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Crispy Baked Chicken Piccata Recipe Easy Tangy Lemon Caper Sauce

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A quick and easy baked chicken piccata with a crispy panko crust and a bright, tangy lemon caper sauce that tastes like it was fried but without the mess.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 cup panko breadcrumbs (Japanese-style recommended)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Olive oil spray or light brushing
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth or white wine
  • Juice of 1 fresh lemon
  • 2 tablespoons drained capers
  • Thin lemon slices for garnish
  • Chopped fresh parsley for garnish
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Place each chicken breast between two sheets of plastic wrap or parchment paper and pound to about 1/2 inch thickness using a meat mallet or rolling pin.
  3. In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper. Mix well.
  4. Lightly spray or brush both sides of the chicken breasts with olive oil. Press each breast firmly into the breadcrumb mixture, coating both sides evenly. Set aside on a plate.
  5. Arrange chicken on a wire rack over a rimmed baking sheet to allow air circulation. If no wire rack is available, place directly on a lightly greased baking sheet and plan to flip halfway through baking.
  6. Bake for 18-20 minutes, flipping halfway if not using a wire rack, until chicken is golden brown and reaches an internal temperature of 165°F (74°C).
  7. While chicken bakes, prepare the sauce: In a skillet over medium heat, melt butter. Add minced garlic and sauté for 30 seconds until fragrant.
  8. Deglaze the pan with chicken broth or white wine, scraping up browned bits. Simmer for 2-3 minutes until slightly reduced.
  9. Stir in lemon juice and capers. Simmer another 2 minutes to meld flavors.
  10. Finish the sauce by stirring in 1 tablespoon of butter until melted and silky. Season with salt and pepper to taste.
  11. Serve chicken immediately, spooning over lemon caper sauce and garnishing with lemon slices and chopped parsley.

Notes

Use a wire rack for crispier chicken crust. Pounding chicken to even thickness ensures uniform cooking. Toast panko lightly for extra crunch. Watch oven temperature carefully to avoid drying out chicken. Let chicken rest 3-5 minutes after baking. For gluten-free, substitute panko with almond flour. For dairy-free, use vegan butter or olive oil and nutritional yeast instead of Parmesan.

Nutrition

Keywords: chicken piccata, baked chicken, crispy chicken, lemon caper sauce, easy dinner, weeknight meal, panko crust

Find it online: https://fizzlefork.com/crispy-baked-chicken-piccata-recipe-easy-tangy-lemon-caper-sauce/