10+ Ina Garten Recipes You’ll Love to Try at Home

Ina Garten recipes are known for being simple, flavorful, and perfect for home cooks. Whether you want something quick for weeknights or a dish to impress guests, her recipes offer easy ways to enjoy delicious meals.

You’ll find that many of her dishes use just a few ingredients, making cooking less stressful and more fun.

As you explore Ina’s recipes, you’ll notice they focus on fresh ingredients and straightforward steps. These recipes help you build confidence in the kitchen and enjoy great food without spending too much time or effort.

Cooking can be an enjoyable part of your day with the right guidance and ideas.

1) Lemon-Roasted Chicken

Ina Garten’s lemon-roasted chicken is surprisingly easy to make. The chicken turns out juicy inside and crispy outside.

Fresh lemons and garlic give it a bright, flavorful taste that feels special but cooks quickly. You roast the chicken with lemon halves and a bunch of garlic, which caramelize and add great aroma.

You don’t need a lot of fancy ingredients, just some fresh herbs, salt, and pepper. The roasting temperature is high enough to make the skin golden brown while keeping the meat tender.

Ingredients

• 1 whole roasting chicken (5 to 6 pounds)
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 4 lemons
• 3 heads garlic, halved

Cooking Instructions

1. Preheat your oven to 450°F (230°C).
2. Season the chicken inside and out with salt and pepper.
3. Stuff the cavity with lemons, garlic, and thyme.
4. Place the chicken in a roasting pan.
5. Roast for about 1 hour and 20 minutes, until skin is browned and juices run clear.
6. Let rest before carving.

2) Chicken Pot Pie Soup

Ina Garten’s Chicken Pot Pie Soup is pure comfort food. It’s a mix of tender chicken and fresh vegetables in a creamy broth.

You get the taste of chicken pot pie without the crust. Start by roasting the chicken with olive oil, salt, and pepper.

Then, cook the veggies like leeks, fennel, and carrots for extra flavor. The soup is creamy but light, making it perfect for any day.

Ingredients

• 3 chicken breasts, skin-on, bone-in (about 2.5 to 3 pounds)
• Olive oil
• Salt and pepper
• 2 leeks, sliced
• 1 fennel bulb, chopped
• 3 carrots, diced
• 7 cups chicken broth
• Cream or milk

Cooking Instructions

1. Preheat the oven to 350°F (175°C).
2. Place the chicken skin-side up on a sheet pan. Rub with olive oil, salt, and pepper. Roast until cooked, about 45 minutes.
3. Remove chicken, shred the meat, and set aside.
4. In a pot, sauté leeks, fennel, and carrots until soft.
5. Add chicken broth and bring to a boil.
6. Stir in cream and shredded chicken. Heat through and season to taste.

3) Saffron Risotto with Butternut Squash

This dish is a warm and cozy meal perfect for cooler days. The saffron gives the risotto a mild, unique flavor and a lovely golden color.

The roasted butternut squash adds a sweet, tender touch. You’ll start by roasting the squash until it’s soft and caramelized.

Then, slowly cook the rice, adding broth little by little, while stirring. The saffron is mixed in to give the dish its signature taste.

Ingredients

• 1 butternut squash (about 2 pounds)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 6 cups chicken stock
• 6 tablespoons unsalted butter
• 1/4 teaspoon saffron threads
• 1 1/2 cups Arborio rice
• 1 small onion, finely chopped
• 1/2 cup dry white wine
• Optional: 2 ounces pancetta, diced

Cooking Instructions

1. Preheat oven to 425°F (220°C). Toss squash with olive oil, salt, and pepper. Roast for 25 to 30 minutes until soft.
2. Warm chicken stock; soak saffron threads in some warm stock.
3. In a pan, heat butter and sauté onion until soft. Add pancetta if using.
4. Add rice, stir to coat with butter; pour in wine and cook until absorbed.
5. Add warm stock and saffron gradually, stirring constantly until rice is creamy and tender, about 25 minutes.
6. Fold in roasted squash. Adjust salt and pepper before serving.

