Chicken Piccata Ina Garten
Bright, zesty, and irresistibly classic, Ina Garten’s Chicken Piccata is the perfect balance of tangy and savory flavors, making it a dinner favorite for any occasion. This recipe combines tender, pan-seared chicken breasts with a silky lemon butter sauce, enriched with dry white wine, chicken broth, and briny capers for a burst of flavor in every bite. With a quick 15-minute prep time and an impressive simplicity, this dish is ideal for busy weeknights yet elegant enough for entertaining. Serve it over a bed of pasta, rice, or alongside a crisp green salad, and garnish with fresh parsley for a restaurant-quality meal that’ll leave everyone asking for seconds. Keywords: chicken piccata, Ina Garten chicken recipe, lemon butter sauce, quick dinner ideas, easy chicken recipes.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Kosher salt
- 0.5 teaspoons Freshly ground black pepper
- 0.5 cups All-purpose flour
- 6 tablespoons Unsalted butter
- 5 tablespoons Olive oil
- 0.33 cups Fresh lemon juice (about 2 lemons)
- 0.5 cups Dry white wine
- 0.5 cups Low-sodium chicken broth
- 0.25 cups Capers, drained
- 0.25 cups Fresh parsley, chopped
Instructions
Place each chicken breast between 2 sheets of plastic wrap or parchment paper and pound with a meat mallet or rolling pin until about 1/4 inch thick.
Season both sides of the chicken breasts with kosher salt and freshly ground black pepper.
Dredge the chicken lightly in flour, shaking off any excess, and set aside.
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and 2 tablespoons of butter until the butter is melted and foaming.
Add two pieces of chicken to the skillet and cook for 2-3 minutes on each side, until golden brown. Remove the chicken to a plate and keep warm. Repeat with another 2 tablespoons of olive oil, 2 tablespoons of butter, and the remaining chicken.
Once all the chicken is cooked and removed, deglaze the skillet by adding the white wine and letting it simmer for 2 minutes, scraping up the browned bits on the bottom of the pan.
Stir in the chicken broth and lemon juice, then bring the mixture to a gentle simmer. Allow it to cook for 2-3 minutes until slightly reduced.
Add the capers and the remaining 2 tablespoons of butter to the skillet. Stir until the butter is melted and the sauce is smooth.
Return the cooked chicken to the skillet, spoon the sauce over the chicken, and cook for 2-3 minutes until heated through.
Garnish the chicken with freshly chopped parsley before serving and pair with your choice of sides like pasta, rice, or a lightly dressed salad.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 450 mg | 20% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 1.0 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
