For extra flavor, add a splash of dry white wine to the sauce along with the chicken stock. Pounding the chicken cutlets to an even thickness ensures they cook evenly. If you don't have chicken stock, you can use vegetable stock or even water with a bouillon cube.
Baked Chicken Piccata
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS9
Craving the bright, lemony flavors of chicken piccata but seeking a simpler, oven-baked approach? This recipe delivers all the classic taste with minimal fuss, perfect for a weeknight meal served alongside pasta or rice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol106 mg
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Fiber3 g
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Protein27 g
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Saturated Fat12 g
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Sodium4578 mg
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Sugar0 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBrine the Chicken (15 minutes): In a large bowl, dissolve kosher salt in lukewarm water. Submerge chicken cutlets in the brine and let stand for 15 minutes at room temperature. Remove chicken, discard brine, and pat the cutlets thoroughly dry.
02
StepPrepare the Chicken: Season each cutlet with salt and pepper. Dredge in flour, shaking off any excess.
03
StepPreheat Oven: Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 x 13-inch baking dish.
04
StepSear the Chicken (10-15 minutes): In a large skillet, heat half the butter and olive oil over medium-high heat until shimmering. Add 4 floured cutlets and cook until golden brown, about 3 minutes per side. Transfer to the prepared baking dish. Repeat with the remaining cutlets.
05
StepBake the Chicken (10 minutes): Bake in the preheated oven until the chicken is cooked through 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).
06
StepMake the Piccata Sauce (4 minutes): While the chicken bakes, return the skillet to medium-high heat. Stir in chicken stock, lemon juice, and capers, scraping up any browned bits. Season with garlic, salt, and pepper. Reduce heat to medium. Whisk in the remaining 4 tablespoons of butter, 1 tablespoon at a time, until the sauce is smooth and slightly thickened, about 4 minutes.
07
StepServe: Drizzle the piccata sauce generously over the baked chicken cutlets. Garnish with fresh parsley.
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Anahi Zboncak
Jun 28, 2025This recipe was a lifesaver! I had all the ingredients on hand, and it was so much easier than frying the chicken. My family loved it!
Hassan Johnstonfeest
Jun 24, 2025I found that 10 minutes of baking was a little too long for my oven. Next time, I'll check the chicken after 8 minutes to avoid overcooking.
Giovanna Anderson
Jun 18, 2025The sauce is absolutely divine! I used a little white wine as suggested, and it really elevated the flavor.