Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I love chicken piccata, but I don't love cooking it on top of the stove. Get the great piquant taste of chicken piccata, without the spatters, in the oven! It's more convenient, and it frees you up to tend to the other parts of dinner, like some tasty pasta, and maybe a vegetable or a salad.


Recipe Summary

35 mins
50 mins
15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

You may use purchased chicken cutlets or tenders. Be sure to adjust cooking time.

Nutrition Facts

251 calories; protein 27.8g; carbohydrates 9.1g; fat 11.7g; cholesterol 85.5mg; sodium 502.4mg. Full Nutrition