Ina Garten's Chicken Piccata
Ina Garten's Chicken Piccata is a medium Italian-American recipe that serves 2. 425 calories per serving. Recipe by Food Network on YouTube.
Prep: 20 min | Cook: 20 min | Total: 55 min
Cost: $5.46 total, $2.73 per serving
Ingredients
- 2 pieces Chicken Breast (boneless, skinless, pounded to 1/4-1/2 inch thickness)
- 0.5 cup All-Purpose Flour (for coating)
- 1 teaspoon Salt (for coating)
- 0.25 teaspoon Black Pepper (freshly ground, for coating)
- 1 large Egg (beaten with a splash of water)
- 1 tablespoon Water (for egg wash)
- 0.75 cup Seasoned Bread Crumbs (for coating)
- 2 tablespoons Vegetable Oil (for sautéing)
- 1 tablespoon Unsalted Butter (for sauce)
- 1 cup Lemon Juice (freshly squeezed, about 2 lemons)
- 1 cup Dry White Wine (dry, such as Sauvignon Blanc)
- 0.5 teaspoon Salt (for sauce)
- 0.25 teaspoon Black Pepper (for sauce)
- 1 teaspoon Lemon Zest (zest of 1 lemon)
- 2 tablespoons Fresh Parsley (chopped)
- 2 slices Lemon (thin slices for garnish)
Instructions
Preheat Oven
Preheat the oven to 400°F.
Time: PT5M
Temperature: 400°F
Prepare Coating
In a shallow bowl combine 1/2 cup all-purpose flour, 1 tsp salt, and 1/4 tsp black pepper. In a second bowl beat 1 egg with 1 tbsp water. Place 3/4 cup seasoned bread crumbs in a third shallow dish.
Time: PT5M
Pound Chicken Breasts
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even thickness of about 1/4‑1/2 inch.
Time: PT5M
Dredge Chicken
Coat each breast in the flour mixture, shake off excess, dip into the egg wash, then press into the breadcrumbs, ensuring an even coat.
Time: PT5M
Heat Oil
Add 2 tbsp vegetable oil to a large skillet and heat over medium‑high until shimmering.
Time: PT2M
Pan‑Fry Chicken
Place the breaded chicken breasts in the skillet and cook 2 minutes per side, or until golden‑brown.
Time: PT4M
Keep Chicken Warm
Transfer cooked chicken to a sheet pan and place in the preheated oven for 10 minutes.
Time: PT10M
Temperature: 400°F
Prepare Lemon‑Butter Sauce
Remove the chicken and wipe the skillet. Melt 1 tbsp butter, then add 1 cup lemon juice, 1 cup dry white wine, 1/2 tsp salt, 1/4 tsp pepper, and the lemon zest. Reduce over medium heat until the liquid is reduced by half, about 2‑3 minutes.
Time: PT4M
Finish Sauce
Stir in 2 tbsp chopped parsley and add lemon slices. Taste and adjust seasoning if needed.
Time: PT1M
Plate and Serve
Place each chicken breast on a plate, spoon sauce over top, and garnish with extra parsley and lemon slices. Serve with your favorite sides.
Time: PT1M
Nutrition Facts
- Calories
- 425
- Protein
- 35 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains dairy, Contains eggs, Not vegan, Not vegetarian
Allergens: Eggs, Wheat, Dairy, Alcohol
Ingredient Substitutions
- Instead of Chicken Breast: Turkey Breast
- Instead of All-Purpose Flour: Gluten-Free Flour
- Instead of Egg: Egg substitute
- Instead of Seasoned Bread Crumbs: Panko
- Instead of Vegetable Oil: Canola Oil
- Instead of Unsalted Butter: Margarine
- Instead of Lemon Juice: Bottled lemon juice
- Instead of Dry White Wine: Chicken broth
Equipment Needed
- Mixing Bowl
- Fork
- Shallow Plate
- Meat Mallet
- Skillet
- Tongs
- Oven
- Sheet Pan
- Lemon Juicer (optional)
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Pound chicken to even thickness
- Ensure coating is complete and breadcrumbs adhere
- Do not overcook chicken; keep warm in oven
- Reduce sauce by half to achieve proper thickness
- Taste and adjust seasoning before serving
Chef Tips from the Video
- Use fresh lemon juice and zest for brightest flavor.
- Pat chicken dry before coating to help breadcrumbs stick.
- Rest chicken on a wire rack after frying to keep crust crisp.
Troubleshooting
Chicken is not golden brown.
Make sure the oil is hot before adding chicken and avoid moving it too early; increase heat slightly if needed.
Sauce is too thin.
Continue reducing the sauce until it coats the back of a spoon; you can also whisk in a teaspoon of flour or butter to thicken.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken in a freezer‑safe bag for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the coating bowls and lemon zest ahead of time.
- Sauce can be made up to 2 hours ahead and reheated gently.
- Cooked chicken can be kept warm in a low oven (200°F) for up to 30 minutes.
Frequently Asked Questions
What is the cultural significance and history of Chicken Piccata in Italian-American cuisine?
Chicken Piccata originated in Italian-American kitchens as a quick, bright dish that showcases lemon, butter, and capers. It became popular in the mid‑20th century as a way to turn inexpensive chicken breasts into a restaurant‑style entrée.
What are the traditional regional variations of Chicken Piccata in Italian cuisine?
In Italy, piccata is often made with veal (vitello piccata) and includes capers. Some southern regions add white wine and a splash of olive oil, while northern versions may incorporate cream for a richer sauce.
How is Chicken Piccata traditionally served in Italian-American households?
It is typically served hot, drizzled with the lemon‑butter sauce, and accompanied by pasta, rice, or mashed potatoes. A garnish of fresh parsley and lemon slices adds color and freshness.
What occasions or celebrations is Chicken Piccata traditionally associated with in Italian-American culture?
Chicken Piccata is a popular choice for family dinners, weekend gatherings, and holiday meals because it is quick to prepare yet feels special enough for celebrations.
What authentic traditional ingredients for Chicken Piccata differ from acceptable substitutes?
Traditional piccata uses fresh lemon juice, lemon zest, butter, and dry white wine. Substitutes like bottled lemon juice, chicken broth, or margarine can be used, but they change the bright, buttery flavor profile.
What other Italian-American dishes pair well with Chicken Piccata?
Serve it alongside garlic‑sautéed green beans, roasted red onions, creamy mashed potatoes, or a simple arugula salad with vinaigrette for a balanced meal.
What makes Chicken Piccata special or unique in Italian-American cuisine?
The combination of a crisp breadcrumb coating with a tangy lemon‑butter sauce creates a contrast of textures and flavors that is both comforting and refreshing, distinguishing it from richer, tomato‑based Italian dishes.
What are the most common mistakes to avoid when making Chicken Piccata at home?
Common errors include over‑cooking the chicken, using oil that isn’t hot enough (resulting in soggy coating), and reducing the sauce insufficiently, which leaves it watery.
Why does this Chicken Piccata recipe use a breadcrumb coating instead of a flour‑only coating?
The breadcrumb coating adds a crunchy texture that holds the lemon‑butter sauce on the surface, whereas a flour‑only coating would be softer and less able to retain the sauce’s flavor.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs, covering many cuisines and skill levels for home cooks.
How does the YouTube channel Food Network's approach to Italian-American cooking differ from other cooking channels?
Food Network often blends professional chef techniques with approachable home‑cooking tips, offering high‑production videos and clear step‑by‑step instructions, whereas many niche channels focus on either ultra‑authentic regional dishes or quick hacks.
Last updated: September 2, 2026
