute mark.

Crafting the Exquisite Lemon Caper Sauce

While your chicken finishes baking, the magic of the lemon-caper sauce comes to life in the same skillet used for browning the chicken (after a quick wipe with a paper towel to remove any excess oil). Over medium heat, melt a tablespoon of unsalted butter, then add freshly squeezed lemon juice, dry white wine, and even the reserved lemon halves from juicing – a genius Ina Garten trick for extra depth of flavor. Bring this mixture to a boil and let it reduce by half, which concentrates the flavors into a fragrant elixir. Off the heat, swirl in the remaining two tablespoons of room-temperature butter and a generous two tablespoons of briny capers. The butter emulsifies into the hot liquid, creating a silky, luscious sauce. Discard the lemon halves, and your vibrant piccata sauce is ready to bathe the perfectly cooked chicken cutlets.

What to Serve with Chicken Piccata for a Complete Meal

Chicken piccata is a versatile dish that pairs beautifully with a variety of sides, allowing you to create a complete and satisfying meal. For a fresh and healthy accompaniment, I absolutely love serving it with steamed or roasted broccoli, or a vibrant sauté of seasonal vegetables like asparagus, green beans, or spinach. The slight bitterness of these greens perfectly complements the rich, tangy sauce.

If you’re looking for something a little more substantial, pasta is a natural partner. Cook your favorite pasta – spaghetti, linguine, or angel hair work wonderfully – according to package directions. Instead of a heavy sauce, simply toss the hot pasta with a drizzle of good quality olive oil, a squeeze of fresh lemon juice, a pinch of salt and pepper, and a generous dusting of grated Parmesan cheese. This light preparation ensures the pasta enhances, rather than overwhelms, the delicate flavors of the chicken piccata. Another excellent choice is creamy mashed potatoes or a light rice pilaf, which can soak up every last drop of that delectable lemon-caper sauce. A simple green salad with a vinaigrette dressing also provides a refreshing contrast.

Tips for Perfect Chicken Piccata Every Time

• Pound Evenly: Don’t skip pounding the chicken breasts to an even thickness. This ensures they cook uniformly and quickly, preventing dry spots.
• Season Liberally: Season the chicken, flour, and breadcrumbs with salt and pepper. Layers of seasoning build flavor.
• Don’t Overcrowd the Pan: Cook chicken in batches if necessary. Overcrowding lowers the pan temperature, leading to steaming instead of browning.
• Use Fresh Lemon Juice: Bottled lemon juice simply doesn’t compare to the brightness and aroma of freshly squeezed lemons.
• Quality Wine Matters: Choose a dry white wine you’d enjoy drinking. It doesn’t have to be expensive, but a good flavor will translate to the sauce.
• Finish with Butter Off Heat: Adding the final butter to the sauce off the heat helps it emulsify smoothly, creating a rich, glossy finish without breaking.
• Serve Immediately: Piccata is best enjoyed fresh, when the chicken is crispy and the sauce is warm and vibrant.

This delightful Barefoot Contessa recipe, chosen by Lindsey of Noodle Nights and Muffin Mornings for the Barefoot Bloggers group, was truly a stellar pick! Its timeless appeal and incredible flavor make it a dish worth sharing. We encourage you to check out the rest of the Barefoot Bloggers and see what other fantastic Ina Garten creations they’ve cooked up!

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Barefoot Contessa Chicken Piccata

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  Author: Aggies Kitchen
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  Prep Time: 15 minutes
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  Cook Time: 20 minutes
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  Total Time: 35 minutes
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  Yield: 4 servings 1x
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  Category: Dinner
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  Method: Skillet/Oven
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  Cuisine: Italian

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Ina Garten’s Chicken Piccata is an elegant yet easy-to-make classic. Tender, breaded chicken cutlets are pan-fried to golden perfection and then finished in the oven while a vibrant lemon-caper butter sauce is quickly prepared in the same skillet. This dish is perfect for entertaining or a simple weeknight dinner, guaranteed to impress with its bright, tangy flavors.

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Ingredients

• 2 split (1 whole) boneless, skinless chicken breasts (about 1 lb)
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 extra-large egg
• 1/2 tablespoon water
• 3/4 cup seasoned dry bread crumbs
• Good olive oil
• 3 tablespoons unsalted butter, room temperature, divided
• 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 2 tablespoons capers, drained
• Sliced lemon, for serving
• Chopped fresh parsley, for serving

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Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper or foil for easy cleanup.
2. Place each chicken breast between two sheets of parchment paper or plastic wrap. Using a meat mallet or a heavy rolling pin, pound the chicken out to an even 1/4-inch thickness. This ensures uniform cooking and tender results. Sprinkle both sides generously with kosher salt and freshly ground black pepper.
3. Prepare your breading station: In a shallow plate, mix the all-purpose flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a second shallow plate, beat the extra-large egg with 1/2 tablespoon of water until well combined. On a third plate, spread out the seasoned dry breadcrumbs. Dip each chicken breast first in the seasoned flour, shaking off any excess. Next, dip it into the egg mixture, allowing any extra to drip off. Finally, press it firmly into the bread crumbs, ensuring a thorough and even coating on both sides.
4. Heat 1 tablespoon of good olive oil in a large sauté pan or oven-safe skillet over medium to medium-low heat. Carefully add the breaded chicken breasts (you may need to do this in batches to avoid overcrowding the pan) and cook for 2 minutes on each side, until they are beautifully browned and crisp. Once browned, transfer the chicken to the prepared sheet pan. Place the sheet pan in the preheated oven and allow the chicken to finish baking for 5 to 10 minutes, or until cooked through to an internal temperature of 165°F (74°C). This allows you to focus on the sauce.
5. While the chicken bakes, prepare the sauce: Carefully wipe out the sauté pan with a dry paper towel (be cautious, as the pan will be hot). Return the pan to medium heat. Melt 1 tablespoon of the room temperature butter, then add the freshly squeezed lemon juice, dry white wine, the reserved lemon halves (from juicing), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring the mixture to a rapid boil over high heat and cook until the liquid has reduced by half, which should take about 2 minutes.
6. Remove the pan from the heat. Add the remaining 2 tablespoons of room temperature butter and the drained capers. Swirl the pan gently to combine until the butter melts and the sauce becomes slightly emulsified and glossy. Discard the cooked lemon halves.
7. To serve, place one chicken breast on each plate. Spoon the vibrant lemon-caper sauce generously over the chicken. Garnish each serving with a fresh slice of lemon and a sprinkling of chopped fresh parsley for color and aroma. Serve immediately with your favorite side dishes.

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Notes

Caper Inclusion: The original Ina Garten recipe did not explicitly include capers in the sauce instructions, but they are a quintessential component of classic chicken piccata, so I’ve added them in for that iconic briny flavor and visual appeal.

To Bake Cutlets Without Initial Frying: For a slightly healthier or less hands-on approach, you can skip the initial pan-frying step. After breading each cutlet, place them directly on your parchment-lined baking sheet. Drizzle each cutlet lightly with olive oil or spray with cooking spray to help achieve a golden crust. Bake in a 400-degree F (200 degrees C) oven for 10-15 minutes, or until cooked through and golden. Check for doneness around the 10-minute mark, adjusting time as needed based on the thickness of your chicken cutlets.

Recipe adapted from Ina Garten’s “Barefoot Contessa at Home” cookbook and her Food Network recipe.