By Dr. Leah Alexander | Published on July 5, 2023 | Last Updated on August 19, 2023
Chicken piccata is a classic Italian dish that is sure to impress. This recipe from Ina Garten is the perfect way to make this delicious meal at home.
The chicken breasts are cooked in a pan, topped with a flavorful sauce. With this easy-to-follow recipe, you can make this delicious dish in no time!
In this article, you will learn about Ina Garten’s chicken piccata, from the ingredients to the step-by-step instructions. You’ll also find helpful tips and nutrition information for your reference. So let’s get started!
What is ina garten chicken piccata?
Ina Garten’s chicken piccata is a classic Italian dish. It is made with boneless, skinless chicken breasts pounded thin, dredged in flour, egg, and bread crumbs, and then cooked in a pan.
The chicken is then topped with a flavorful sauce made from butter, lemon juice, white wine, and seasonings. Whether you’re hosting dinner or just looking for a delicious meal, this dish will impress.
What does it taste like?
Ina Garten’s chicken piccata has a delicious balance of flavors that come together perfectly. The chicken is lightly fried in olive oil, giving it a golden-brown crust that adds a crunchy texture.
The lemon juice and white wine provide a tart flavor, and the butter gives the sauce a rich depth of flavor.
The parsley and lemon slices add a touch of freshness to the dish, which helps brighten up all the flavors. All in all, this is a truly delicious dish that will have everyone coming back for seconds.
How did I first get introduced to the ina garten chicken piccata?
I first heard about Ina Garten’s chicken piccata when I was watching her show, Barefoot Contessa. She made this dish look so delicious and easy that I knew I had to try it. So the next time I had a dinner party, I decided to give it a go.
The recipe was simple enough that even my novice cooking skills could handle it. I gathered all the ingredients, pounded the chicken breasts as directed, and cooked them in a pan. The smell that filled my kitchen was heavenly. I added the sauce ingredients to the pan and simmered until everything came together into a delicious sauce.
When I plated up the chicken piccata, my guests were instantly intrigued. The vibrant yellow sauce and bright lemon slices were a sight for sore eyes. And when they tasted it, everyone’s taste buds were in pure bliss.
I had successfully re-created Ina Garten’s masterpiece in my very own kitchen! Everyone was so impressed that it quickly became one of my signature dishes.
Since then, I’ve been making this whenever I’m looking for an impressive yet easy dish to make. Ina Garten’s chicken piccata is always a hit and never fails to impress! This must-try recipe will quickly become your go-to dish for special occasions. Give it a try. You won’t be disappointed.
How to make ina garten chicken piccata?
Making Ina Garten’s chicken piccata is surprisingly easy and calls for simple ingredients that you probably already have in your kitchen. Gather the ingredients & follow the steps below to make this delicious dish:
You can also read the following lunch Recipes:
- Chicken Salad Chick Buffalo Barclay Copycat Recipe
- Paula Deen Chicken Casserole with Ritz Crackers Copycat Recipe
- Ina Garten Seafood Lasagna (Copycat Recipe)
- Pioneer Woman Bacon Jam
- Barefoot Contessa quiche
Ingredients of chicken piccata ina garten
- Boneless, skinless chicken breasts: This is the main ingredient for this dish.
- Kosher salt and freshly ground black pepper: These are used to season the chicken.
- All-purpose flour: This is used to coat the chicken before cooking it.
- Extra-large egg: This helps bind the coating mixture together when making the chicken piccata.
- Water: This helps thin out the egg mixture when coating the chicken.
- Seasoned dry bread crumbs: This is used to provide a crunchy texture when cooking the chicken.
- Good olive oil: This is used for frying the chicken in a pan.
- Unsalted butter, room temperature, divided: This helps bring out more flavor when making the piccata sauce.
- Freshly squeezed lemon juice (2 lemons), lemon halves reserved: This is the main ingredient for the piccata sauce.
- Dry white wine: This helps to deglaze the pan after cooking the chicken and provides additional flavor to the sauce.
- Sliced lemon for serving: This adds a nice presentation touch when plating up your dish.
- Chopped fresh parsley leaves for serving: Adds a nice touch of freshness and flavor when plating up your dish.
Step-by-step instructions of barefoot contessa chicken piccata
Step 1
Preheat oven to 375°F (190°C).
Step 2
Place chicken breasts in a large Ziploc bag or between two sheets of plastic wrap and pound with the flat side of a meat mallet until they are about 1/4-inch thick.
Season both sides of the chicken breasts with salt and pepper.
Step 3
Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl. In another shallow bowl, whisk together egg and water. Put breadcrumbs in a third shallow bowl.
Dredge each chicken breast in the flour, shaking off any excess. Dip in the egg mixture and then coat with bread crumbs.
Step 4
In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the chicken breasts to the hot oil and cook for 3 minutes per side until they are golden brown.
Transfer chicken breasts to a baking sheet lined with parchment paper or a baking mat and place in preheated oven. Bake for 10 to 12 minutes, until cooked through.
Step 5
Meanwhile, add 1 tablespoon of butter and 1 tablespoon of olive oil to the sauté pan over medium heat. Add the reserved lemon halves, cut side down, and cook until golden brown, about 3 minutes. Remove the lemon halves and discard.
Step 6
Add the remaining 2 tablespoons butter to the pan, and when it is melted, add the lemon juice, white wine, 1 teaspoon salt, and 1/2 teaspoon pepper. Simmer for 3 to 4 minutes until the sauce has reduced slightly.
Step 7
Place chicken piccata on a platter and spoon the sauce over the top. Garnish with sliced lemon and chopped parsley.
