If you love a light, tangy and flavorful chicken dish, you will enjoy this Ina Garten Chicken Piccata Recipe. It is easy to make at home and tastes like a restaurant meal.
The chicken is tender, juicy and coated in a delicious lemon and caper sauce. You can make it with simple ingredients you already have in your kitchen.
This recipe is perfect for family dinners or a special date night. You will learn how to make Ina Garten Chicken Piccata step by step.
It is quick, flavorful and impressive. This recipe brings Italian flavors right to your table.
My Experience With This Recipe
I tried this Ina Garten Chicken Piccata Recipe on a busy weeknight. It was simple but felt very special. The chicken cooked quickly and stayed moist and juicy.
The lemon sauce was tangy and bright and the capers added a perfect punch. My family loved it and asked me to make it again soon.
I liked how easy it was to follow the instructions and how fast it came together. This recipe gave me confidence to cook more Italian dishes. Now, Chicken Piccata is one of my favorite weeknight meals.
Recipe Card info
- Recipe Name: Ina Garten Chicken Piccata
- Servings: 4
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Course: Main Course
- Cuisine: Italian
- Calories: 350 kcal per serving
Equipment List
- Large skillet or frying pan
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Tongs or spatula
- Knife
- Plate for serving
Ingredients You Need for Ina Garten Chicken Piccata
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth
- 1/4 cup capers, drained
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish (optional)
Instructions
- Prepare the Chicken
Pound chicken breasts to even thickness. Season both sides with salt and black pepper. - Dredge in Flour
Place flour in a shallow dish. Coat chicken with flour on both sides evenly. - Heat the Pan
In a large skillet, heat butter and olive oil over medium heat until melted and hot. - Cook the Chicken
Add chicken to the pan. Cook 4–5 minutes per side until golden brown and fully cooked inside. - Remove Chicken
Transfer cooked chicken to a plate. Keep warm while making the sauce in the same pan. - Make Lemon Sauce
Add lemon juice, chicken broth, and capers to the skillet. Stir and cook for 2–3 minutes. - Finish Sauce with Butter
Reduce heat to low. Whisk in 2 tablespoons of butter until sauce is smooth and glossy. - Return Chicken to Pan
Place chicken back in the skillet. Spoon sauce over the chicken to coat fully. - Garnish
Sprinkle chopped parsley over the chicken. Add lemon slices on top for extra flavor. - Serve Warm
Transfer chicken to serving plates. Pour remaining sauce from the pan over the chicken.
Recipe Tips
- Use fresh lemon juice for a bright and natural flavor.
- Do not overcook the chicken to keep it juicy and tender.
- Pat chicken dry before dredging in flour for a crispy coating.
- Serve immediately; the sauce is best when hot and fresh.
- You can add extra capers or adjust lemon juice to your taste.
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Carbohydrates | 8 g |
| Fat | 22 g |
| Sugar | 1 g |
Serving Suggestions
Serve your Ina Garten Chicken Piccata with:
- Steamed rice or risotto
- Mashed potatoes
- Pasta tossed with olive oil
- Fresh salad
- Roasted vegetables
Best Sides To Serve With
- Garlic bread or baguette slices
- Lemon roasted asparagus
- Sautéed green beans with garlic
- Spinach salad with vinaigrette
- Creamy polenta
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently in a skillet over low heat to keep chicken moist.
- Avoid microwaving too long; sauce may separate or become thin.
- You can freeze cooked chicken with sauce in freezer-safe containers for 1 month.
- Reheat slowly on low heat, stirring sauce occasionally.
FAQs about Ina Garten Chicken Piccata
Q1: Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work. They stay juicy, but cooking time may be slightly longer.
Q2: Can I make this recipe ahead of time?
You can cook chicken and make sauce ahead. Reheat gently before serving for best results.
Q3: Can I use bottled lemon juice?
Fresh lemon juice gives better flavor. Bottled lemon juice can work but taste may be less bright.
Q4: How do I prevent the chicken from sticking?
Use enough butter and oil. Make sure the pan is hot before adding chicken.
Q5: Can I add white wine to the sauce?
Yes, you can replace half the chicken broth with white wine. It adds extra depth of flavor.
Conclusion
Ina Garten Chicken Piccata Recipe is easy, flavorful and perfect for any dinner. The chicken stays tender and juicy.
The lemon and caper sauce adds a bright and tangy flavor that pairs perfectly with simple sides. This recipe is quick, impressive and uses ingredients you likely have at home.
Serve with rice, pasta or vegetables for a complete meal. Follow these simple steps to make a delicious, restaurant-quality dish in your own kitchen.
Now you know how to make Ina Garten Chicken Piccata and the best ingredients for it. Enjoy cooking and sharing this delicious Italian classic!
Ina Garten Chicken Piccata Recipe
Ingredients
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1/2 cup fresh lemon juice about 2 lemons
- 1/2 cup chicken broth
- 1/4 cup capers drained
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish optional
Instructions
Prepare the Chicken
- Pound chicken breasts to even thickness. Season both sides with salt and black pepper.
Dredge in Flour
- Place flour in a shallow dish. Coat chicken with flour on both sides evenly.
Heat the Pan
- In a large skillet, heat butter and olive oil over medium heat until melted and hot.
Cook the Chicken
- Add chicken to the pan. Cook 4–5 minutes per side until golden brown and fully cooked inside.
Remove Chicken
- Transfer cooked chicken to a plate. Keep warm while making the sauce in the same pan.
Make Lemon Sauce
- Add lemon juice, chicken broth, and capers to the skillet. Stir and cook for 2–3 minutes.
Finish Sauce with Butter
- Reduce heat to low. Whisk in 2 tablespoons of butter until sauce is smooth and glossy.
Return Chicken to Pan
- Place chicken back in the skillet. Spoon sauce over the chicken to coat fully.
Garnish
- Sprinkle chopped parsley over the chicken. Add lemon slices on top for extra flavor.
Serve Warm
- Transfer chicken to serving plates. Pour remaining sauce from the pan over the chicken.
Notes
- Use fresh lemon juice for a bright and natural flavor.
- Do not overcook the chicken to keep it juicy and tender.
- Pat chicken dry before dredging in flour for a crispy coating.
- Serve immediately; the sauce is best when hot and fresh.
- You can add extra capers or adjust lemon juice to your taste.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
