Oven Baked Chicken Thighs with capers, lemon, and garlic! This baked chicken piccata takes about 40 minutes to make (most of which is idle baking time) and is a very flavorful weeknight dinner. Gluten free, low-carb, KETO friendly recipe!
What makes this baked chicken piccata KETO friendly
- The ingredients include butter and chicken thighs – both have high fat, low sugar content.
- Chicken piccata contains foods that are high in protein and low in carb, such as chicken bone-in, skin-on chicken thighs.
- There is no flour, no grains, nothing with gluten in this recipe. Gluten free recipe.
- Capers and garlic are great KETO friendly foods.
Ingredients for baked chicken piccata
- bone-in, skin-on chicken thighs
- butter
- garlic
- lemon
- capers
- reduced-sodium chicken broth
- salt
- ground black pepper
- green onions
How to bake chicken piccata
This chicken recipe is so delicious and unbelievably easy to make! Just brush the chicken thighs with butter (to ensure crispy skin); arrange the chicken in the baking pan; add sliced lemons, capers, garlic, and chicken broth; and bake for 30 minutes. So easy!
This gluten free chicken piccata comes out juicy and flavorful every time!
Related KETO Friendly Chicken Recipes
- Low-carb, gluten free chicken bake with Cheddar cheese: Broccoli Bacon Cheddar Chicken
- Chicken breasts are smothered with creamed spinach, sun-dried tomatoes, and bacon, and then baked in the oven: Chicken Smothered with Bacon and Creamed Spinach
- Here is another low-carb, keto-friendly, gluten free chicken breast recipe with Mozzarella cheese: Basil Pesto Tomato Mozzarella Chicken Bake
Oven Baked Chicken Piccata (Gluten Free)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Oven Baked Chicken Thighs with capers, lemon, and garlic! This baked chicken piccata is super easy and very flavorful weeknight dinner. Gluten free recipe!
Course: Main Course
Cuisine: American, Italian
Servings: 2 servings
Calories: 684 kcal
Ingredients
- 4 chicken thighs bone-in skin-on
- 3 tablespoons butter , melted
- 4 cloves garlic , minced
- 1 lemon , thinly sliced
- 3 tablespoons capers
- 1/2 cup chicken broth reduced-sodium
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 green onions , cleaned and finely chopped
Instructions
- Preheat oven to 400 F.
- Brush chicken thighs thoroughly with melted butter. Arrange chicken in a medium-size baking pan. Sprinkle minced garlic over and around the chicken thighs. Add lemon slices and capers around the chicken thighs. Add chicken broth to the bottom of the baking pan, without pouring it over the chicken thighs (chicken thighs should only have butter brushed over them - to make the skin crispy). Sprinkle salt and pepper on top.
- Bake the chicken until completely cooked through and the skin on top is golden brown and crispy, for about 30 minutes. An internal temperature should register 175 degrees F.
- To serve, spoon caper mixture over chicken. Sprinkle with finely chopped green onions.
Recipe Notes
Adapted from BHG
Nutrition Facts
Oven Baked Chicken Piccata (Gluten Free)
Amount Per Serving
Calories 684 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 20g 100%
Cholesterol 266mg 89%
Sodium 1167mg 49%
Potassium 675mg 19%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 2g
Protein 38g 76%
Vitamin A 18.8%
Vitamin C 48%
Calcium 6.5%
Iron 14.5%
* Percent Daily Values are based on a 2000 calorie diet.
So delicious! A new favorite!
Thank you, Nancy! I am glad you liked it!
Can this be prepped the night before? Can you have the chicken maranating in the piccata sauce night before cooking?
I’ve made this twice already. I double the sauce and serve over noodles or rice. It is really good! I love capers! Thanks for the awesome recipe.
Thank you! I am so glad you liked the recipe! 🙂
My husband got boneless and skinless thighs. Will it still taste ok?
it will still be good, the cooking time might have to be reduced as boneless and skinless chicken usually cooks faster.
Could you substitute with chicken breasts?
If you use chicken breasts, the cooking time should be reduced as chicken breasts cook faster and dry faster.
The sauce had a bitter taste to it. I think it came from the pith/skin of the lemons. Next time I’ll juice the lemon instead of slicing and see if that makes a difference. Otherwise, it was good!
Great idea! Also, I found not all lemons are created equal, some lemons are definitely more bitter than others! 🙂
How would you adjust for skinless thighs? Bought that kind by mistake.
Skinless chicken thighs are usually thinner, so I would just follow the recipe as is, and watch the chicken closely towards the last 10 minutes of cooking – it might be done faster than the skin-on chicken thighs. Really depends on how thin your skinless chicken thighs are.
I made this yesterday and it was AMAZING! I used the “sauce” as dressing for my salad.
Thanks for this recipe!