Oven Baked Chicken Piccata Recipe – Economical – Easy – Fast and Super-Delicious!
Baked chicken piccata for nights when you’re too busy to cook! A scrumptious meal of baked chicken with lemon and capers. Dinner is simple because you have about 5 minutes of easy prep work and yet you still remove an amazing tasty dish out of the oven in time for dinner on a hectic day.
We are always looking for cheap, easy and delicious meals that don’t require a lot of work for those of us that are busy and don’t have time to cook.
This piccata recipe is simple and made with chicken thighs, yet it’s still the tasty lemony classic piccata dish that we all know and love! Just easier and quicker!
Guess who will love this Easy Oven Baked Chicken Piccata Recipe? YOU!
- 2 lb. boneless and skinless chicken thighs
- 2 tablespoons butter
- 1-1/2 tablespoons olive oil, divided use about 1/2 tablespoon for the potatoes
- salt & pepper
- 3 cloves garlic, 2 cloves chopped fine
- 2 large lemons
- 2 tablespoons capers
- 6 small baby red potatoes
Preheat oven to 400 degrees.
Add the butter and oil in the bottom of your casserole dish. Add a few shakes of the caper liquid and 1 clove of garlic peeled and cut in half. Place dish is oven to melt the butter for about 2-3 minutes.
Remove dish from the oven and stir butter mixture to coat the bottom of the dish.
Lightly salt and pepper both sides of the chicken and place in the casserole dish. Flip chicken and coat both sides with the butter oil mixture.
Cut one lemon in half and squeeze that half of the lemon over the chicken. Slice the rest of the lemon and the additional lemon into thin slices.
Sprinkle garlic over chicken along with the capers. Lay lemon slices over chicken.
Cut baby potatoes in half or quarters. Lightly coat with oil and salt and pepper. Lay potato pieces around edges of the casserole dish.
Bake for 35-40 minutes or until chicken is cooked through. Put chicken under the broiler for a few minutes to brown.
Melt the butter and oil in the bottom of the casserole dish as the oven preheats. Toss in a clove of garlic and a few drips of the caper liquid. Swirl around until it’s melted and well combined.
Salt and pepper the chicken pieces and lay them in the butter oil mixture. Turn over and coat each side of the chicken.
Add Some Extra
We like to add baby potatoes because there is room for them and they come out so tasty. Place the potatoes around the edges of the dish. Use about 6-8 baby red potatoes and drizzle them with oil and then lightly salt & pepper. Cut the potatoes in half if they are small or in quarters if they are larger. Don’t forget to salt & pepper both sides of the chicken before cooking.
We also love to dot a little bit of additional butter on top of the chicken before baking and a few extra squeezes of lemon.
If you love capers, add extra of those as well. This dish is about butter – lemon and capers! All the things we love about our beloved piccata dish.
Frugal Meals for Dinner
We love frugal meals that save you tons at the grocery store! Try our Pineapple BBQ Chicken