4) Parmesan Chicken

Parmesan chicken is a simple and tasty dish you can whip up fast. You’ll bread the chicken with flour, eggs, and seasoned breadcrumbs mixed with Parmesan cheese.

This gives the chicken a nice golden crust and great flavor. You cook the chicken in a pan with a bit of butter and olive oil.

Keep the heat medium-low so the chicken cooks through without burning the crust. It usually takes about 2 to 3 minutes on each side.

Serve it with a fresh lemon vinaigrette salad or your favorite side dish.

Ingredients

• 4-6 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 extra-large eggs
• 1¼ cups seasoned dry breadcrumbs
• ¾ cup grated Parmesan cheese
• 1 tablespoon butter
• 1 tablespoon olive oil

Cooking Instructions

1. Preheat your oven to 400°F (205°C).
2. Mix the flour, salt, and pepper in one bowl.
3. Beat the eggs in a second bowl.
4. Combine the breadcrumbs and Parmesan in a third bowl.
5. Dip each chicken breast in flour, then egg, then breadcrumb mixture.
6. Heat butter and olive oil in a large pan over medium-low heat.
7. Cook chicken for 2-3 minutes per side until golden.
8. Transfer chicken to a baking dish and bake for 10-15 minutes until cooked through.

5) Shells with Broccoli Rabe & Pancetta

This dish mixes bold flavors with simple ingredients. You cook large pasta shells and toss them with sautéed broccoli rabe and crispy pancetta.

The bitterness of the greens balances well with the salty, savory pancetta. You’ll add some olive oil and a bit of red pepper flakes to give it a mild kick.

This meal is great for a quick dinner but feels special enough for guests. The recipe is straightforward but packed with taste.

Ingredients

• 1 1/2 pounds broccoli rabe (1 to 2 bunches)
• 1 pound large pasta shells
• 1/2 pound pancetta, diced
• Olive oil
• Red pepper flakes

Cooking Instructions

1. Boil pasta shells until al dente; drain and set aside.
2. Blanch broccoli rabe in boiling water for 2 minutes, then drain.
3. Heat olive oil in a pan; cook pancetta until crisp.
4. Add broccoli rabe and red pepper flakes to the pan; sauté briefly.
5. Mix pasta shells with the pancetta and broccoli rabe.
6. Serve warm.

For more details, see this Ina Garten’s Shells with Broccoli Rabe & Pancetta recipe.

6) 5-Ingredient Tuscan Lemon Chicken

Tuscan Lemon Chicken is simple and full of fresh flavors. You’ll marinate the chicken with lemon juice, lemon zest, olive oil, garlic, and rosemary.

The marinade gives the chicken a bright and herby taste. After marinating for a few hours, you’ll roast or grill the chicken.

The lemon and rosemary make it juicy and aromatic. The recipe only needs five main ingredients, so it’s easy to prepare without a long shopping list.

Ingredients

• 1 whole chicken (around 3 1/2 pounds), flattened
• 1/3 cup olive oil
• 2 teaspoons grated lemon zest (about 2 lemons)
• 1/3 cup freshly squeezed lemon juice
• 3-4 garlic cloves, minced
• Fresh rosemary sprigs
• Kosher salt

Cooking Instructions

1. Combine olive oil, lemon zest, lemon juice, garlic, rosemary, and salt in a large bowl or zip-top bag.
2. Add the flattened chicken and coat well. Marinate for at least 4 hours or overnight.
3. Preheat oven to 425°F (220°C).
4. Place chicken on a baking sheet and roast for 45-50 minutes until cooked through.
5. Let rest a few minutes before serving.

7) 2-Ingredient Vinaigrette

This simple vinaigrette is perfect when you want a quick, fresh dressing using only two ingredients. You just need lemon juice and olive oil.

It’s light and bright, great for salads or drizzling over vegetables. You can easily adjust the lemon to olive oil ratio to match your taste.

