Baked Chicken Piccata Recipes

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

OVEN-BAKED CHICKEN PICCATA

Steps:

• Preheat oven to 400 F.
• Brush chicken thighs thoroughly with melted butter. Arrange chicken in a medium-size baking pan.
• Sprinkle minced garlic over and around the chicken thighs.
• Add lemon slices and capers around the chicken thighs.
• Add chicken broth to the bottom of the baking pan, without pouring it over the chicken thighs (chicken thighs should only have butter brushed over them - to make the skin crispy). Sprinkle salt and pepper on top.
• Bake the chicken until completely cooked through and the skin on top is golden brown and crispy, for about 30 minutes. Internal temperature should register 175 degrees F.
• To serve, spoon caper mixture over chicken. Sprinkle with finely chopped green onions.

CHICKEN PICCATA

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Place each chicken breast between 2 sheets of parchment paper or plastic wrap 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 tablespoon 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 bread crumb mixtures.
• 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 while you make the sauce.
• For the 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. 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.

EASY CHICKEN PICCATA

Steps:

• Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish., Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink.

BAKED CHICKEN PICCATA

Steps:

• Preheat oven to 450 degrees.
• In non-stick skillet over medium heat, heat up 1 1/2 tablespoons olive oil.
• Pour in panko bread crumbs and toast by stirring with wooden spoon until they develop a golden brown color. Pour into shallow bowl or rimmed plate and allow to cool.
• In two other separate bowls, place 1 cup flour and 1 whisked egg. These will be the coatings for your chicken.
• Fillet chicken breast into two halves. With the flat side of a meat tenderizer, flatten chicken breast pieces until they are of even thickness, about 1/2″ thick.
• Dredge each piece in flour, covering thoroughly. Then dip into egg wash, coating thoroughly. Then transfer and coat with toasted panko crumbs. Place onto a non-stick spray coated baking pan. Repeat with other chicken breast.
• Bake for about 10 minutes at 450 degrees or until chicken breast registers 160 degrees.
• Remove from oven and set aside.
• In medium/large sauce pan, heat water to a boil and cook pasta according to package directions.
• Drain and cover to keep warm until use.
• In large non-stick skillet heat remaining olive oil over medium heat.
• Add in garlic until it becomes aromatic, about 30 seconds.
• Stir in chili pepper flakes, lemon juice, lemon slices, chicken broth, and capers. Stir and reduce by about one half. Increase heat if necessary to promote reduction.
• When the liquid is reduced, in small ramekin stir together 1 1/2 tablespoon of flour and softened butter. This will create a thickening agent for the sauce.
• Whisk into reduced sauce pan and bring to a boil. Continue to stir until sauce has thickened. Remove from heat.
• When chicken has baked and is golden brown, sauce is thickened and spaghetti is done cooking, plate spaghetti, resting one chicken breast on top and cover with sauce.
• Garnish with sliced lemon and basil. Devour while warm.

EASY OVEN BAKED CHICKEN PICCATA RECIPE

Steps:

• Preheat oven to 400 degrees.
• Add the butter and oil in the bottom of your casserole dish. Add a few shakes of the caper liquid and 1 clove of garlic peeled and cut in half. Place dish is oven to melt the butter for about 2-3 minutes.
• Remove dish from the oven and stir butter mixture to coat the bottom of the dish.
• Lightly salt and pepper both sides of the chicken and place in the casserole dish. Flip chicken and coat both sides with the butter oil mixture.
• Cut one lemon in half and squeeze that half of the lemon over the chicken. Slice the rest of the lemon and the additional lemon into thin slices.
• Sprinkle garlic over chicken along with the capers. Lay lemon slices over chicken.
• Cut baby potatoes in half or quarters. Lightly coat with oil and salt and pepper. Lay potato pieces around edges of the casserole dish.
• Bake for 35-40 minutes or until chicken is cooked through. Put chicken under the broiler for a few minutes to brown.

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.

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.

OUR 50+ BEST BAKED CHICKEN RECIPES (+OVEN BAKED CHICKEN FINGERS)

Steps:

• Dredge the chicken tenders in the egg and then the panko breadcrumbs.
• Bake for 20 minutes at 390°F or until crispy.

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.