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Ina Garten Chicken Recipes
Delicious Chicken Breast Recipes by Ina Garten
Ina Garten, also known as the Barefoot Contessa, is renowned for her approachable, elegant, and incredibly tasty recipes. Her chicken breast dishes are no exception, offering a perfect blend of flavors and simplicity that make them ideal for weeknight dinners or special occasions. Below, we explore some of her most beloved chicken breast recipes that are sure to delight your taste buds.
Lemon Chicken Breast
Ingredients:
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on
- 1 lemon
Instructions:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown.
- Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.
- Cut the lemon into 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, until the chicken is done and the skin is lightly browned.
- If the chicken isn’t browned enough, put it under a broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow it to rest for 10 minutes. Serve hot with the pan juices.
Chicken Piccata
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 (2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
Instructions:
- Preheat the oven to 400 degrees F.
- Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4 inch thick.
- Sprinkle both sides with salt and pepper.
- Mix the flour, 1 teaspoon salt, and 1/2 teaspoon of pepper in a shallow plate.
- In a second plate, beat the egg and 1/2 tablespoon of water together.
- Place the bread crumbs on a third plate.
- Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
- Heat 1 tablespoon of olive oil in a large sauté pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on a sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
- For the sauce, wipe out the sauté pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves.
- Serve 1 chicken breast on each plate, spoon on the sauce, and serve with a slice of lemon and a sprinkling of fresh parsley.
Mustard-Roasted Chicken
Ingredients:
- 1/4 cup Dijon mustard
- 1/4 cup whole-grain mustard
- 2 tablespoons minced fresh garlic (6 cloves)
- 1 tablespoon minced fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds boneless chicken breasts, skin on
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup crème fraîche
Instructions:
- Preheat the oven to 375 degrees F.
- Mix the mustards, garlic, thyme, salt, and pepper in a small bowl.
- Pat the chicken breasts dry with paper towels. Spread the mustard mixture evenly on both sides of the chicken.
- Place the chicken in a roasting pan, skin side up, and pour the wine and chicken stock around the breasts to coat the bottom of the pan.
- Roast the chicken for 30 to 40 minutes, until it registers 165 degrees F on an instant-read thermometer.
- Remove the pan from the oven, cover with aluminum foil, and allow the chicken to rest for 10 minutes.
- Meanwhile, whisk the crème fraîche into the pan juices. Place the chicken on a platter and serve the sauce alongside.
These Ina Garten chicken breast recipes showcase her talent for creating delicious, easy-to-follow dishes that are perfect for any occasion. Each recipe brings a unique flavor profile and a touch of elegance to the table, making your meal memorable.