Ina Garten Makes Jeffrey Chicken Piccata for Friday Night Dinner
Every Friday night is special in the Garten household, as Ina serves up a delicious roast chicken dish for her husband, Jeffrey. This week, however, sheβs adding a refreshing twist to their tradition with her vibrant Chicken Piccata, a dish brimming with flavor that is sure to awaken the taste buds. Paired with creamy buttermilk mashed potatoes, this meal is the ideal way to kick off a delightful weekend.
A Flavorful Dish
Chicken Piccata, known for its bright, zesty flavors, takes center stage in Inaβs kitchen. Featuring pan-seared chicken breasts coated with a golden breadcrumb crust and a savory lemon-butter sauce, itβs a recipe thatβs as impressive as it is easy to make. The tangy lemon juice and dry white wine elevate the dish, creating a delightful sauce that perfectly complements the juicy chicken. Topped off with fresh parsley and lemon slices, itβs a visually stunning plate thatβs perfect for a Friday night feast.
The Perfect Side
To accompany this delectable Chicken Piccata, Ina prepares her creamy buttermilk mashed potatoes. These potatoes add a comforting element to the meal, balancing the brightness of the chicken dish. Silky and rich, they provide the perfect canvas to soak up the delicious lemon sauce.
Recipe Overview
This Chicken Piccata recipe is designed for an intermediate cook, allowing you to impress your family or guests without too much fuss. In just 30 minutes, you can create a dish that feels gourmet, and it yields two generous servingsβperfect for a cozy dinner for two.
Ingredients
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1/3 cup freshly squeezed lemon juice (about 2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
Cooking Instructions
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Preparation: Preheat your oven to 400Β°F and line a sheet pan with parchment paper. Begin by pounding each chicken breast between two sheets of parchment paper or plastic wrap until theyβre 1/4-inch thick. Season both sides with salt and pepper.
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Bread the Chicken: In one shallow plate, mix flour with a bit of salt and pepper. In a second plate, beat the egg with water. Place the seasoned bread crumbs in a third plate. Dip each chicken breast in the flour, shaking off excess, then into the egg, and finally the bread crumbs.
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Sear the Chicken: In a large sautΓ© pan, heat olive oil over medium heat. Add the chicken breasts and cook for about 2 minutes on each side, or until theyβre nicely browned. Transfer them to the prepared sheet pan and bake for 5 to 10 minutes.
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Make the Sauce: While the chicken bakes, wipe the sautΓ© pan clean. Melt 1 tablespoon of butter in the pan and add the lemon juice, reserved lemon halves, wine, salt, and pepper. Increase the heat and boil until the mixture reduces by half, about 2 minutes. Remove from heat and stir in the remaining butter.
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Serve: Place one chicken breast on each plate, spoon the lemon sauce over the top, and garnish with a slice of lemon and a sprinkle of fresh parsley.
Conclusion
With its zesty flavors and comforting sides, Ina Gartenβs Chicken Piccata is a delightful way to transition into the weekend. Whether youβre preparing a cozy dinner for two or hosting friends, this meal is sure to impress. So grab your apron, and letβs get cookingβdinner is just a few simple steps away!
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Video “Ina Garten Makes Jeffrey Chicken Piccata for Friday Night Dinner | Barefoot Contessa | Food Network” was uploaded on 09/13/2025 to Youtube Channel Food Network