Easy Oven-Baked Chicken Piccata Recipe

Ingredients

• 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
• 0.5 cup chicken bone broth
• 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

1. Preheat your oven to 400 degrees F (200 degrees C). Place butter in a large cast iron skillet and put it in the oven to melt, being careful not to let it burn.
2. In a shallow dish, mix together the flour, Parmesan cheese, herbs, and 1/2 teaspoon of garlic salt until well combined.
3. Season the chicken with the remaining 1/2 teaspoon of garlic salt and black pepper. Then, dredge each piece in the flour mixture, ensuring they are evenly coated.
4. Carefully take the hot skillet out of the oven using oven mitts. Stir the bone broth and lemon juice into the melted butter. Arrange the flour-covered chicken breasts in the skillet and sprinkle capers on top. Drizzle some of the melted butter mixture over the chicken.
5. Put the skillet back into the oven and bake for 25 to 30 minutes, or until the chicken is cooked through and the juices run clear. If the liquid in the skillet starts to evaporate too fast, add a bit more bone broth and lemon juice.
6. Position an oven rack about 6 inches from the broiler and preheat it. Carefully pour wine into the skillet. Broil the chicken until the tops are lightly browned, then spoon the sauce over it. Add lemon slices for garnish.

Nutrition

• Calories: 334 kcal
• Fat Content: 16 g
• Fiber Content: 2 g
• Sugar Content: 1 g
• Sodium Content: 943 mg
• Protein Content: 28 g
• Cholesterol Content: 100 mg
• Carbohydrate Content: 18 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g