Description
This Chicken Piccata Bake takes everything you love about the traditional dish — zesty lemon, briny capers, and rich parmesan — and turns it into a creamy, oven-baked dinner. No need to stand over the stove. Just layer, bake, and enjoy golden, tender chicken in a sauce that’s both bright and comforting. It’s a modern take on an Italian classic that’s weeknight easy and dinner party worthy.
Ingredients
4 boneless, skinless chicken breasts or thighs
Salt & black pepper, to taste
1 teaspoon garlic powder
1 tablespoon olive oil
1/2 cup chicken broth
1/2 cup heavy cream
Juice of 1 lemon (plus lemon slices for garnish)
2 tablespoons capers, drained
1/2 cup grated parmesan cheese
Optional: 1 tablespoon flour for thickening
Fresh parsley, for garnish
Instructions
Preheat oven to 375°F (190°C).
Season chicken with salt, pepper, and garlic powder.
Sear chicken in a hot skillet with olive oil until lightly golden on both sides (about 3–4 minutes per side). Transfer to a baking dish.
In the same pan, combine broth, cream, lemon juice, and capers. Simmer for 2–3 minutes. Stir in parmesan until melted and smooth. Optional: Whisk in a little flour to thicken if needed.
Pour sauce over the chicken in the baking dish. Top with lemon slices.
Bake uncovered for 20–25 minutes, or until chicken is fully cooked and the sauce is bubbling and golden.
Garnish with fresh parsley and serve hot.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner