Barefoot Contessa: Ina Garten’s Best Chicken Recipes, According to Food Network Reviews

Ina Garten’s known for her chicken recipes. They’re regularly featured in her cookbooks and are popular among her fans. While filming Barefoot Contessa inside the “barn” on her property in East Hampton, New York, it’s not uncommon for Garten to whip up a chicken dish. But what are her best chicken recipes? According to reviews on Food Network, the 73-year-old’s versions of classic chicken recipes reign supreme. 

4. Chicken Piccata

First up is Garten’s recipe for Chicken Piccata. According to Food Network, it has more than 600 reviews and 4.5 stars. Ready in 30 minutes, it’s easy to see why this particular dish is so popular among Barefoot Contessa fans. Garten uses a handful of pantry staples — olive oil, flour, and breadcrumbs — as the base for the breading. 

Ingredients for Ina Garten’s Chicken Piccata:

• 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

3. Chicken Pot Pie

Garten’s Chicken Pot Pie is another fan favorite. The recipe has a whopping 1100 reviews and five stars making it one of Garten’s top three recipes overall. A little more involved than Chicken Piccata, Garten’s Chicken Pot Pie takes two hours to make from start to finish.

Ingredients for Ina Garten’s Classic Chicken Pot Pie:

• 3 whole (6 split) chicken breasts, bone-in, skin-on
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley leaves

For the pastry:

• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

2. Lemon Chicken Breasts

Garten’s second most popular chicken recipe is also one of her simplest. The Barefoot Contessa’s five-star recipe for Lemon Chicken Breasts comes together in an hour and requires only 10 ingredients including salt and pepper. 

As the name says, lemon is the star ingredient. Garten makes a sauce using both lemon zest and lemon juice before pouring it over chicken breasts and baking. As she says, how easy is that? It’s no wonder the recipe has nearly 1,000 reviews. 

Ingredients for Ina Garten’s Lemon Chicken Breasts:

• 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 (6 to 8 ounces each)

1. Perfect Roast Chicken

No surprise to Barefoot Contessa fans, Garten’s Perfect Roast Chicken is her best chicken recipe. It has five stars and nearly 1,400 reviews on Food Network’s website. Garten, who has roasted many chickens in her life, once joked on Barefoot Contessa she could make one in her sleep. 

Ingredients for Ina Garten’s Perfect Roast Chicken:

• 1 (5 to 6 pound) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme, plus 20 sprigs
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 bulb of fennel, tops removed, and cut into wedges
• Olive oil