Unlock the secrets of crispy chicken piccata: an unforgettable baked recipe

Indulge in the tantalizing flavors of chicken piccata, now elevated with a delectable baked twist. This classic Italian dish, renowned for its tangy lemon-butter sauce and tender chicken, has undergone a transformation that will leave your taste buds singing. Our baked chicken piccata recipe offers a symphony of flavors, combining the best of both worlds: the crispy exterior of pan-fried chicken with the juicy succulence of a baked dish.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/2 cup lemon juice
• 1/4 cup chopped fresh parsley
• 1/4 cup butter, cubed

Step-by-Step Instructions:

1. Prepare the Chicken: Season the chicken pieces with salt and pepper. Dredge them in flour, shaking off any excess.
2. Preheat the Oven: Set your oven to 400°F (200°C).
3. Heat the Oil: In a large skillet, heat the olive oil over medium-high heat.
4. Brown the Chicken: Add the chicken pieces to the skillet and cook for about 2-3 minutes per side, or until golden brown on all sides.
5. Transfer to Baking Dish: Transfer the browned chicken pieces to a 9×13 inch baking dish.
6. Deglaze the Skillet: Add the white wine to the skillet and bring to a boil. Scrape up any browned bits from the bottom of the pan. Pour the deglazed liquid over the chicken in the baking dish.
7. Add Broth and Lemon Juice: Pour the chicken broth and lemon juice over the chicken.
8. Bake: Bake for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
9. Add Parsley and Butter: Sprinkle the chopped parsley over the chicken and add the cubed butter. Stir gently to combine.
10. Serve: Serve immediately over pasta or rice.

Variations:

• Capers: For a briny twist, add 1/4 cup of capers to the sauce before baking.
• Artichokes: Sauté 1/2 cup of chopped artichoke hearts in olive oil and add them to the baking dish along with the chicken.
• Sun-Dried Tomatoes: Enhance the flavors with 1/4 cup of chopped sun-dried tomatoes.
• Spinach: Wilt 1 cup of fresh spinach and stir it into the sauce before serving.

Benefits of Baked Chicken Piccata:

• Healthier: Baking reduces the amount of fat compared to pan-frying.
• Crispy Exterior: The flour coating creates a crispy crust while the baking process ensures even cooking.
• Juicy Interior: The baking method seals in the moisture, resulting in tender and succulent chicken.
• Easy Cleanup: No need to scrub a greasy skillet after baking.

Serving Suggestions:

• Pasta: Serve over your favorite pasta, such as spaghetti, linguine, or fettuccine.
• Rice: Pair it with fluffy white rice or flavorful brown rice.
• Vegetables: Accompany with roasted vegetables like asparagus, broccoli, or zucchini.
• Bread: Serve with crusty bread to soak up the delicious sauce.

Conclusion: A Culinary Triumph

Our baked chicken piccata recipe is a culinary masterpiece that will impress your taste buds and leave you craving more. Its combination of crispy texture, succulent meat, and tangy lemon-butter sauce creates a flavor profile that is both satisfying and memorable. Whether you enjoy it as a main course or as part of a special occasion meal, this dish is sure to become a family favorite.

Frequently Asked Questions (FAQs):

Q: Can I use boneless, skin-on chicken breasts?
A: Yes, you can use boneless, skin-on chicken breasts. However, be sure to remove the skin before serving.

Q: Can I make this recipe in a cast-iron skillet?
A: Yes, you can use a cast-iron skillet for both browning the chicken and baking the dish.

Q: How can I thicken the sauce more?
A: If desired, you can thicken the sauce by adding a cornstarch slurry (equal parts cornstarch and water) to the skillet before adding the chicken broth and lemon juice.