CookPal AI
Oven-Baked Chicken Piccata

Oven-Baked Chicken Piccata

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Base Ingredients

    • 🧈 ¼ cup butter
    • ½ cup all-purpose flour
    • 🧀 ¼ cup grated Parmesan cheese
    • 1 teaspoon Cantanzaro herbs or Italian seasoning
    • 🧂 1 teaspoon garlic salt, divided
    • 🍗 1 pound boneless, skinless chicken breasts, sliced horizontally
    • ½ teaspoon black pepper

  • Liquid Ingredients

    • ½ cup chicken bone broth
    • 🍋 ¼ cup lemon juice, or to taste
    • 2 tablespoons capers
    • ¼ cup dry white wine, such as Pinot Grigio

  • Optional Garnish

    • 🍋 1 lemon, sliced

STEPS

1

Preheat the oven to 400°F (200°C). Add butter to a large cast iron skillet and place it in the oven to melt the butter without burning it.

2

Combine flour, Parmesan cheese, herbs, and 1/2 teaspoon garlic salt in a shallow dish. Mix to combine.

3

Season chicken with the remaining 1/2 teaspoon garlic salt and black pepper. Dredge the chicken in the flour mixture to coat evenly.

4

Carefully remove the skillet from the oven using oven mitts. Add bone broth and lemon juice to the melted butter. Place the seasoned chicken breasts in the skillet and sprinkle with capers. Spoon some of the melted butter mixture over the chicken.

5

Return the skillet to the oven and bake until the chicken is no longer pink in the center and the juices run clear, about 25 to 30 minutes. If the skillet liquid evaporates too quickly, add more bone broth and lemon juice.

6

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Carefully pour wine into the skillet. Broil the chicken until lightly browned on top. Spoon the sauce over the chicken and garnish with lemon slices.

NUTRIENTS

Per 1 serving

🔥

334

Calories

  • 28
    Protein
  • 18
    Carbs
  • 16
    Fats

💡 Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F (74°C).Swap out chicken bone broth with vegetable broth for a slightly lighter flavor.If you don’t have a broiler, sear the top of the chicken on the stovetop for a golden finish.