When planning your next appetizer spread, don’t forget the traditional deviled eggs! The best way to eat them is fresh and chilled.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- cooking spray
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ cup half-and-half
- ¾ cup grated Parmesan cheese, divided
- ¼ cup lemon juice
- ¼ cup capers, drained
- salt and ground black pepper to taste
- 3 (8 ounce) skinless, boneless chicken breast halves
- 1 medium lemon, sliced
- 3 tablespoons dry bread crumbs
- 2 tablespoons chopped fresh parsley, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13-inch casserole dish with cooking spray.
- Melt butter in a medium skillet over medium heat. Stir in flour and garlic; stir constantly until garlic is fragrant and flour is mixed well, about 1 minute. Pour in chicken broth and half-and-half. Bring to a boil, stirring frequently, until sauce is bubbly and thick, about 5 minutes.
- Remove the skillet from heat and stir in 1/2 cup Parmesan cheese, lemon juice, capers, salt, and pepper. Set aside.
- Slice each chicken breast lengthwise into 2 cutlets. Place in a single layer in the prepared dish. Season with salt and pepper. Spread the sauce evenly over the chicken and top with lemon slices.
- Combine remaining 1/4 cup Parmesan cheese and bread crumbs. Sprinkle evenly over the casserole.
- Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 20 to 25 minutes. Garnish with fresh parsley and serve warm.
- You may use purchased chicken cutlets or tenders. Be sure to adjust cooking time.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 6 g |
| Sodium | 502 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
It’s no different in stove top just missing the white wine.
As someone who has made Chicken Piccata numerous times, this fell short of the mark. The lemon flavor wasn’t as distinctive as I’d like. And I miss the crunchiness of the fried chicken beforehand. Some ideas: Dredge the chicken in the cheese/bread crumb mixture. Then broil it for just a minute or so to crisp it. Use more lemon juice. Use only 1 tbsp. of flour as the sauce was too thick. That should do it (I hope!)
This recipe is absolutely delicious. I’ve made it numerous times and it has become a staple recipe in our house. I use fresh squeezed lemon juice, usually less Parmesan because my husband is not a huge cheese fan, and add some extra seasoning to the chicken prior to cooking but no major changes. Love this recipe.
I have made this twice with excellent results and reviews. I used the breast and thighs of my Costco rotisserie chicken cut into 1/2” slices enough to cover the bottom of the dish. The recipe calls for lemon slices and then bread crumbs. I think it is better when you reverse it and put the lemon slices on top of the cheese/breadcrumb topping.
Made 1/2 of the recipe last night. Grandson liked it, and he is fusssy. I would not use the parmesan with the bread crumbs, didn’t appeal to me. Love, that it can be done in the oven.
I made this tonight for dinner along with fettucine noodles. I didn’t have any capers so substituted chopped black olives. The casserole was delicious.
While it was tolerable, it doesn’t represent true chicken piccata. A totally different texture & sauce. More like chicken Oscar searching for a Hollandaise sauce. This recipe might work for cooks with families& children this recipe might work. I would cut down on the lemon if serving kids. But, please don’t think this is what fine dining restaurant chicken piccata looks or tastes like.
Delicious!! Followed the recipe as is, served it over rice. My family loves my chicken piccata and I got NO complaints for cutting corners with this dish.
Made exactly as written except substituted broth for white wine and added 1 TBLS chopped shallots. Great recipe thank you for sharing!
Made the recipe exactly as stated. It was a hit with the family. I’m not a big caper fan, and I still loved it. Easy to make and flavorful. Thank you!