Ina Garten's Chicken Piccata

If you are looking for a delicious and easy-to-make dinner, Ina Garten's chicken piccata is a perfect choice! It includes boneless skinless chicken breast that is pounded thin and breaded and cooked until golden. Then, lemon juice, wine, and parsley are added to make a flavorful sauce. This chicken dish is perfect with cooked pasta, potatoes, or rice, and your choice of vegetable.

Ina Garten's Lemon Chicken Piccata

If you take look at the ingredients below, you will notice that Ina Garten's chicken piccata includes a lemon sauce which is made of white wine, lemon juice, and butter. However, I don't use wine in my recipes, so I will use white vinegar instead of wine in this lemon chicken piccata. However, feel free to use white wine if you are ok with it.

Ina Garten's Chicken Piccata Ingredients

• 2 split (1 whole) boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• ½ cup all-purpose flour
• 1 extra-large egg
• ½ tablespoon water
• ¾ cup seasoned dry breadcrumbs
• Good-quality olive oil
• 3 tablespoons unsalted butter, room temperature, divided
• ⅓ cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
• ½ cup dry white wine or white vinegar
• Sliced lemon, for serving
• Chopped fresh parsley, for serving

How to Make Ina Garten's Chicken Piccata 

1. Preheat the oven to 400 F.

2. Line a sheet pan with parchment paper.

3. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound the chicken until it is about ¼-inch thick with a mallet.

4. Season both sides with salt and pepper to taste. 

5. In a shallow plate or a large bowl, mix the flour with ½ teaspoon salt, and ¼ teaspoon of pepper. 

6. In a second bowl, beat the egg with the water until smooth.

7. On the third plate or in a bowl, add the seasoned breadcrumbs. Alternatively, you can use homemade breadcrumbs which are seasoned with paprika and rosemary, and any other of your favorite spices and herbs.

8. Heat about 1 or 2 tablespoon of olive oil in a frying pan. 

9. Dip each chicken breast in the flour mixture, followed by the egg, and then in the breadcrumbs. Make sure that the breadcrumbs are covering the entire chicken breast.

10. Add the chicken breasts to the frying pan and cook them for 2 minutes on each side, until golden brown.

11. Place the chicken breasts on the baking sheet and allow them to bake for 5 to 10 minutes at 400 F. 

12. For the lemon sauce, wipe out the frying pan with a dry paper towel or use another clean frying pan. 

13. Set the frying pan over medium heat and melt 1 tablespoon of the butter. Add the lemon juice, wine (or vinegar), reserved lemon halves (you can use lemon zest), ½ teaspoon salt and ¼ teaspoon pepper. 

14. Boil over high heat until reduced by half, about 2 minutes. 

15. Remove from the heat and add the remaining 2 tablespoon of butter and swirl the pan until it combines with the sauce, which will thicken the sauce.

16. Discard the lemon halves.

17. Divide the chicken breasts between plates, spoon on the sauce and serve them with lemon slices and a sprinkling of fresh parsley. 

How to Store Chicken Piccata 

I don't recommend that you store the chicken piccata for very long as the coating may become soggy as it sits. However, if you need to store the chicken, just wrap the fried chicken breasts with aluminum foil or plastic wrap and then place them in the fridge. Chicken piccata should last about 2 to 3 days in the refrigerator.

For the lemon sauce, you can pour it into a glass container and place it in the fridge. This lemon sauce can last in the fridge for about 5 to 7 days.

If you would like to make the chicken piccata ahead of when you plan to serve it, you can preheat the oven to 300 F for bout 10 minutes, and then turn it off and place the chicken piccata in the oven until dinner time. This method will help to keep the chicken warm until you are ready to eat.

How to Reheat Chicken Piccata

There are multiple ways to reheat the leftover chicken piccata including the oven, air fryer, and frying pan.

How to Reheat in the Oven:

1. Preheat the oven to 350 F.
2. Place the chicken piccata in the oven.
3. Reheat for 10 minutes.
4. Serve with the warmed lemon sauce.

