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Ina garten chicken piccata

15 minutes Cook
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Ina garten chicken piccata

For those seeking a mouthwatering entree to add to their dinner party menu, Ina Garten Chicken Piccata should be at the top of the list. This classic Italian dish features boneless skinless chicken breast that is pounded thin, breaded, and cooked until golden. Its zesty lemon-caper sauce adds a burst of tangy flavor, leaving every guest craving for seconds. This exquisite dish comes together quickly and easily and can be prepared with ingredients from your local grocery store. Whether paired with pasta, potatoes, or rice, Ina Garten’s Chicken Piccata is sure to impress your dinner party guests with its bold and delicious flavors.

Ina Garten’s Lemon Chicken Piccata

Upon reviewing the ingredients listed below, you’ll observe that Ina Garten’s chicken piccata incorporates a lemon sauce comprising white wine, lemon juice, and butter. However, if you prefer to avoid wine in your recipes, I recommend substituting white vinegar instead. Nonetheless, if you are open to using white wine, feel free to do so.

Ina Garten’s Chicken Piccata Ingredients

Ina Garten's Chicken Piccata Ingredients

  • 2 split (1 whole) boneless, skinless chicken breasts 
  • Kosher salt and freshly ground black pepper, to taste 
  • ½ cup all-purpose flour 
  • 1 extra-large egg 
  • ½ tablespoon water 
  • ¾ cup seasoned dry breadcrumbs 
  • Good-quality olive oil 
  • 3 tablespoons unsalted butter, room temperature, divided 
  • ⅓ cup freshly squeezed lemon juice (2 lemons), lemon halves reserved 
  • ½ cup dry white wine or white vinegar
  • Sliced lemon, for serving 
  • Chopped fresh parsley, for serving 

Ina Garten’s Chicken Piccata Nutrition Facts

Nutritional Information:

  • Amount Per Serving: 1 piece (195g grams)
  • Calories: 490
  •  Calories from Fat: 340
  • Total Fat: 38g
  •  Saturated Fat: 14g
  •  Trans Fat: 0.7g
  • Cholesterol: 120mg
  • Sodium: 600mg
  • Potassium: 314mg
  • Total Carbohydrates: 8.9g
  •  Dietary Fiber: 0.8g
  •  Sugars: 0.9g
  • Protein: 29g

Indulge in this delicious serving of 1 piece (195g grams), which packs 490 calories. It contains a total fat content of 38g, including 14g of saturated fat and 0.7g of trans fat. With 120mg of cholesterol and 600mg of sodium, this tasty treat offers a balance of flavors. It also provides 314mg of potassium, 8.9g of total carbohydrates (including 0.8g of dietary fiber and 0.9g of sugars), and a whopping 29g of protein.

How to Make Ina Garten’s Chicken Piccata

Prepare the oven by preheating it to 400 F. While it warms up, line a sheet pan with parchment paper. Now, let’s get to the chicken! Place each chicken breast between two sheets of parchment paper or plastic wrap and gently pound them until they are about ¼-inch thick using a mallet. Sprinkle both sides of the chicken with salt and pepper according to your taste.

Next, prepare three stations. In one shallow plate or large bowl, combine the flour, ½ teaspoon of salt, and ¼ teaspoon of pepper. In a separate bowl, beat the egg with the water until it becomes smooth. In the third plate or bowl, put the seasoned breadcrumbs or your favorite homemade breadcrumbs seasoned with paprika, rosemary, and other spices and herbs.

Now it’s time to start cooking! Heat about 1 or 2 tablespoons of olive oil in a frying pan. Take each chicken breast and coat it first in the flour mixture, then dip it in the beaten egg, and finally, coat it with the breadcrumbs, ensuring the whole chicken breast is covered.

Carefully place the coated chicken breasts into the frying pan and cook them for 2 minutes on each side until they turn a beautiful golden brown. Once cooked, transfer the chicken breasts to the prepared baking sheet and let them bake in the preheated oven for 5 to 10 minutes.

While the chicken bakes, let’s make the delicious lemon sauce. Wipe out the frying pan with a dry paper towel or use a clean frying pan. Set it over medium heat and melt 1 tablespoon of butter. Add the lemon juice, wine (or vinegar), reserved lemon halves (or lemon zest), ½ teaspoon of salt, and ¼ teaspoon of pepper. Allow it to boil over high heat until the sauce reduces by half, approximately 2 minutes.

Remove the sauce from the heat and add the remaining 2 tablespoons of butter. Swirl the pan until the butter combines with the sauce and thickens it. Discard the lemon halves.

Once the chicken breasts are done baking, divide them between plates. Spoon the delicious lemon sauce over each chicken breast and garnish with lemon slices and a sprinkle of fresh parsley. It’s time to indulge in this flavorful dish!

How to Store Chicken Piccata

When it comes to storing chicken piccata, it is best not to wait too long, as the coating could become soggy over time. However, if the need arises, simply wrap the fried chicken breasts with aluminum foil or plastic wrap and refrigerate them. The chicken should stay fresh for approximately 2 to 3 days.

As for the lemon sauce, transfer it into a glass container and refrigerate. This tangy sauce can be stored in the fridge for around 5 to 7 days.

If you want to prepare the chicken piccata in advance, here’s a handy trick. Preheat the oven to 300°F for about 10 minutes, then turn it off and place the chicken inside. This method will keep the chicken warm until it’s time to serve your delightful meal.

How to Reheat Chicken Piccata

Ina garten chicken piccata

There are various methods to reheat leftover chicken piccata, such as using the oven, air fryer, frying pan, or even the microwave. Here’s a step-by-step guide for each method:

Reheating in the Oven:

  •   Preheat the oven to 350°F.
  •   Place the chicken piccata in the oven.
  •   Reheat for approximately 10 minutes.
  •   Serve with the warmed lemon sauce.

