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Baked Chicken Piccata
Baked Chicken Piccata
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Convenient oven-baked chicken piccata with a flavorful sauce.
Ingredients:
  • 1 gallon lukewarm water
  • 0.25 cup kosher salt
  • 8 chicken cutlets
  • 8 tablespoons unsalted butter, divided
  • 4 tablespoons extra virgin olive oil
  • 2 large lemons, juiced
  • 3.5 ounces capers, drained
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley
Instructions:
  • To make the brine, mix lukewarm water and salt in a large bowl until salt dissolves. Add chicken cutlets and let sit at room temperature for 15 minutes. Then, remove chicken, pat dry, and discard the brine.
  • Season each succulent cutlet with a pinch of salt and freshly ground pepper, then coat in flour, ensuring to shake off any extra. Transfer the prepared cutlets to a plate.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) while giving a 9 x 13-inch baking dish a light coating of grease.
  • In a large skillet, melt half of the butter with olive oil until shimmering over medium-high heat. Brown 4 floured cutlets for about 3 minutes on each side. Transfer to a baking dish and repeat with the remaining cutlets.
  • Bake chicken cutlets in a preheated oven until cooked through and tender, about 10 minutes. Make sure the center is no longer pink and the juices run clear. Use an instant-read thermometer to ensure the internal temperature reaches at least 165 degrees F (74 degrees C).
  • As the chicken bakes, warm the skillet over medium-high heat for the sauce. Add chicken stock, lemon juice, and capers, stirring to deglaze the bottom of the pan. Season with garlic, salt, and pepper. Whisk in the 4 tablespoons of butter one at a time, stirring constantly until the sauce reaches a smooth and spoonable consistency, approximately 4 minutes.
  • Serve the baked chicken with a luxurious drizzle of sauce.

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