Chicken breast cutlets baked with buttery lemon and capers for an easy, mostly hands-off dinner that feels restaurant-worthy without much effort. This simplified baked version delivers the bright, buttery flavors classic chicken piccata is known for while keeping the chicken flavorful and juicy.
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My husband has always been the chicken piccata expert in our house. He loves making the classic stovetop version with breaded chicken, and honestly, it’s hard to beat. That’s probably why I felt especially accomplished when this baked chicken piccata earned his approval.
It has the same lemon buttery flavor and capers we love, but with a much simpler mostly hands-off approach. Everything bakes on one pan, so there’s no dredging or standing over the stove flipping chicken cutlets.
This recipe is perfect for busy nights alongside a simple pasta like our Parmesan butter pasta, garlic Parmesan rice or a fresh pasta salad like this garlic lemon pasta. We love that this is the kind of quick and easy dinner that feels special without requiring much effort at all.
Why This Recipe Is a Weeknight Winner
Ingredient at a Glance
For instructions and photos showing how to slice chicken breasts into cutlets, see our mushroom chicken recipe. Serious Eats also has a great tutorial.
- Chicken Breast Cut Lengthwise into Cutlets. Thin chicken cutlets cook quickly and stay tender in the oven, making them perfect for this mostly hands-off version of baked chicken piccata.
- Garlic Herb Dry Brine Seasoning. This simple seasoning blend combines kosher salt, garlic powder, paprika, onion powder, dried thyme, black pepper, brown sugar, and an optional touch of cayenne for a tiny bit of heat. It adds flavor throughout the chicken and helps keep it juicy while baking. The recipe makes more seasoning than you’ll need for one batch of chicken, making it easy to save the extra for future chicken dinners.
- Capers. Capers give chicken piccata its signature briny flavor and help balance the richness of the butter sauce. Be sure to drain and pat them dry before using. If you’re not a fan of capers, try using finely chopped dill pickles instead. The flavor will be slightly different, but they still add a salty, tangy bite that works well with the lemon butter sauce.
- Lemon. Fresh lemon is essential here. You’ll use the juice for brightness and optional lemon slices for extra flavor and presentation.
- Butter & Olive Oil. Butter creates the rich piccata-style sauce while olive oil helps keep the chicken moist and encourages browning in the oven.
- Fresh Parsley. A sprinkle of fresh parsley at the end adds freshness and color that really brings the whole dish together.
How to Make It (Photo Tutorial)
Step 1: Arrange the chicken cutlets on a prepared baking sheet or baking dish.
Step 3: Preheat the oven to 425 F (220 C).
Easy Tips for Restaurant-Style Results
- Use thin, evenly sized cutlets. Thin chicken cutlets cook more quickly and evenly, helping the chicken stay tender and juicy.
- Pat the chicken dry before seasoning. Removing excess moisture helps the seasoning stick better and encourages better browning in the oven.
- Don’t over-season the chicken. The dry brine seasoning is flavorful, so a light, even coating is all you need. You can save the rest for later.
- Let the chicken dry brine if you have the time. Even 30 minutes helps the seasoning penetrate the chicken and improves the texture and flavor.
- Start checking the chicken early. Thin cutlets can cook quickly, so begin checking for doneness around the 10-minute mark.
- Use fresh lemon juice whenever possible. Fresh lemon gives the sauce a brighter, cleaner flavor than bottled juice.
- Broil briefly for extra color. If the chicken looks too light after baking, a quick minute or two under the broiler gives the chicken a more golden, restaurant-style finish.
Variations to Try
- Add Parmesan. Sprinkle freshly grated Parmesan over the chicken during the last few minutes of baking for an extra savory layer of flavor.
- Swap for Chicken Thighs. Boneless skinless chicken thighs work well in place of chicken cutlets. They may need a few extra minutes in the oven depending on thickness.
- Add Garlic. Scatter a few thinly sliced garlic cloves around the chicken before baking for even more savory flavor.
- Make It Extra Lemony. Add additional lemon slices before baking or finish with extra fresh lemon juice before serving.
- Adjust the Heat. Add extra cayenne pepper or a pinch of red pepper flakes if you prefer a little more heat.
- Try Fresh Herbs. Fresh thyme or basil can be used along with the parsley for a slightly different flavor profile.
Ways to Serve It
- Serve it over a simple pasta like our Parmesan butter pasta to soak up the buttery lemon sauce.
- Pair it with roasted potatoes or mashed potatoes for a comforting dinner.
