Baked Chicken Piccata Recipe

Overhead view of baked chicken piccata on a parchment-lined sheet pan, topped with lemon slices, capers, and fresh parsley with pan juices surrounding the chicken.

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.

Prep Time15

Cook Time12

Total Time27

Servings: servings

Calories: 302kcal

Author: Sandra

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, or
up 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.

Storage & Reheating

Store leftovers 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.

Reheat refrigerated chicken gently in the microwave at 50% power for 2–3 minutes or in a 300 F (150 C) oven for 10–15 minutes, or until warmed 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.

Add a fresh squeeze of lemon before serving to brighten the flavor.

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