Baked Chicken Piccata

5.0
(1)

Do you need the convenience of an oven meal? Try this baked chicken piccata to serve with pasta or rice. If you have a picky eater, just serve their chicken without the sauce!

1
Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
15 mins
Total Time:
55 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 gallon lukewarm water

  • ¼ cup kosher salt

  • 8 chicken cutlets

  • salt and pepper to taste

  • 1 cup all-purpose flour

  • 8 tablespoons unsalted butter, divided

  • 4 tablespoons extra virgin olive oil

  • 1 cup chicken stock

  • 2 large lemons, juiced

  • 3 ½ ounces capers, drained

  • 1 clove garlic, minced

  • 1 tablespoon chopped fresh parsley

Directions

  1. 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.

  2. Season each cutlet with salt and pepper, then dredge in flour; shake off any excess flour. Place seasoned and floured cutlets on a plate.

  3. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 x 13-inch baking dish.

  4. 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.

  5. 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).

  6. 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.

  7. Drizzle sauce over the baked chicken to serve.

Cook's Note:

You may brine the chicken in the refrigerator up to 6 hours.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts (per serving)

433 Calories
28g Fat
21g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 433
% Daily Value *
Total Fat 28g 35%
Saturated Fat 12g 59%
Cholesterol 106mg 35%
Sodium 4578mg 199%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 10%
Total Sugars 0g
Protein 27g
Vitamin C 30mg 152%
Calcium 69mg 5%
Iron 2mg 13%
Potassium 293mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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