Tips
- If the chicken breasts are too thick, you can cut them in half horizontally before pounding.
- To make sure the chicken remains juicy when cooking, do not overcook it.
- The sauce will thicken more as it cools down.
- Add the zest of one lemon to the sauce for a more intense lemon flavor.
- You can also substitute chicken thighs for the chicken breasts if desired.
Ina Garten Chicken Piccata Recipe
Equipment
- Whisk
- Zester
Ingredients
- 1 cup all-purpose flour
- extra-virgin olive oil
- 2 chicken breasts each splits in 2, boneless and skinless
- 1 1/2 cup dry bread crumbs seasoned
- 4 lemons juiced
- Kosher salt and freshly ground black pepper to taste
- 6 tbsp butter unsalted
- 1 cup dry white wine
- 3 tsp water
- 2 large eggs
- For garnish
- Fresh parsley leaves Chopped
- Lemon Sliced
Instructions
- Preheat your oven to 375°F (190°C).
- Take the chicken breasts and place them in a large Ziplock bag or between two sheets of plastic wrap. You need to Pound each one with the flat side of a meat mallet until they're about 1/4 inch thick, then season both sides with salt and pepper.
- In a shallow dish, mix together some flour, 1 teaspoon of salt and 1/2 teaspoon of pepper. Whisk an egg and water together in another shallow bowl and put breadcrumbs in a third one. Dip the chicken breasts into the flour mixture, shaking off any excess that sticks to them before dipping them into the egg mixture and coating with breadcrumbs.
- In a large pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Fry the chicken breasts for about 3 minutes on each side until they are golden brown and then transfer them to a baking sheet lined with parchment paper or a baking mat. Pop them into the preheated oven and bake for 10 to 12 minutes, or until cooked through.
- While the chicken is in the oven, add 1 tablespoon of butter and another tablespoon of olive oil to the same pan on medium heat. Place the reserved lemon halves cut side down into the hot oil and cook until golden brown (about 3 minutes). Remove them from the pan afterwards and discard.
- Finally, add 2 more tablespoons of butter to the pan get it melted, then pour in the lemon juice, white wine, 1 teaspoon of salt and 1 teaspoon of pepper. Simmer for 3 to 4 minutes until the sauce has reduced slightly.
- Serve up the chicken piccata on a platter with the sauce poured over it and top with some sliced lemons and chopped parsley for garnish.
Notes
- If the chicken breasts are too thick, you can cut them in half horizontally before pounding.
- To make sure the chicken remains juicy when cooking, do not overcook it.
- The sauce will thicken more as it cools down.
- For a more intense lemon flavor, add the zest of one lemon to the sauce.
- You can also substitute chicken thighs for the chicken breasts if desired.
Nutrition Information
What to serve with ina garten chicken piccata?
This chicken piccata pioneer woman is a complete meal on its own. However, if you want to serve side dishes with it, here are some delicious options that pair perfectly.
• A simple salad of mixed greens, tomatoes, and cucumbers with a light balsamic vinaigrette.
• A bright summery pasta dish with roasted vegetables, such as zucchini or eggplant.
• Garlic mashed potatoes for a comforting side dish.
• Green beans sautéed in olive oil and garlic for a healthy veggie side.
• Roasted Brussels sprouts with bacon for an indulgent treat.
• A bright and flavorful couscous salad with lemon, feta cheese, and fresh herbs.
• Quinoa cooked with peas and mushrooms for a delicious vegan side dish.
• Roasted asparagus tossed in a balsamic glaze.
• Classic polenta topped with Parmesan cheese.
• A savory wild mushroom risotto for an indulgent side dish.
How to store leftovers of barefoot contessa chicken picatta?
Ina Garten’s chicken piccata can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave or put it back on the stovetop over low heat until warmed. If you have leftover sauce, store it separately as it won’t keep as long as the chicken.
Can pregnant women eat this ina garten chicken picatta?
Yes, pregnant women can eat Ina Garten’s chicken piccata as long as the chicken is properly cooked to an internal temperature of 165°F (74°C). Always follow safe food handling practices and cook the chicken thoroughly before eating.
Additionally, it is best to avoid consuming alcohol while pregnant. Therefore, you may wish to substitute a non-alcoholic liquid such as chicken broth or white grape juice instead of white wine.
FAQs
Can I use other types of chicken for this dish?
Yes, you can substitute boneless, skinless thighs or bone-in breasts for the chicken breasts used in this recipe. Be sure to adjust the cooking time accordingly if you choose a different cut of meat.
How can I reduce the calories in this dish?
You can use less butter and olive oil when cooking the chicken to reduce the calories. You can also substitute Greek yogurt for some of the butter in the piccata sauce to cut down on fat and calories. Finally, try using a lower-calorie white wine such as Pinot Grigio or Sauvignon Blanc if desired.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and piccata sauce up to two days in advance. Store them separately in airtight containers in the refrigerator until ready to use. Then just reheat before serving.
Wrapping Up
Thank you for reading our guide on making Ina Garten’s Chicken Piccata. We hope you found this information helpful and are ready to give this delicious dish a try!
Be sure to follow the instructions carefully for the best results, and don’t forget to garnish with some freshly chopped parsley and lemon slices for a beautiful presentation.
Feel free to share this article with friends and family who love to cook, or bookmark it for your next meal.
You Might Also Like These Recipes!
- Optavia Chicken Salad Copycat Recipe
- Bob Chinn’s Mai Tai Copycat Recipe
- Recipe of Best Arabic Hanini
Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
