Ina Garten Chicken Piccata Recipe
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.
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.