Ina Garten’s Chicken Piccata is a simple yet elegant dish featuring tender, pan-seared chicken breasts in a bright, tangy lemon-butter sauce with capers. This classic Italian-inspired recipe is quick to make, packed with bold flavors, and perfect for a weeknight dinner or a special occasion. The balance of citrus, butter, and briny capers makes this dish a refreshing and satisfying meal.

What Is Ina Garten Chicken Piccata?

Chicken Piccata is a pan-seared chicken dish that is finished with a sauce made of lemon juice, butter, white wine, and capers. The chicken is lightly dredged in flour, giving it a golden crust while keeping it tender and juicy.

Other Ina Garten Recipes

Reasons to Try Ina Garten Chicken Piccata

Quick and easy – Ready in 30 minutes, making it perfect for busy nights.
Bright, fresh flavors – The lemon-butter sauce is both rich and tangy.
Restaurant-quality dish at home – Looks and tastes elegant with minimal effort.
Pairs well with multiple sides – Serve with pasta, rice, or roasted vegetables.
Healthy and light – Uses minimal ingredients without sacrificing flavor.

Ingredients Needed to Make Ina Garten Chicken Piccata

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

Instructions to Prepare Ina Garten Chicken Piccata

Step 1: Prepare the Chicken

Pound the chicken – Place the halved chicken breasts between plastic wrap and pound to an even ¼-inch thickness using a meat mallet.
Season the chicken – Sprinkle both sides with salt and pepper.

Step 2: Bread the Chicken

Set up a dredging station – Place flour in one shallow dish, whisk the egg with water in a second dish, and place breadcrumbs in a third.
Dredge the chicken – Lightly coat each piece in flour, then dip into the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.

Step 3: Cook the Chicken

Heat the pan – In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat.
Pan-fry the chicken – Cook the chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and keep warm.

Step 4: Make the Lemon-Caper Sauce

Deglaze the pan – Pour in white wine and let it simmer for 1 minute, scraping up browned bits.
Add the lemon juice and capers – Stir to combine and let it reduce for 2 minutes.
Finish with butter – Whisk in the remaining 2 tablespoons of butter to create a smooth, velvety sauce.

Step 5: Assemble and Serve

Return the chicken to the pan – Coat with the sauce.
Garnish with fresh parsley – Sprinkle over the top.
Serve immediately – Best enjoyed hot with pasta, mashed potatoes, or a fresh salad.

What Goes Well With Ina Garten Chicken Piccata?

Serve with angel hair pasta – A classic pairing that soaks up the sauce.
Pair with roasted asparagus – A light, healthy side.
Enjoy with mashed potatoes – Complements the lemon-butter sauce.
Serve with a side of garlic bread – Perfect for dipping in the sauce.
Pair with a crisp white wine – Sauvignon Blanc or Pinot Grigio works beautifully.

Key Tips for Making Ina Garten Chicken Piccata

Pound the chicken evenly – Ensures quick and uniform cooking.
Don’t overcook the chicken – Remove from heat once it reaches 165°F.
Use fresh lemon juice – Enhances the brightness of the sauce.
Deglaze the pan properly – Scraping up browned bits adds depth to the sauce.
Whisk in butter at the end – Create a silky, restaurant-quality sauce.

Creative Variations of Ina Garten Chicken Piccata

Make it gluten-free – Use almond flour and gluten-free breadcrumbs.
Add a splash of cream – Makes the sauce richer and creamier.
Include sun-dried tomatoes – Add a hint of sweetness and texture.
Make it spicy – Add red pepper flakes for a kick.
Use fish instead of chicken – Swap in tilapia or cod for a seafood version.

Storage Guidelines for Ina Garten Chicken Piccata

Refrigerate leftovers – Store in an airtight container for up to 3 days.
Freeze for later – Place in a freezer-safe bag for up to 3 months.
Store sauce separately – Keeps the chicken from becoming soggy.

Reheating Tips for Ina Garten Chicken Piccata

Oven method – Reheat at 325°F for 10-12 minutes until warmed through.
Stovetop method – Warm in a skillet over low heat with a splash of broth.
Microwave for quick reheating – Heat in 30-second intervals, covering with a damp paper towel to prevent drying out.

FAQs

How do I keep chicken piccata from getting soggy?

To keep the chicken crispy, avoid adding too much sauce directly to the breaded cutlets. Instead, spoon a little over when serving to maintain crispiness.

Can I make chicken piccata without capers?

Yes! If you don’t like capers, substitute them with chopped green olives for a similar briny flavor, or simply omit them.

What can I use instead of white wine in the sauce?

Chicken broth is a great substitute for white wine. You can also add a splash of apple cider vinegar or lemon juice for acidity.

Can I make chicken piccata ahead of time?

Yes, you can cook the chicken and store it separately from the sauce. Reheat the sauce on the stovetop, then add the chicken to warm through just before serving.

Wrapping Up

Ina Garten’s Chicken Piccata is a quick, elegant dish with bold lemony flavors and a buttery finish. Whether served with pasta, vegetables, or a light salad, this restaurant-quality meal is both easy and satisfying. Try it today for a simple yet impressive dinner!