Elevate Your Cooking: Try This Chicken Piccata Recipe In Oven For A Restaurant-quality Meal At Home
What To Know
- Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the sauce is bubbling.
- Dredging the chicken in flour helps create a crispy crust and prevents the chicken from drying out in the oven.
- For a spicier Piccata sauce, add a pinch of red pepper flakes or a teaspoon of Dijon mustard.
Are you craving a tantalizing and flavorful dish that combines the zesty flavors of lemon, butter, and capers with tender and juicy chicken breasts? Look no further than this delectable Chicken Piccata Recipe baked in the oven. Say goodbye to the hassle of frying and hello to a healthier and equally appetizing version of this classic Italian dish. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you yearning for more.
Ingredients:
1. 4 boneless, skinless chicken breasts, sliced into thin cutlets
2. 1/2 cup all-purpose flour
3. 1 teaspoon dried oregano
4. 1/2 teaspoon salt
5. 1/4 teaspoon black pepper
6. 1/4 cup olive oil
7. 1/2 cup unsalted butter, divided
8. 1/2 cup chopped onion
9. 2 cloves garlic, minced
10. 1/2 cup dry white wine
11. 1 cup chicken broth
12. 1/2 cup lemon juice
13. 1/4 cup capers, drained and rinsed
14. 1/4 cup chopped fresh parsley
Instructions:
1. Prepare the Chicken:
- Preheat the oven to 400°F (200°C).
- In a shallow dish, combine the flour, oregano, salt, and pepper. Dredge the chicken cutlets in the flour mixture, ensuring they are evenly coated.
2. Sear the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the oil is shimmering, add the chicken cutlets and sear for 2-3 minutes per side, until golden brown.
- Transfer the seared chicken cutlets to a baking dish.
3. Make the Piccata Sauce:
- In the same skillet, melt 1/4 cup of butter over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
- Stir in the chicken broth, lemon juice, capers, and remaining 1/4 cup of butter. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.
4. Bake the Chicken Piccata:
- Pour the Piccata sauce over the seared chicken cutlets in the baking dish.
- Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the sauce is bubbling.
5. Garnish and Serve:
- Sprinkle the chopped parsley over the Chicken Piccata.
- Serve immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or pasta.
Tips for a Perfect Chicken Piccata:
- Use thin-sliced chicken breasts to ensure even cooking.
- Dredging the chicken in flour helps create a crispy crust and prevents the chicken from drying out in the oven.
- Sear the chicken over high heat to create a golden brown crust that locks in the flavor.
- Use a good quality dry white wine for the Piccata sauce. A dry Chardonnay or Sauvignon Blanc works well.
- Don’t boil the sauce; let it simmer gently to prevent it from becoming too thick or losing its flavor.
- Serve the Chicken Piccata immediately to enjoy the crispy chicken and flavorful sauce.
Variations:
- Add a teaspoon of dried thyme or rosemary to the flour mixture for an extra layer of flavor.
- For a spicier Piccata sauce, add a pinch of red pepper flakes or a teaspoon of Dijon mustard.
- If you prefer a creamier sauce, stir in 1/2 cup of heavy cream or sour cream at the end of cooking.
- Experiment with different types of capers, such as nonpareil or surfine, for a slightly different flavor profile.
Serving Suggestions:
- Mashed potatoes are a classic side dish for Chicken Piccata, providing a creamy and comforting complement to the tangy sauce.
- Roasted vegetables, such as broccoli, carrots, or zucchini, add a colorful and healthy element to the meal.
- A simple green salad with a light vinaigrette dressing can balance out the richness of the Chicken Piccata.
- Serve Chicken Piccata over pasta, such as spaghetti or linguine, for a hearty and satisfying main course.
“The End, But Not the End”:
As we bid farewell to this culinary adventure, let us not forget the joy and satisfaction that comes from creating a delicious and memorable dish. The Chicken Piccata Recipe in Oven is a testament to the power of simple ingredients combined with culinary expertise. As you savor each bite, remember that cooking is an art form that brings people together and creates lasting memories. Until next time, happy cooking and happy eating!
Frequently Discussed Topics
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use chicken thighs for this recipe. However, they may take a few minutes longer to cook, so adjust the baking time accordingly.
Q: What if I don’t have dry white wine?
A: If you don’t have dry white wine, you can substitute it with chicken broth or vegetable broth. However, the wine adds a subtle flavor to the sauce that is worth trying if you have it.
Q: Can I make the Chicken Piccata ahead of time?
A: Yes, you can make the Chicken Piccata ahead of time and reheat it when you’re ready to serve. Simply prepare the dish as directed, let it cool completely, and then store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the Chicken Piccata in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through.