baked chicken piccata recipe

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

I have to say, I’m absolutely obsessed with this baked chicken piccata recipe. It’s one of those dishes that’s so easy to make, yet it’s incredibly impressive and satisfying. The key to this recipe is the technique of pounding the chicken breasts thin, which allows them to cook evenly and quickly.

This method also helps to keep the chicken moist and tender, even when it’s cooked at high heat. I love how the chicken absorbs all the flavors of the sauce and seasonings, making each bite a delight for my taste buds. My family is always thrilled when I serve this dish, and it’s perfect for a weeknight dinner or a special occasion.

Plus, it’s a great way to get in some extra protein and iron from the chicken. As an added bonus, this recipe is relatively healthy compared to other rich and creamy sauces out there. I’ve made this recipe countless times, but I never tire of it – it’s just that good!

And the best part? It’s incredibly easy to customize with your favorite herbs and spices. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a staple in your household.

I’ve even served it at family gatherings and parties, where it always receives rave reviews. My kids adore helping me in the kitchen with this recipe, too – they love pounding the chicken breasts with me and watching them transform into tender morsels.

Baked Chicken Piccata

Baked Chicken Piccata

4.6 from 1143 votes

A lighter twist on the classic Italian dish, baked chicken piccata features tender chicken breasts in a bright lemon and caper sauce. This oven-baked version reduces the need for pan-frying while delivering the same tangy, savory flavor.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 6 oz each)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Sauce

1/2 cup chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
3 tablespoons capers, drained
2 cloves garlic, minced
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Preheat the oven to 400°F.
2In a shallow bowl, combine the flour, salt, and pepper.
3Dredge each chicken breast in the flour mixture, shaking off any excess.
4Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5Add the chicken breasts and cook for 2-3 minutes per side until golden brown, then transfer the skillet to the preheated oven.
6Bake the chicken for 15-18 minutes until the internal temperature reaches 165°F and the juices run clear.
7Remove the skillet from the oven and transfer the chicken to a plate, covering loosely with foil.
8Place the skillet over medium heat and add the chicken broth, lemon juice, capers, and minced garlic.
9Bring to a simmer, scraping up any browned bits from the bottom, and cook for 2-3 minutes until slightly reduced.
10Remove the skillet from the heat and whisk in the butter pieces until melted and the sauce is smooth.
11Return the chicken to the skillet, spoon the sauce over the top, and garnish with fresh parsley before serving.

🔧Equipment

Large baking dish (9×13 inch)
Shallow bowl
Small saucepan
Whisk
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 14g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 38g

📝Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce.

Watch Video Of How Baked Chicken Piccata Works

This baked chicken piccata recipe has become a staple in our household – we love serving it on special occasions like holidays or family gatherings.

The dish is incredibly versatile; you can serve it with pasta, rice, or even as a main course on its own.

One of my favorite things about this recipe is how easily it reheats; simply pop it back in the oven until warmed through, and you’ll be enjoying tender and juicy chicken in no time.

❓ Frequently Asked Questions About Baked Chicken Piccata

Q: What is piccata?

Piccata is a classic Italian cooking method that involves pounding meat or fish into thin slices or pieces before cooking. This technique helps to distribute heat evenly and ensures that the food cooks quickly without becoming tough or dry.

Q: Can I use boneless chicken breasts instead of cutlets?

Yes, you can use boneless chicken breasts for this recipe. Simply pound them thin using a meat mallet or rolling pin to ensure even cooking.

Q: How do I prevent the chicken from drying out during cooking?

To keep the chicken moist, make sure to not overcook it. Use a meat thermometer to check for doneness – 165°F is the ideal internal temperature for cooked chicken.

Q: Can I make this recipe ahead of time?

You can prepare the ingredients ahead of time, but it’s best to assemble and bake the dish just before serving for optimal flavor and texture.

Q: Is this recipe suitable for vegetarians?

No, this recipe features chicken as its main ingredient; however, you can easily adapt it by substituting with vegetarian alternatives like portobello mushrooms or eggplant slices.

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