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Oven-Baked Chicken Piccata
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Succulent chicken piccata baked in cast iron for a simple and flavorful one-pan meal, perfect with angel hair pasta.
Ingredients:
  • 0.5 cup chicken bone broth
  • 0.25 cup butter
  • 0.5 cup all-purpose flour
  • 0.25 cup grated Parmesan cheese
  • 1 teaspoon cantanzaro herbs (such as Savory Spice Shop®)
  • 1 teaspoon garlic salt, divided
  • 1 pound boneless, skinless chicken breasts, sliced horizontally
  • 0.5 teaspoon black pepper
  • 0.25 cup lemon juice, or to taste
  • 2 tablespoons capers
  • 0.25 cup dry white wine, such as Pinot Grigio
  • 1 lemon, sliced
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C). Place butter in a large cast iron skillet in the oven to melt, being careful not to burn it.
  • Combine flour, Parmesan cheese, cantanzaro herbs, and 1/2 teaspoon garlic salt in a shallow dish, then mix well.
  • Sprinkle chicken with the remaining 1/2 teaspoon of garlic salt and black pepper, then coat evenly with the flour mixture.
  • Using oven mitts, take the skillet out of the oven and stir bone broth and lemon juice into the melted butter. Add flour-seasoned chicken breasts to the skillet, sprinkle with capers, and drizzle with the butter mixture.
  • Place the skillet back in the oven and bake for 25 to 30 minutes until the chicken is fully cooked and the juices run clear. If the skillet liquid reduces too much, simply add more bone broth and lemon juice as needed.
  • Position an oven rack 6 inches from the heat source and preheat the broiler. Pour wine into the skillet, then broil chicken until lightly browned. Spoon sauce over the chicken and garnish with lemon slices.

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