Reheating in the Air Fryer:

  •   Preheat the air fryer to 350°F.
  •   Spray some oil on the air fryer basket, then add the chicken piccata.
  •   Reheat the chicken for 2 minutes, then flip them and reheat for another 2 minutes.
  •   Serve with the warmed lemon sauce.

Reheating in the Frying Pan:

  •   Heat 1 tablespoon of olive oil in a frying pan.
  •   Add the chicken breast and fry for about 2 minutes on each side.
  •   Serve with the warmed lemon sauce.

What to Serve With Ina Garten’s Chicken Piccata

Here’s a curated list of suggestions to elevate your dining experience:

  • Creamy Mashed Potatoes: Indulge in the comforting combination of tangy chicken piccata and velvety smooth mashed potatoes.
  • Roasted Baby Potatoes: Seasoned with herbs and butter, these baby potatoes provide a simple yet delicious companion to your chicken piccata.
  • Refreshing French Potato Salad: Toss together a light and tangy vinaigrette with potatoes for a refreshing side dish that balances the rich flavors of the chicken piccata.
  • Crispy Onion Rings: Add a touch of crunchiness to your meal with homemade or store-bought crispy onion rings, such as Alexia Onion Rings Air Fryer.
  • Flavorful Tempura Cauliflower: Elevate your dining experience with air-fried tempura cauliflower, known for its unique and delicious taste.
  • Irresistible Mozzarella Sticks: Indulge in these cheesy, breaded snacks that perfectly complement the tangy chicken piccata.
  • Savory Fried Rice: Transform your meal with the addition of savory fried rice, either homemade or using Trader Joe’s pre-made option, for an Asian-inspired twist.
  • Creamy Spinach Artichoke Dip: Ina Garten’s famous spinach artichoke dip, when served alongside bread or tortilla chips, adds a creamy and indulgent touch to your chicken piccata feast.
  • Rich and Flavorful Oyster Stew: Seafood lovers can savor Paula Deen’s oyster stew, prepared with fresh oysters and a luscious creamy broth.

Notethese suggestions are not set in stone. Feel free to mix and match based on your personal preferences and dietary restrictions. 

Quick Fact:

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Ina Garten's Lemon Chicken Piccata

Ina Garten's Lemon Chicken Piccata

osbertpresley
For a delightful and effortless dinner option, look no further than Ina Garten's chicken piccata. This recipe features tenderized and breaded boneless skinless chicken breast cooked to a beautiful golden hue. A mouthwatering sauce is created by combining lemon juice, wine, and fresh parsley. Serve this delectable chicken dish alongside cooked pasta, potatoes, or rice, accompanied by your favorite vegetable. It's an irresistible choice that ensures a satisfying meal.
prep time
15 minutes
cooking time
15 minutes
servings
2
total time
30 minutes

Equipment

  • 1 large skillet

  • aluminum foil or plastic wrap (for storage)

  • glass container (for lemon sauce)

Ingredients

  • 2 split (1 whole) boneless, skinless chicken breasts

  • Kosher salt and freshly ground black pepper, to taste

  • ½ cup all-purpose flour

  • 1 extra-large egg

  • ½ tablespoon water

  • ¾ cup seasoned dry breadcrumbs

  • Good-quality olive oil

  • 3 tablespoons unsalted butter, room temperature, divided

  • ⅓ cup freshly squeezed lemon juice (2 lemons), lemon halves reserved

  • ½ cup dry white wine or white vinegar

  • Sliced lemon, for serving

  • Chopped fresh parsley, for serving

Instructions

1
Preheat the oven to 400°F. Line a sheet pan with parchment paper. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound with a mallet until it is about ¼-inch thick.
2
Season the chicken breasts with salt and pepper to taste. In a shallow plate or a large bowl, mix the flour with ½ teaspoon of salt and ¼ teaspoon of pepper. In a separate bowl, beat the egg with water until smooth. In another plate or bowl, add the seasoned breadcrumbs or homemade breadcrumbs with your favorite spices and herbs.
3
Heat about 1 or 2 tablespoons of olive oil in a frying pan. Dip each chicken breast in the flour mixture, then in the egg mixture, and finally in the breadcrumbs, ensuring the breadcrumbs cover the entire chicken breast.
4
Add the chicken breasts to the frying pan and cook for 2 minutes on each side until golden brown. Place the chicken breasts on the lined baking sheet and bake for 5 to 10 minutes at 400°F.
5
For the lemon sauce: Wipe out the frying pan with a dry paper towel or use another clean frying pan. Set the frying pan over medium heat and melt 1 tablespoon of butter. Add the lemon juice, wine (or vinegar), reserved lemon halves (or lemon zest), ½ teaspoon of salt, and ¼ teaspoon of pepper. Boil over high heat until reduced by half, about 2 minutes. Remove from the heat and add the remaining 2 tablespoons of butter. Swirl the pan until the sauce thickens. Discard the lemon halves.
6
To serve: Divide the chicken breasts between plates. Spoon the lemon sauce over the chicken. Garnish with lemon slices and a sprinkling of fresh parsley. Enjoy!
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About author
As the owner of greenteahouserestaurant.com, I'm Osbert Presley – an enthusiastic chef passionate about culinary exploration. Since childhood, cooking has brought me immense delight, and it's been my mission to share the joys of food and drinks with everyone around me. I'm always searching for new recipes and discovering tips & tricks that help people in their kitchen adventures. One of my favorite activities is entertaining guests at dinner parties; nothing gives me more pleasure than creating a memorable experience for friends & family!
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