12 Delicious Baked Chicken Piccata Recipes

Hungry for a dish that combines the zest of lemon with the richness of butter and the savory touch of capers? Look no further! Our roundup of 12 Delicious Baked Chicken Piccata Recipes is here to transform your dinner routine. Whether you’re craving comfort food or a quick, flavorful meal, these recipes promise to delight your taste buds and inspire your next kitchen adventure. Let’s dive in!

Classic Baked Chicken Piccata with Lemon Butter Sauce

Calmly, as the evening light fades, the kitchen becomes a sanctuary where simple ingredients transform into a dish that feels like a warm embrace. This Classic Baked Chicken Piccata with Lemon Butter Sauce is a testament to the beauty of combining humble elements with care and patience.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup capers, drained
  • 2 tbsp unsalted butter
  • 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. Place the chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness of about 1/2 inch for uniform cooking.
3. In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 3-4 minutes on each side until golden brown.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. While the chicken bakes, prepare the sauce by combining the chicken broth, lemon juice, and capers in a small saucepan. Bring to a simmer over medium heat.
7. Remove the saucepan from the heat and whisk in the butter until the sauce is smooth and slightly thickened.
8. Once the chicken is done, drizzle the lemon butter sauce over the top and sprinkle with chopped parsley for a fresh, vibrant finish.

Velvety and rich, the lemon butter sauce clings to the tender chicken, offering a bright contrast to the savory capers. Serve it over a bed of steamed greens or alongside roasted potatoes for a meal that balances comfort with elegance.

Garlic Parmesan Baked Chicken Piccata

How quietly the evening settles around us, offering the perfect moment to prepare a meal that feels both comforting and elegant. This Garlic Parmesan Baked Chicken Piccata brings together the tangy brightness of lemon with the rich depth of garlic and Parmesan, creating a dish that’s as satisfying to make as it is to eat.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup capers, drained
  • 2 garlic cloves, minced
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to perfection.
2. In a shallow dish, mix together the flour, salt, and pepper. Dredge each chicken breast in the mixture, shaking off any excess for a light, even coating.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side, just until golden brown. They will finish cooking in the oven.
4. Transfer the chicken to a baking dish. In the same skillet, combine chicken broth, lemon juice, capers, and minced garlic. Bring to a simmer, scraping up any browned bits for extra flavor.
5. Pour the sauce over the chicken in the baking dish. Sprinkle with Parmesan cheese and dot with butter for richness.
6. Bake for 20-25 minutes, until the chicken is cooked through and the sauce is bubbly. The Parmesan will form a golden crust.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist, flavorful meat.

Kindly note how the chicken emerges from the oven with a crispy Parmesan crust, while the sauce beneath remains vibrant and lemony. Serve it over a bed of steamed greens or alongside roasted potatoes for a meal that balances richness with brightness.

Crispy Baked Chicken Piccata with Capers

Beneath the golden glow of the kitchen light, the Crispy Baked Chicken Piccata with Capers emerges as a dish that marries simplicity with elegance, a testament to the beauty of combining few but flavorful ingredients.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup capers, drained
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pound the chicken breasts to an even 1/2-inch thickness for uniform cooking.
3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mix of panko, Parmesan, salt, and pepper.
4. Dredge each chicken breast in flour, then dip in egg, and finally coat with the panko mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden, then transfer to the prepared baking sheet.
6. Bake for 15-20 minutes, or until the internal temperature reaches 165°F.
7. While the chicken bakes, melt butter in the same skillet. Add garlic and sauté for 30 seconds until fragrant.
8. Pour in chicken broth and lemon juice, scraping up any browned bits. Simmer for 3 minutes to reduce slightly.
9. Stir in capers and cook for another minute. Remove from heat.
10. Drizzle the sauce over the baked chicken before serving.

Golden and crisp on the outside, yet tender within, this dish sings with the bright acidity of lemon and the briny pop of capers. Serve it atop a bed of al dente pasta or alongside roasted vegetables for a meal that feels both comforting and refined.

