Best Baked Chicken Piccata Recipes

OVEN-BAKED CHICKEN PICCATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Add butter to a large cast iron skillet and place into the oven to allow butter to melt - careful not to burn the butter.
• In a shallow dish combine flour, Parmesan cheese, cantanzaro herbs, and 1/2 teaspoon garlic salt. Mix to combine.
• Season chicken with remaining 1/2 teaspoon garlic salt and black pepper. Dredge in the flour mixture to coat evenly.
• Carefully remove the skillet from the oven using oven mitts and mix bone broth and lemon juice into the melted butter. Place the flour-seasoned chicken breasts in the skillet and sprinkle with capers. Spoon some of the melted mutter mixture over the chicken.
• Return skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. If the skillet liquid evaporates too quickly, add additional bone broth and lemon juice.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully pour wine into the bottom of the skillet. Broil chicken until lightly browned on top. Spoon the sauce over the chicken. Garnish with lemon slices.

BAKED CHICKEN PICCATA

Steps:

• For the brine: Combine lukewarm water and salt in a large bowl, stirring until the salt dissolves. Add chicken cutlets and let stand at room temperature for 15 minutes. Remove chicken and pat dry, discarding brine.
• Season each cutlet with salt and pepper, then dredge in flour; shake off any excess flour. Place seasoned and floured cutlets on a plate.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 x 13-inch baking dish.
• Heat half the butter and olive oil in a large skillet over medium high-heat until butter is melted and oil is shimmering. Add 4 floured cutlets and cook until browned, about 3 minutes per side. Transfer to the prepared baking dish. Repeat with the remaining cutlets.
• Bake chicken cutlets in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While chicken bakes, heat the original skillet over medium-high heat for the sauce. Stir in chicken stock, lemon juice, and capers, scraping up any browned bits from the bottom of the skillet. Season with garlic, salt, and pepper. Stir in remaining 4 tablespoons butter, 1 tablespoon at a time, and cook, stirring constantly, until a spoonable consistency is reached, about 4 minutes.
• Drizzle sauce over the baked chicken to serve.

BAKED CHICKEN PICCATA RECIPE - (4.6/5)

Steps:

• Preheat the oven to 400°F degrees. Line a sheet pan with parchment paper Place each chicken breast between 2 sheets of parchment paper or plastic wrap or plastic bag and pound out to 1/4 inch thick. Sprinkle both sides with salt and pepper. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 teaspoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and next the bread crumb mixture. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes. Sauce: Wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Turn off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

BAKED CHICKEN PICCATA

Steps:

• Butterfly and roast the chicken in white white and dab butter on the tops on the breasts (under the skin). Roast for 1 hour in the oven on 350.
• Remove and drain the drippings into a sauce pan. Wisk in garlic, dijon, capers and lemon juice. Mix cornstarch with a small amount of water and mix in, allow to boil and thicken slightly (it won't be very thick, but it will coat this way). Salt to taste. Cut up the chicken and pour over. Garnish with lemon wedges and parsley if desired.