How to Reheat in the Air Fryer:

1. Preheat the air fryer to 350 F.
2. Spray some oil on the basket surface, and then add the chicken piccata.
3. Reheat the chicken for 2 minutes, and then flip them, and reheat them for another 2 minutes.
4. Serve with the warmed lemon sauce.

How to Reheat in the Frying Pan:

1. Heat 1 tablespoon of olive oil in a frying pan.
2. Add the chicken breast and fry it for about 2 minutes on each side.
3. Serve with the warmed lemon sauce.

You can also reheat the chicken in the microwave if desired.

What to Serve With Ina Garten's Chicken Piccata 

The famous way to serve chicken piccata is with lemon sauce and mashed potatoes. However, many other side dishes work well with chicken piccata as well.

Here is a list of side dishes that you can serve with chicken piccata:

• Mashed Potatoes
• Baby Potatoes
• French Potato Salad
• Alexia Onion Rings Air Fryer
• Trader Joe’s Tempura Cauliflower Air Fryer
• Mozzarella Sticks
• Trader Joe’s Fried Rice 
• Ina Garten's Spinach Artichoke Dip
• Paula Deen's Oyster Stew

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Ina Garten’s Chicken Piccata

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

If you are looking for a delicious and easy-to-make dinner, Ina Garten’s chicken piccata is a perfect choice! It includes boneless skinless chicken breast that is pounded thin and breaded and cooked until golden. Then, lemon juice, wine, and parsley are added to make a flavorful sauce. This chicken dish is perfect with cooked pasta, potatoes, or rice, and your choice of vegetable.

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Ingredients

• 2 split (1 whole) boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• ½ cup all-purpose flour
• 1 extra-large egg
• ½ tablespoon water
• ¾ cup seasoned dry breadcrumbs
• Good-quality olive oil
• 3 tablespoons unsalted butter, room temperature, divided
• ⅓ cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
• ½ cup dry white wine or white vinegar
• Sliced lemon, for serving
• Chopped fresh parsley, for serving

Instructions

1. Preheat the oven to 400 F.
2. Line a sheet pan with parchment paper.
3.  Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound the chicken until it is about ¼-inch thick with a mallet.
4. Season both sides with salt and pepper to taste. 
5. In a shallow plate or a large bowl, mix the flour with ½ teaspoon salt, and ¼ teaspoon of pepper. 
6. In a second bowl, beat the egg with the water until smooth.
7. On the third plate or in a bowl, add the seasoned breadcrumbs. Alternatively, you can use homemade breadcrumbs which are seasoned with paprika and rosemary, and any other of your favorite spices and herbs.
8. Heat about 1 or 2 tablespoon of olive oil in a frying pan. 
9. Dip each chicken breast in the flour mixture, followed by the egg, and then in the breadcrumbs. Make sure that the breadcrumbs are covering the entire chicken breast.
10. Add the chicken breasts to the frying pan and cook them for 2 minutes on each side, until golden brown.
11. Place the chicken breasts on the baking sheet and allow them to bake for 5 to 10 minutes at 400 F. 
12. For the lemon sauce, wipe out the frying pan with a dry paper towel or use another clean frying pan. 
13. Set the frying pan over medium heat and melt 1 tablespoon of the butter. Add the lemon juice, wine (or vinegar), reserved lemon halves (you can use lemon zest), ½ teaspoon salt and ¼ teaspoon pepper. 
14. Boil over high heat until reduced by half, about 2 minutes. 
15. Remove from the heat and add the remaining 2 tablespoon of butter and swirl the pan until it combines with the sauce, which will thicken the sauce.
16. Discard the lemon halves.
17. Divide the chicken breasts between plates, spoon on the sauce and serve them with lemon slices and a sprinkling of fresh parsley. 

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 807Total Fat: 34gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 265mgSodium: 596mgCarbohydrates: 64gFiber: 5gSugar: 6gProtein: 51g