chicken piccata casserole recipe

Written ByJenny Smyth Posted on
chicken piccata casserole recipe
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The Best chicken piccata casserole recipe

I’m so excited to share with you one of my favorite recipes, chicken piccata casserole. This dish is a staple in our household, and for good reason.

It’s easy to make, delicious, and packed with nutrients. The origins of piccata date back to Italy, where thinly sliced veal or chicken is dredged in flour, sautéed in butter, and served with a squeeze of lemon.

Over time, this technique has been adapted and modified to suit various tastes and ingredients. In our version, we use chicken breast, which is pounded thin to ensure even cooking.

The result is a tender, juicy piece of meat that’s infused with the flavors of garlic, herbs, and lemon. When combined with the richness of a casserole-style sauce and the crunch of breadcrumbs on top, this dish is truly a showstopper.

I’ve served it at family gatherings, potlucks, and even as a weeknight dinner option when I’m short on time. My kids love it because it’s fun to eat – the crispy topping and creamy sauce are a perfect combination for a kid (or adult!)

who loves comfort food.

Chicken Piccata Casserole

Chicken Piccata Casserole

4.7 from 1292 votes

This chicken piccata casserole combines tender chicken, a tangy lemon-butter sauce, and crispy breadcrumbs for a comforting twist on the classic Italian dish. It is baked to golden perfection, making it an easy weeknight dinner that the whole family will enjoy.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Sauce

1/2 cup unsalted butter
4 cloves garlic, minced
1/2 cup chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon capers, drained
1/2 cup heavy cream
1/4 cup grated Parmesan cheese

For the Topping

1 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Preheat oven to 375°F.
2Lightly grease a 9×13 inch baking dish with cooking spray or butter.
3In a medium bowl, combine flour, salt, and pepper.
4Dredge chicken pieces in the flour mixture, shaking off excess.
5Heat olive oil in a large skillet over medium-high heat.
6Cook chicken in batches until golden brown on all sides, about 4 to 5 minutes per batch.
7Transfer chicken to the prepared baking dish.
8In the same skillet, reduce heat to medium and melt butter.
9Add minced garlic and cook until fragrant, about 1 minute.
10Whisk in chicken broth, white wine, lemon juice, and capers.
11Bring to a simmer and cook for 2 to 3 minutes until slightly reduced.
12Stir in heavy cream and Parmesan cheese until smooth and thickened, about 2 minutes.
13Pour the sauce evenly over the chicken in the baking dish.
14In a small bowl, mix panko breadcrumbs with melted butter until well coated.
15Sprinkle the breadcrumb mixture evenly over the casserole.
16Bake for 20 to 25 minutes until the topping is golden brown and the sauce is bubbly around the edges.
17Let rest for 5 minutes before serving.
18Garnish with chopped fresh parsley.

🔧Equipment

9×13 inch baking dish
Large skillet
Medium bowl
Small bowl
Whisk
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 28g

📝Notes

For a lighter version, substitute half-and-half for heavy cream and use whole wheat panko. You can also add a handful of fresh spinach to the sauce for extra nutrients.

Watch Video Of How Chicken Piccata Casserole Works

This chicken piccata casserole has become my go to recipe for potlucks and family dinners because it travels well and pleases almost everyone. I love that I can assemble it the night before and just pop it in the oven when guests arrive.

The leftovers are just as good the next day, making it perfect for busy weeks when you want a hearty meal without extra work. For storing, let the casserole cool completely before covering it tightly with foil or transferring to a container.

It keeps in the fridge for up to three days. To reheat, I recommend the oven at 350 degrees for about 15 minutes to keep the chicken moist.

Serve it with extra lemon wedges and a sprinkle of fresh parsley for brightness. This recipe always delivers a comforting, flavorful dinner that feels special without the fuss.

❓ Frequently Asked Questions About Chicken Piccata Casserole

1. Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless skinless chicken breasts. Just keep in mind that breasts cook faster and can dry out more easily. I recommend checking the internal temperature at 25 minutes and removing the dish once it reaches 165 degrees Fahrenheit.

2. Do I need to cook the chicken before baking?

No, you do not need to pre cook the chicken. The raw chicken pieces go directly into the baking dish with the sauce. The oven heat will cook them through completely during the 30 to 40 minute bake time. This saves you an extra step and keeps the chicken tender.

3. Can I make this casserole ahead of time?

Absolutely. You can assemble the entire dish up to 24 hours in advance. Cover the baking dish with plastic wrap and refrigerate. When you are ready to bake, let it sit on the counter for 20 minutes to take the chill off, then bake as directed. You may need to add 5 to 10 extra minutes to the baking time.

4. What can I use instead of capers?

If you do not have capers or want a milder flavor, you can leave them out entirely. For a similar briny pop, try chopped green olives or even a tablespoon of pickle relish. The dish will still taste like lemon chicken, just without that distinct caper bite.

5. How do I store and reheat leftovers?

Store any leftover casserole in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in a microwave safe dish and heat in 30 second bursts until hot. You can also reheat the whole dish in a 350 degree oven for about 15 minutes. The sauce may thicken a bit, so stir in a splash of chicken broth if needed.

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