Ina Garten Chicken Piccata Recipe

This Ina Garten Chicken Piccata Recipe is a crispy and flavorful recipe, which uses lemon juice and capers. It’s a classic, foolproof recipe, ready in about 20 minutes.

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Ina Garten Chicken Piccata Recipe Ingredients

• 2 large boneless, skinless chicken breasts, halved horizontally (to make 4 cutlets)
• Kosher salt and freshly ground black pepper
• ½ cup all-purpose flour
• 1 large egg
• 1 tablespoon water
• ½ cup seasoned breadcrumbs
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• ½ cup dry white wine (or chicken broth)
• ¼ cup fresh lemon juice (from about 2 lemons)
• ¼ cup capers, drained
• 2 tablespoons fresh parsley, chopped

How To Make Ina Garten Chicken Piccata Recipe

1. Pound and season the chicken:
   Slice each chicken breast in half horizontally, then pound to ¼-inch thickness between plastic wrap. Season both sides with salt and pepper.
2. Bread the chicken:
   Set up a dredging station with flour, whisked egg and water, and seasoned breadcrumbs. Dredge each cutlet in flour, dip in egg mixture, and coat with breadcrumbs.
3. Pan-fry the chicken:
   In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Cook the chicken 3–4 minutes per side until golden and cooked through (165°F). Transfer to a plate and keep warm.
4. Make the lemon-caper sauce:
   Deglaze the pan with wine, scraping up brown bits. Add lemon juice and capers, and simmer for 2 minutes. Whisk in remaining 2 tablespoons butter until sauce is smooth.
5. Combine and serve:
   Return the chicken to the pan and coat with the sauce. Sprinkle with parsley and serve hot.

Recipe Tips

• Can I use chicken broth instead of wine?
  Yes, chicken broth is a great non-alcoholic substitute that still delivers flavor.
• How to keep the breading crispy:
  Don’t overcrowd the pan, and let the oil heat fully before adding the chicken.
• What’s the best way to pound chicken evenly?
  Use a meat mallet and place the chicken between two pieces of plastic wrap or parchment paper.
• Can I make it gluten-free?
  Use gluten-free flour and breadcrumbs to easily adapt this recipe.
• Why use both butter and oil?
  Butter adds richness, while oil raises the smoke point for even browning.

What To Serve With Chicken Piccata

This lemony, buttery chicken pairs well with light and fresh sides:

• Angel hair pasta with olive oil or butter
• Garlic mashed potatoes
• Steamed green beans
• Roasted asparagus
• Arugula salad with lemon vinaigrette

How To Store Chicken Piccata

Refrigerate:
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over low heat.

Freeze:
Freeze chicken (without sauce) in a freezer-safe container for up to 2 months. Thaw overnight and reheat with fresh sauce.

Chicken Piccata Nutrition Facts

• Calories: 480 per serving
• Protein: 35g
• Fat: 28g
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 1g
• Sodium: 720mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make chicken piccata ahead of time?
Yes, but for best texture, prepare the sauce and chicken separately, then combine and reheat gently before serving.

Can I skip the capers?
Yes, but capers add classic briny flavor. You could substitute with chopped green olives or omit entirely.

What kind of wine is best for piccata?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best.

How thin should the chicken be?
About ¼-inch thick for quick, even cooking and best texture.

What’s the difference between piccata and lemon chicken?
Piccata always includes capers and a butter-based lemon sauce, while lemon chicken may vary in preparation.

Try More Recipes:

• Ina Garten Fettuccine Alfredo Recipe
• Ina Garten Salmon With Lentils Recipe
• Ina Garten Cioppino Recipe