chicken piccata baked recipe

Written ByJenny Smyth Posted on
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The Best chicken piccata baked recipe

I’m so excited to share this recipe for Chicken Piccata Baked with you all. I’ve been making it for years, and it’s always a hit with my family. The dish originated in Italy, where it’s known as ‘piccata di pollo,’ and it’s made by dredging chicken breasts in flour, then sautéing them in butter until they’re golden brown.

The key to this recipe is to use high-quality ingredients, especially the chicken breasts, which should be pounded thin to ensure even cooking. I like to serve it with a side of garlic mashed potatoes or a simple green salad. My kids love when I make this for them because it’s such a treat.

They ask for it all the time, and I’m happy to oblige because it’s so easy to make and packed with flavor. Plus, the best part is that you can make it ahead of time and refrigerate or freeze it for later use. This recipe is perfect for a weeknight dinner or a special occasion like Easter or Christmas dinner.

My husband loves when I make this because he says it’s one of his favorite dishes too. He likes how the chicken stays juicy and flavorful even after reheating. And let me tell you, the aroma that fills my kitchen while it’s baking is just amazing!

It’s one of those recipes that makes you feel like you’re in Italy, even if you’re just cooking at home.

Baked Chicken Piccata

Baked Chicken Piccata

4.9 from 764 votes

A healthier take on the classic chicken piccata, this baked version is just as flavorful with less oil. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 eggs
2 cups panko breadcrumbs
1 tsp garlic powder
1 tsp paprika

For the Sauce

1/2 cup white wine
1/2 cup chicken broth
2 tbsp lemon juice
2 tbsp capers
2 tbsp butter
2 tbsp olive oil
2 cloves garlic minced
1/4 cup chopped fresh parsley

👨‍🍳Directions

1Preheat the oven to 425°F.
2Line a baking sheet with parchment paper.
3This will prevent the chicken from sticking and make cleanup easier.
4In a shallow bowl, combine flour, salt, and black pepper.
5In another bowl, beat the eggs.
6In a third bowl, mix panko breadcrumbs, garlic powder, and paprika.
7This will be used to coat the chicken.
8Dredge each chicken breast in the flour mixture, shaking off any excess.
9Then, dip it in the beaten eggs, allowing any excess to drip off.
10Finally, coat the chicken in the panko mixture, pressing gently to adhere.
11Place the breaded chicken on the prepared baking sheet.
12Bake the chicken for 20-25 minutes, or until the chicken is golden brown and cooked through.
13The internal temperature should reach 165°F.
14Remove from the oven and set aside.
15While the chicken is baking, prepare the sauce.
16In a large skillet, heat olive oil over medium heat.
17Add the minced garlic and cook for 1 minute, until fragrant.
18Be careful not to burn the garlic.
19Add the white wine to the skillet and cook for 2-3 minutes, allowing the alcohol to evaporate.
20Stir in the chicken broth, lemon juice, and capers.
21Bring the mixture to a simmer and cook for 5 minutes, until the sauce has thickened slightly.
22Stir in the butter and chopped parsley.
23Cook for an additional 1-2 minutes, until the butter has melted.
24If the sauce is too thick, add a little more chicken broth to reach your desired consistency.
25Place the baked chicken on a serving platter.
26Spoon the sauce over the chicken, ensuring each piece is well coated.
27Garnish with additional parsley if desired.
28Serve immediately and enjoy your healthier baked chicken piccata.

🔧Equipment

Baking sheet
Mixing bowls
Whisk
Oven
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 35g

📝Notes

Tips: You can use a meat thermometer to ensure the chicken is cooked to a safe internal temperature. For a gluten-free option, use gluten-free flour and breadcrumbs.

Watch Video Of How Baked Chicken Piccata Works

This recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special event like Easter or Christmas dinner. It works well for family gatherings because everyone loves the flavors and textures involved.

To store leftovers, simply refrigerate or freeze them and reheat as needed. When reheating, make sure to add some extra butter to keep the chicken moist and flavorful.

❓ Frequently Asked Questions About Baked Chicken Piccata

Q: What is Chicken Piccata Baked?

Chicken Piccata Baked is a dish that originated in Italy where thinly sliced chicken breasts are dredged in flour, then sautéed in butter until golden brown.

Q: What are the ingredients needed for Chicken Piccata Baked?

You will need 4 boneless, skinless chicken breasts, 1 cup all-purpose flour, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 cup butter, 2 cups white wine (optional), and 1 cup chicken broth.

Q: How do I prepare the chicken breasts for Chicken Piccata Baked?

To prepare the chicken breasts for Chicken Piccata Baked, you will need to pound them thin using a meat mallet or rolling pin.

Q: Can I make Chicken Piccata Baked ahead of time?

Yes, you can make Chicken Piccata Baked ahead of time by refrigerating or freezing it for later use.

Q: What sides go well with Chicken Piccata Baked?

Sides like garlic mashed potatoes or a simple green salad pair well with Chicken Piccata Baked.

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