Oven Baked Chicken Piccata

Buttery chicken roasted over a bright lemon-caper broth — the pan sauce makes itself.

Chicken piccata usually means standing at the stove, pan-frying cutlets and babysitting a sauce. This version skips all that. You butter the chicken, throw it in the oven, and the lemon, broth, and capers turn into their own sauce in the bottom of the pan. Mostly hands-off, and it tastes like you fussed way more than you did.

Prep: 10–15 min · Cook: 30 min · Serves: 2

Ingredients

• 2 boneless chicken breasts

• 3 tablespoons butter, melted

• Garlic powder, to taste (measure with your heart — about 1/2 to 1 teaspoon)

• 3 tablespoons capers

• 1/2 cup chicken broth

• 2–3 teaspoons lemon juice

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 4 green onions, finely chopped (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C / Gas Mark 5).

2. Brush the chicken all over with the melted butter, coating each piece well. Set them in a medium baking pan with a little space between them.

3. Sprinkle the garlic powder, salt, and pepper generously over and around the chicken.

4. Scatter the capers over the top.

5. Stir the chicken broth and lemon juice together, then pour it into the bottom of the pan — not over the chicken, so the seasoning stays put.

6. Bake about 30 minutes, until the chicken hits an internal temperature of 165°F (74°C).

7. Serve, spooning that lemony pan liquid and the capers over each piece. Finish with the green onions.

Notes

• The pan liquid is the whole point — don't leave it behind. Spoon it over the chicken, or serve everything over rice or pasta to soak it up.

• No fresh lemon? Bottled juice works fine here.

• Capers are salty, so go easy on the added salt if you're sensitive to it.

Oven Baked Chicken Piccata Recipe.pdf

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