Whisk them together until combined, then pour over your favorite greens. If you want, add a pinch of salt and pepper to boost the flavor without adding complexity.

Ingredients

• 1/4 cup lemon juice
• 1/2 cup olive oil
• Salt and pepper (optional)

Cooking Instructions

1. Measure lemon juice and olive oil into a small bowl.
2. Whisk the two ingredients together until well combined.
3. Add salt and pepper if you like.
4. Pour over salad and toss gently.

For a detailed look, you can check Ina Garten’s 2-ingredient vinaigrette recipe here.

8) Tomato Fennel Salad

Tomato Fennel Salad is fresh and light, making it perfect for a quick side dish. You start by slicing ripe tomatoes and thinly slicing fennel bulbs.

The crunch of fennel pairs well with juicy tomatoes and a touch of tangy dressing. You’ll toss the veggies with olive oil, lemon or orange juice, and a splash of vinegar.

A little salt and pepper brings out the flavors. Finish by garnishing with chopped fennel fronds for a mild anise flavor and a pretty touch.

This salad is easy to make and doesn’t require cooking. It’s great for summer meals or any time you want something simple and crisp.

Ingredients

• 2 pounds tomatoes, cut into wedges
• 2 fennel bulbs, thinly sliced
• 2 tablespoons chopped fennel fronds
• 1/3 cup olive oil
• 2 tablespoons lemon juice or orange juice
• 1 tablespoon vinegar
• Salt and pepper to taste

Cooking Instructions

1. Wash and cut tomatoes into wedges.
2. Thinly slice the fennel bulbs.
3. Chop the fennel fronds.
4. In a large bowl, toss together the tomatoes and fennel slices.
5. Drizzle in olive oil, lemon or orange juice, and vinegar.
6. Sprinkle with salt and pepper.
7. Toss gently, making sure everything gets coated.
8. Garnish with fennel fronds and serve right away.

Find more details on the Tomato Fennel Salad recipe.

9) Green Salad with Blue Cheese Dressing

This green salad with blue cheese dressing is a classic. It’s fresh and crunchy, and the creamy dressing pulls everything together.

Pick your favorite greens—lettuce or iceberg both work. The homemade dressing honestly makes a big difference and comes together fast in a food processor.

You just need mayonnaise, cream, blue cheese, and a few pantry basics. The flavors are tangy and rich, and they wake up the greens in a way store-bought dressings just don’t.

Ingredients

• 2 heads green lettuce, washed and dried
• 4 ounces blue cheese, crumbled
• ⅔ cup mayonnaise
• ⅓ cup heavy cream
• 1 tablespoon white vinegar
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Cooking Instructions

1. Add blue cheese, mayonnaise, heavy cream, vinegar, salt, and pepper to a food processor.
2. Blend until the dressing looks smooth.
3. Tear the lettuce into bite-sized pieces.
4. Toss the lettuce with the dressing just before serving.

10) Vanilla Ice Cream

Ina Garten’s vanilla ice cream recipe is simple and honestly pretty fun to make. You start with heavy cream, sugar, and real vanilla—nothing complicated.

Scraping the seeds from a vanilla bean gives the ice cream a natural, rich flavor. It’s creamy and smooth, and honestly, it’s hard to beat homemade.

Eat it plain or top it with whatever you’re craving. If you want to get a little fancy, add a splash of Armagnac or Cognac for some extra depth.

Churn the mixture in an ice cream maker for the best texture. It’s a great dessert to whip up for friends or just because you feel like it.

Ingredients

• 3 cups heavy cream
• 2/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• Seeds scraped from 1 vanilla bean

Cooking Instructions

1. Toss the sugar and cream together in a bowl.

2. Add the vanilla extract. Scrape in those vanilla bean seeds too.

3. Stir it up until the sugar melts away.

4. Pour everything into your ice cream maker.

5. Let it churn—just follow whatever your machine says to do.

6. If you want it firmer, freeze for 2-4 hours before scooping.

Learn more from the Vanilla Ice Cream Recipe | Ina Garten – Food Network.