Chicken Piccata Casserole Recipes

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:

• Heat a large skillet over medium to medium-high heat
• Warm a serving platter or large plate in a 250F oven
• Season chicken with salt and pepper and dredge in flour
• Heat a couple of turns of the pan EVOO in the skillet
• Cook chicken in small batches, browning lightly on each side, adding more EVOO as necessary
• Transfer to warm platter and cover with foil
• To the skillet, add butter and melt
• Add lemon slices and lightly brown
• Add the garlic and stir a minute, add capers and deglaze the pan with vermouth or wine
• Add chicken stock, lemon juice and parsley
• Slide chicken into pan and pass through sauce, return to platter and serve with bread for mopping

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.

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.

LEMON CHICKEN PICCATA RECIPE

Steps:

• Prepare your chicken for dredging by cutting it into smaller sections and gently pounding out with a meat tenderizer (or rolling pin) you want your chicken to be very thin so it cooks quickly. In a low sided dish mix together flour, corn starch ,garlic powder and a pinch of salt and pepper.
• In a large skillet heat 2-3 tbsp olive oil (or oil of your choice for frying) over medium heat.
• Coat each piece of chicken with your flour mixture, gently shaking off any excess, and put aside on a plate. When all pieces are coated, begin cooking them. Be sure to let them cook 2-3 mins a side and flip. Repeat until all chicken is cooked (we normally do it in 2 batches).
• Remove chicken from the pan and set aside.
• Reduce heat to medium-low and add in wine, water, lemon juice and capers. Scrape up any bits from the chicken and let your sauce come to a low simmer. Add the chicken back into the pan with 1/2 of your chopped dill and let cook 2 mins until sauce is thick.
• Arrange chicken on a serving dish and top with the rest of your dill and lemon zest.

CHICKEN PICCATA PASTA TOSS

Steps:

• Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

CHICKEN PICCATA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-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.

CHICKEN PICCATA

Steps:

• This is how you make Chicken Piccata when you're out of capers and you have a pathological fear of cooking anything without adding heavy cream.Have a pot of water simmering for the pasta.If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn't burn. Decrease heat as needed!After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking. Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong! Sprinkle in some chopped parsley and stir. Right at the end, cook angel hair until al dente---do not overcook! With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.

CHICKEN PICCATA (EASY RECIPE)

Steps:

• Combine the flour, salt, and black pepper in a medium bowl. Coat the chicken with the flour mixture evenly. Shake off any excess flour.
• Melt the butter in a medium skillet over medium heat; be careful not to brown the butter. Sear the chicken until the juices run clear, and it's no longer pink inside, about 10 minutes. Flip the chicken over frequently for even cooking. Remove from the skillet and keep warm.
• Pour the white wine into the skillet, scraping the bottom to melt any remaining browned bits of food. Stir in the lemon and reduce heat to low. Cook the sauce, stirring often, for 10 minutes, or until slightly thickened.
• Add the capers and chicken. Toss the chicken to coat.
• Place the chicken in a serving dish. Top with sauce and garnish with lemon slices and parsley. Enjoy!

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.

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.