Chicken Piccata Casserole

This chicken piccata casserole features the usual lemon, capers, parsley, butter, and flour but skips the splatters because it is baked in the oven.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 251 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 3 tablespoons dry bread crumbs
• cooking spray
• 2 tablespoons chopped fresh parsley, or to taste
• 1 medium lemon, sliced
• 3 (8 ounce) skinless, boneless chicken breast halves
• 0.5 cup chicken broth
• 0.25 cup lemon juice
• 0.5 cup half-and-half
• 0.75 cup grated Parmesan cheese, divided
• 0.25 cup capers, drained

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch casserole dish with cooking spray.

Step 2

Melt butter in a medium skillet over medium heat. Stir in flour and garlic; stir constantly until garlic is fragrant and flour is well combined, about 1 minute. Stir in chicken broth and half-and-half. Bring to a boil, stirring frequently, until sauce is bubbly and thick, about 5 minutes.

Step 3

Off heat, stir in 1/2 cup Parmesan cheese, lemon juice, capers, salt, and black pepper; set aside.

Step 4

Slice each chicken breast lengthwise into 2 cutlets; place in a single layer in the prepared dish. Season with salt and black pepper. Spread sauce evenly over cutlets; top with lemon slices.

Step 5

Combine remaining 1/4 cup Parmesan cheese and bread crumbs in a small bowl; sprinkle evenly over casserole.

Step 6

Bake in the preheated oven until an instant-read thermometer inserted into cutlets reads 165 degrees F (74 degrees C), 20 to 25 minutes. Garnish with parsley; serve warm.