Healthy Baked Chicken Piccata with Whole Wheat Breadcrumbs

Baking this dish feels like a quiet morning, where the kitchen becomes a sanctuary of warmth and simplicity. The ‘Healthy Baked Chicken Piccata with Whole Wheat Breadcrumbs’ is a testament to how light and flavorful comfort food can be, blending tangy and savory notes in every bite.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1/2 cup whole wheat breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 1/4 cup fresh lemon juice
  • 1/4 cup chicken broth
  • 2 tbsp capers, drained
  • 2 tbsp unsalted butter
  • 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a shallow bowl, mix together the whole wheat breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
3. Brush each chicken breast with olive oil, then dredge in the breadcrumb mixture, pressing gently to adhere.
4. Place the coated chicken breasts in the prepared baking dish and bake for 25 minutes, or until the chicken is cooked through and the crust is golden brown.
5. While the chicken bakes, prepare the sauce by combining lemon juice, chicken broth, and capers in a small saucepan over medium heat. Bring to a simmer and cook for 5 minutes.
6. Remove the saucepan from heat and whisk in the butter until melted and the sauce is slightly thickened.
7. Once the chicken is done, drizzle the sauce over the top and sprinkle with chopped parsley.

You’ll notice the chicken stays remarkably juicy under its crispy whole wheat crust, while the sauce adds a bright, buttery finish. Try serving it over a bed of steamed greens or alongside roasted potatoes for a complete meal that feels both nourishing and indulgent.

Spicy Baked Chicken Piccata with Chili Flakes

How quietly the evening settles around us, a perfect moment to share a dish that warms the soul as much as it delights the palate. This Spicy Baked Chicken Piccata with Chili Flakes is a testament to the beauty of combining simple ingredients with bold flavors, creating a meal that feels both comforting and exhilarating.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup capers, drained
  • 2 tbsp unsalted butter
  • 1 tsp chili flakes

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to perfection.
2. In a shallow dish, mix together the flour, salt, and black pepper. This blend will give the chicken a lightly crispy coating.
3. Dredge each chicken breast in the flour mixture, shaking off any excess to avoid a thick, doughy coating.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts, cooking for 3 minutes on each side until golden brown.
5. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. While the chicken bakes, prepare the sauce by combining the chicken broth, lemon juice, capers, butter, and chili flakes in a small saucepan over medium heat. Stir until the butter melts and the sauce slightly thickens, about 5 minutes.
7. Remove the chicken from the oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist and tender chicken.
8. Pour the warm sauce over the sliced chicken, ensuring each piece is generously coated for maximum flavor.

Unassuming in its presentation, this dish surprises with every bite—the chicken tender and juicy beneath its golden crust, the sauce a vibrant dance of tangy, spicy, and rich flavors. Serve it atop a bed of steamed greens or alongside roasted potatoes for a meal that feels both nourishing and indulgent.

Herb Crusted Baked Chicken Piccata

Flickering through the pages of my culinary journal, I find myself drawn to the simplicity and elegance of a dish that marries the zest of lemon with the earthy whisper of herbs. It’s a recipe that feels like a quiet afternoon, unassuming yet deeply satisfying.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the herb crust:
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 2 tbsp olive oil
• For the sauce:
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tbsp capers, drained
  • 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Pound the chicken breasts to an even thickness of about 1/2 inch for uniform cooking.
3. In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
4. Combine breadcrumbs, Parmesan, parsley, thyme, and rosemary in another dish. Press each floured chicken breast into the herb mixture to coat both sides.
5. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden, then transfer to the prepared baking dish.
6. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. While the chicken bakes, prepare the sauce by simmering chicken broth, lemon juice, and capers in the same skillet for about 5 minutes. Whisk in butter until the sauce is slightly thickened.
8. Pour the sauce over the baked chicken before serving.