- Add a fresh salad like this pasta salad for a lighter meal with plenty of contrast.
- Serve it with steamed green beans, asparagus, or broccoli for an easy vegetable side.
- Spoon the chicken and pan juices over rice or orzo for a simple weeknight dinner.
- Add warm crusty bread on the side for soaking up the extra lemon butter sauce.
- Pair it with a glass of crisp white wine for a dinner that feels especially restaurant-worthy.
Storage & Reheating
Store leftover baked chicken piccata in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in an airtight freezer-safe container for up to 2 months.
To reheat refrigerated chicken, microwave at 50% power for 2–3 minutes or warm in a 300 F (150 C) oven for 10–15 minutes, or until heated through.
To reheat from frozen in the microwave, place the chicken on a microwave-safe plate and cover loosely. Microwave at 50% power in 1-minute intervals for 4–6 minutes, flipping halfway through, until heated through.
For the best flavor, add a fresh squeeze of lemon before serving.
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Baked Chicken Piccata Recipe
Chicken breast cutlets baked with buttery lemon and capers for an easy, mostly hands-off dinner that feels restaurant-worthy without much effort. This simplified baked version delivers the bright, buttery flavors classic chicken piccata is known for while keeping the chicken flavorful and juicy.
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Equipment
Ingredients
Chicken
- 2 chicken breasts about 1½ pounds total cut horizontally into cutlets ¼- to ½-inch thick (Note 1)
Garlic Herb Dry Brine Seasoning
- 1 tablespoon kosher salt
- 1 ½ teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon brown sugar optional
- ¼ teaspoon cayenne pepper optional
Piccata Topping
- 2 tablespoons olive oil
- 3 tablespoons capers drained and patted dry
- 4 tablespoons unsalted butter divided into small pieces
- Juice of 1 lemon
- 1 lemon thinly sliced (optional) (Note 2)
- 2 tablespoons chopped fresh parsley
Instructions
- Arrange the chicken cutlets in a lightly greased baking dish or parchment-lined sheet pan.
- Pat the 4 chicken breast cutlets dry thoroughly with paper towels.In a small bowl, stir together the 1 tablespoon kosher salt, 1 ½ teaspoons garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon dried thyme, ½ teaspoon black pepper, ½ teaspoon brown sugar, and ¼ teaspoon cayenne pepper, if using.Sprinkle about ¼ to ⅓ of the seasoning mixture evenly over both sides of the chicken cutlets. You want the chicken lightly and evenly coated, not heavily packed with seasoning. Discard any leftover seasoning that came into contact with the raw chicken and save the remaining unused seasoning mixture for later. (Note 3)Let the chicken rest uncovered to dry brine:30–45 minutes at room temperature for a fast option, orup to 8 hours in the refrigerator for deeper flavor.If short on time, you can proceed with baking immediately after seasoning.If refrigerating longer than 1 hour, let the chicken sit at room temperature for about 20 minutes before baking.
- Preheat the oven to 425 F (220 C).
- Drizzle the 2 tablespoons olive oil lightly over the chicken.Scatter the 3 tablespoons capers evenly across the cutlets. Distribute the 4 tablespoons unsalted butter evenly around and over the chicken.If desired, place thin lemon slices over each piece of chicken.
- Bake for 12–14 minutes, or until the thickest part of the chicken reaches 165°F on an instant-read thermometer.Thin chicken cutlets can cook quickly, so begin checking around the 10-minute mark. (Note 4)
- Remove from the oven and immediately squeeze the fresh lemon juice over the chicken.The butter, lemon juice, and chicken juices will create a light pan sauce that you can spoon over the chicken.Sprinkle with 2 tablespoons chopped fresh parsley before serving.
Notes
- If using full chicken breasts, slice them horizontally into thinner cutlets. If necessary, pound them evenly to about ¼ to ½ inch thick.
- Thin lemon slices add extra flavor and presentation, but the rind can become slightly bitter during baking. Slice them very thinly or remove before serving if preferred.
- The seasoning blend makes more than you will need. The exact amount used will depend on the size and thickness of your chicken cutlets. Use a light, even coating for the best balance of flavor.
- If the chicken looks too light after baking, a quick minute or two under the broiler gives it a more golden finish.
Nutrition
Calories: 302kcal | Carbohydrates: 3g | Protein: 25g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 2044mg | Potassium: 454mg | Fiber: 1g | Sugar: 1g | Vitamin A: 494IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg
Servings: 4 servings
Calories: 302kcal
