Ina Garten Italian Chicken Piccata Recipe

This crispy silky Ina Garten Italian Chicken Piccata is made with chicken breasts, lemon juice, and capers and ready in 30 minutes. The bright citrus and butter sauce bubbles up around the golden seared cutlets. I love making this for a fast but impressive dinner.

Why This Classic Works

I used to struggle with dry chicken breasts until I tried pounding them thin for this recipe. The thin cutlets cook rapidly and stay incredibly juicy.

The combination of fresh lemon juice and salty capers creates a beautifully balanced pan sauce. Swirling cold butter in at the very end makes it velvety and rich.

Ina Garten Italian Chicken Piccata Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup dry white wine
• 1/4 cup chicken stock
• 3 tbsp capers, drained
• 2 tbsp cold unsalted butter (for sauce)

How To Make Ina Garten Italian Chicken Piccata

1. Prep the Chicken: Slice each chicken breast in half horizontally and pound to 1/4-inch thickness.
2. Dredge: Whisk the flour, salt, and pepper in a shallow dish, then coat each chicken piece fully.
3. Cook: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat until sizzling. Cook the chicken for 3 minutes per side until golden, then transfer to a plate.
4. Make the Sauce: Add lemon juice, white wine, chicken stock, and capers to the skillet, scraping up brown bits. Simmer for 3 minutes until reduced by half.
5. Finish: Whisk in the cold butter until melted, return the chicken to the pan, and simmer for 1 minute to coat.

Recipe Tips

• Pound evenly: Make sure the chicken is uniform in thickness so it cooks at the exact same rate.
• Use cold butter: Adding very cold butter at the end emulsifies the sauce without breaking it.
• Don’t crowd the pan: Fry the chicken in batches if necessary to get a proper golden crust.

What To Serve With Italian Chicken Piccata

This pairs beautifully with angel hair pasta or creamy mashed potatoes to soak up the lemon butter sauce. A side of roasted asparagus or a simple arugula salad adds a nice peppery crunch.

How To Store

Keep leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat to prevent the chicken from drying out. I do not recommend freezing this as the butter sauce may separate when thawed.

FAQs

Can I use chicken thighs instead?

Yes, you can use boneless skinless chicken thighs. Just make sure to pound them flat and adjust the cooking time slightly.

What wine is best for piccata?

A dry white wine like Pinot Grigio or Sauvignon Blanc works best. Avoid sweet wines as they will alter the flavor profile.

Can I omit the wine?

Absolutely. You can substitute the wine with extra chicken stock and a splash more lemon juice.

Nutrition

• Calories: 450 kcal
• Total Fat: 28 g
• Saturated Fat: 12 g
• Cholesterol: 105 mg
• Sodium: 850 mg
• Total Carbohydrate: 15 g
• Protein: 32 g

Try More Recipes:

• Ina Garten Italian Lemon Thyme Roast Chicken
• Crispy Italian Chicken Strips
• Italian Whole Roasted Chicken Recipe

Ina Garten Italian Chicken Piccata

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Ina Garten Italian Chicken Piccata features crispy chicken cutlets, tangy lemon juice, and salty capers ready in 30 minutes. This quick stovetop dinner yields tender poultry smothered in a silky pan sauce. It makes an ideal weeknight meal or impressive dinner party main.

Ingredients

• 2 boneless, skinless chicken breasts

• 1/2 cup all-purpose flour

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 2 tbsp unsalted butter

• 2 tbsp olive oil

• 1/3 cup fresh lemon juice

• 1/2 cup dry white wine

• 1/4 cup chicken stock

• 3 tbsp capers, drained

• 2 tbsp cold unsalted butter (for sauce)

Directions

• 1. Prep the Chicken: Slice each chicken breast in half horizontally and pound to 1/4-inch thickness.
• 2. Dredge: Whisk the flour, salt, and pepper in a shallow dish, then coat each chicken piece fully.
• 3. Cook: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat until sizzling. Cook the chicken for 3 minutes per side until golden, then transfer to a plate.
• 4. Make the Sauce: Add lemon juice, white wine, chicken stock, and capers to the skillet, scraping up brown bits. Simmer for 3 minutes until reduced by half.
• 5. Finish: Whisk in the cold butter until melted, return the chicken to the pan, and simmer for 1 minute to coat.