Basking in the golden hues of the herb crust, each bite offers a crisp contrast to the tender chicken beneath, while the piccata sauce lends a bright, tangy finish. Serve it alongside a mound of buttery mashed potatoes or a crisp green salad for a meal that feels both refined and comforting.

Baked Chicken Piccata with Artichokes and Sun-Dried Tomatoes

Today feels like the perfect day to share a recipe that’s close to my heart, a dish that brings warmth and comfort with every bite. Baked Chicken Piccata with Artichokes and Sun-Dried Tomatoes is a melody of flavors, each ingredient singing in harmony.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1/4 cup olive oil
  • 1/2 cup chicken broth
  • 1/4 cup lemon juice
  • 1/4 cup capers, drained
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup artichoke hearts, quartered
  • 2 garlic cloves, minced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Combine the flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the mixture, shaking off any excess.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even browning.
4. Transfer the chicken to a baking dish. In the same skillet, add garlic, sun-dried tomatoes, and artichoke hearts, sautéing for 2 minutes until fragrant.
5. Pour in the chicken broth and lemon juice, bringing the mixture to a simmer. Stir in the capers, then pour the sauce over the chicken in the baking dish.
6. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. Let the chicken rest for 5 minutes before serving. Tip: This allows the juices to redistribute, ensuring moist chicken.

Every bite of this dish offers a tender chicken breast enveloped in a tangy, briny sauce, with the artichokes and sun-dried tomatoes adding a delightful texture. Serve it over a bed of creamy polenta or alongside roasted vegetables for a complete meal.

Low-Carb Baked Chicken Piccata with Almond Flour

Comforting yet light, this dish wraps the soul in the delicate balance of tangy and savory, a testament to the simplicity of ingredients coming together to create something truly memorable. The almond flour crust offers a subtle nuttiness, perfectly complementing the bright lemon caper sauce that drapes over the tender chicken.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 cup almond flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tbsp capers, drained
  • 2 tbsp unsalted butter
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a shallow dish, mix together the almond flour, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Dredge each chicken breast in the almond flour mixture, ensuring an even coat on both sides.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 minutes per side, until golden brown.
5. Transfer the chicken to the prepared baking dish and bake for 15 minutes, or until the internal temperature reaches 165°F (74°C).
6. While the chicken bakes, prepare the sauce by combining 1/2 cup chicken broth, 1/4 cup lemon juice, and 2 tbsp capers in the same skillet over medium heat. Bring to a simmer.
7. Whisk in 2 tbsp butter and 1/4 tsp salt until the butter is fully melted and the sauce slightly thickens, about 2 minutes.
8. Remove the chicken from the oven and pour the sauce over the top before serving.

Rich in flavor yet light on the palate, the crispy almond flour crust gives way to juicy chicken beneath, all harmonized by the vibrant sauce. Serve alongside steamed greens or atop a bed of zucchini noodles for a complete low-carb meal that doesn’t skimp on satisfaction.

Creamy Baked Chicken Piccata with Mushrooms

Remembering the first time I made this dish, the kitchen filled with a comforting aroma that seemed to slow time itself. It’s a recipe that feels like a warm embrace, perfect for those evenings when you crave something both elegant and comforting.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 2 tbsp unsalted butter
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tbsp capers, drained
  • 1 tbsp lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 3-4 minutes per side. Transfer to a baking dish.
4. In the same skillet, melt butter over medium heat. Add mushrooms and garlic, sautéing until the mushrooms are soft and golden, about 5 minutes.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2 minutes.
6. Stir in heavy cream, capers, and lemon juice. Simmer for another 2 minutes until the sauce slightly thickens.
7. Pour the sauce over the chicken in the baking dish. Bake for 20 minutes, or until the chicken is cooked through.
8. Sprinkle with fresh parsley before serving.

