This crispy tangy Ina Garten Chicken Piccata is made with chicken breasts, lemon juice, and white wine, ready in 30 minutes. The golden pan-fried chicken crackles under a glossy lemon-butter pan sauce. I make this on busy weeknights when I need something quick but special.
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Why This Classic Works
I used to think piccata had to be heavily dredged in thick batter, but this breadcrumb method changed my mind. The light coating stays incredibly crisp even after you spoon the rich lemon sauce over the top.
My biggest lesson was remembering to wipe out the pan before making the sauce. If you leave the burnt breadcrumb bits, the sauce turns bitter instead of bright and citrusy.
Ina Garten Chicken Piccata Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry breadcrumbs
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1/3 cup fresh lemon juice
- 1/2 cup dry white wine
- 1 lemon, thinly sliced
- 1/4 cup chopped fresh parsley
How To Make Ina Garten Chicken Piccata
- Prep the chicken: Slice the chicken breasts in half horizontally and pound them to a 1/4-inch thickness between two sheets of parchment paper.
- Set up a breading station: Place flour in one shallow bowl, whisk the egg and water in a second, and put breadcrumbs in a third.
- Coat the meat: Dredge each chicken piece in the flour, dip into the egg mixture, and coat completely with the seasoned breadcrumbs.
- Fry the chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-low heat. Cook the chicken for 2 minutes per side until golden brown, then transfer to a plate.
- Make the sauce: Wipe the skillet clean with a paper towel. Melt the remaining 2 tablespoons of butter, then add the lemon juice, white wine, and lemon slices.
- Reduce and serve: Simmer the sauce over medium heat for 2 minutes until slightly reduced. Pour the warm sauce over the chicken and garnish with chopped parsley.
Recipe Tips
- Pound evenly: Make sure the chicken pieces are the exact same thickness so they cook evenly in the skillet.
- Wipe the pan: Removing the leftover oil and crumbs prevents your delicate wine sauce from tasting burnt.
- Use fresh lemon: Bottled juice lacks the vibrant, zesty punch needed to balance the rich butter and breadcrumbs.
What To Serve With Chicken Piccata
Serve this chicken with a simple side of angel hair pasta tossed in olive oil and garlic. It also pairs wonderfully with roasted asparagus or a crisp arugula salad to cut through the rich sauce.
How To Store
Store leftover chicken and sauce in separate airtight containers in the fridge for up to 3 days. Reheat the chicken in a warm oven to keep the breading crisp, rather than using the microwave.
FAQs
Can I skip the white wine?
Yes, you can substitute low-sodium chicken broth if you prefer not to cook with wine.
Why did my breading fall off?
Press the breadcrumbs firmly into the chicken and let it rest for 5 minutes before frying.
Can I use chicken thighs?
Boneless skinless thighs work, but they will need a few extra minutes to cook through completely.
Nutrition
- Calories: 480
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 145mg
- Sodium: 380mg
- Total Carbohydrate: 24g
- Protein: 38g
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Ina Garten Chicken Piccata
4
servings15
minutes15
minutes30
minutesCrispy tangy Ina Garten Chicken Piccata loaded with fresh lemon juice, white wine, and butter, ready in 30 minutes. This quick pan-fried classic makes a wonderful weeknight dinner that feels like a fancy restaurant meal.
Ingredients
2 boneless, skinless chicken breasts (about 1.5 lbs)
1/2 cup all-purpose flour
1 large egg
1/2 tablespoon water
3/4 cup seasoned dry breadcrumbs
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1/3 cup fresh lemon juice
1/2 cup dry white wine
1 lemon, thinly sliced
1/4 cup chopped fresh parsley
Directions
- 1. Prep the chicken: Slice the chicken breasts in half horizontally and pound them to a 1/4-inch thickness between two sheets of parchment paper.
- 2. Set up a breading station: Place flour in one shallow bowl, whisk the egg and water in a second, and put breadcrumbs in a third.
- 3. Coat the meat: Dredge each chicken piece in the flour, dip into the egg mixture, and coat completely with the seasoned breadcrumbs.
- 4. Fry the chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-low heat. Cook the chicken for 2 minutes per side until golden brown, then transfer to a plate.
- 5. Make the sauce: Wipe the skillet clean with a paper towel. Melt the remaining 2 tablespoons of butter, then add the lemon juice, white wine, and lemon slices.
- 6. Reduce and serve: Simmer the sauce over medium heat for 2 minutes until slightly reduced. Pour the warm sauce over the chicken and garnish with chopped parsley.