Each bite of this creamy baked chicken piccata offers a tender texture, with the mushrooms adding an earthy depth to the bright, lemony sauce. Serve it over a bed of fluffy mashed potatoes or alongside crisp green beans for a meal that feels both indulgent and balanced.

Baked Chicken Piccata with White Wine Sauce

Calmly, as the evening light fades, the kitchen becomes a sanctuary where simple ingredients transform into a dish that feels like a warm embrace. Baked Chicken Piccata with White Wine Sauce is one such recipe, where the tang of lemon and the richness of butter come together in harmony.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tbsp capers, drained
  • 2 tbsp unsalted butter
  • 1/4 cup chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook until golden brown, about 3 minutes per side. Tip: Ensure the skillet is hot before adding the chicken to prevent sticking.
4. Remove the skillet from the heat and transfer it to the preheated oven. Bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. While the chicken bakes, prepare the sauce. In the same skillet, combine white wine, chicken broth, and lemon juice. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.
6. Stir in the capers and butter until the butter is melted and the sauce is slightly thickened. Tip: For a richer sauce, let it reduce for an additional 2-3 minutes.
7. Remove the chicken from the oven and pour the sauce over the top. Sprinkle with chopped parsley before serving. Tip: Let the chicken rest for 5 minutes after baking to allow the juices to redistribute.

Once plated, the chicken is tender and juicy, with a sauce that’s bright from the lemon and complex from the wine. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that’s as comforting as it is elegant.

Gluten-Free Baked Chicken Piccata

Dusk settles softly outside, and the kitchen beckons with the promise of a comforting meal. Tonight, we’re embracing the delicate balance of flavors in a gluten-free baked chicken piccata, a dish that marries simplicity with elegance.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1/2 cup gluten-free flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup capers, drained
  • 2 tbsp unsalted butter
  • 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Combine the gluten-free flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the mixture, shaking off any excess.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side, until golden brown. Tip: Ensure the skillet is hot before adding the chicken to achieve a perfect sear.
4. Transfer the chicken to the prepared baking dish. Bake for 20 minutes, or until the internal temperature reaches 165°F (74°C).
5. While the chicken bakes, prepare the sauce. In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.
6. Reduce the heat to low and whisk in the butter until the sauce is slightly thickened. Tip: Adding butter off the heat prevents the sauce from breaking.
7. Stir in the chopped parsley, then pour the sauce over the baked chicken. Tip: For an extra burst of flavor, let the chicken rest in the sauce for 5 minutes before serving.

Bright and tangy, the lemon-caper sauce clings to the tender chicken, offering a delightful contrast to the crisp exterior. Serve it over a bed of steamed greens or alongside roasted potatoes for a meal that feels both nourishing and indulgent.

Baked Chicken Piccata with Roasted Garlic and Rosemary

Venturing into the kitchen on a quiet evening, the aroma of garlic and rosemary begins to fill the air, promising a meal that’s both comforting and elegantly simple. This dish, with its golden crust and tangy sauce, is a testament to the beauty of combining few but flavorful ingredients.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the sauce:
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup capers, drained
  • 2 tbsp unsalted butter
• For the roasted garlic and rosemary:
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken breast in the mixture, shaking off any excess.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Transfer the chicken to a baking dish. In the same skillet, add minced garlic and rosemary, sautéing for 1 minute until fragrant.
5. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Add capers and bring the mixture to a simmer.
6. Pour the sauce over the chicken in the baking dish. Dot with butter for richness. Tip: The butter will melt into the sauce, adding a velvety texture.
7. Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and the sauce is bubbly. Tip: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).

Kindly savor the contrast of the crispy exterior against the tender chicken, with the sauce offering a bright, lemony punch. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that feels both rustic and refined.

Conclusion

Great choices await in our roundup of 12 Delicious Baked Chicken Piccata Recipes! Whether you’re craving something classic or adventurous, there’s a dish here to delight every palate. We’d love to hear which recipe becomes your favorite—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest for fellow home cooks to discover. Happy baking!