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    Oven Baked Chicken Piccata

    Published: Jul 11, 2015 / 37 Comments

    26.1K shares
    • Facebook1.2K
    Recipe Print

    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 and low-carb recipe!

    chicken dinner, oven baked chicken, oven baked chicken thighs

    Gluten-free and low-carb recipe

    • 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.

    baked chicken thighs, baked chicken with lemon and capers

    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!

    chicken thighs recipes baked, gluten free dinner, chicken dinner

    Other 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 and gluten-free chicken breast recipe with Mozzarella cheese: Basil Pesto Tomato Mozzarella Chicken Bake
    4.74 from 106 votes

    Oven-Baked Chicken Piccata

    Oven-Baked Chicken Thighs with capers, lemon, and garlic! This baked chicken piccata is easy to make and makes a very flavorful weeknight dinner. Gluten-free recipe!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine American, Italian
    Servings 2 servings
    Calories per serving 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
    • ½ cup chicken broth reduced-sodium
    • ¼ teaspoon salt
    • ¼ 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. Internal temperature should register 175 degrees F.
    • To serve, spoon caper mixture over chicken. Sprinkle with finely chopped green onions.

    Notes

    Adapted from BHG

    Nutrition

    Nutrition Information
    Oven-Baked Chicken Piccata
    Amount per Serving
    Calories
    684
    % Daily Value*
    Fat
     
    55
    g
    85
    %
    Saturated Fat
     
    20
    g
    125
    %
    Cholesterol
     
    266
    mg
    89
    %
    Sodium
     
    1167
    mg
    51
    %
    Potassium
     
    675
    mg
    19
    %
    Carbohydrates
     
    10
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    38
    g
    76
    %
    Vitamin A
     
    940
    IU
    19
    %
    Vitamin C
     
    39.6
    mg
    48
    %
    Calcium
     
    65
    mg
    7
    %
    Iron
     
    2.6
    mg
    14
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword baked chicken piccata, gluten free chicken piccata
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. Peggy Dunn

      May 12, 2023 at 7:24 pm

      Do you have to use thighs with skin and bone in? I am seeing boneless skinless thighs in the grocery store. Haven't made these yet but have loved every recipe of yours I have tried and some have become regulars in my menu rotation.

      Reply
      • Julia

        June 07, 2023 at 8:18 pm

        Peggy, you can definitely use skinless boneless chicken thighs. They will probably cook faster than 40 minutes, so I would check them after 25 minutes of cooking.

        And, I am so glad you love my recipes ! ❤️

        Reply
    2. Nanette

      May 01, 2023 at 1:50 pm

      Sounds delicious. I was wondering. I plan to prepare enough for 8 servings. Would you suggest increasing the baking time??
      I look forward to your suggestion.
      Thank you
      Nanette

      Reply
      • Julia

        June 07, 2023 at 9:15 pm

        Nanette, if your oven is big enough to accommodate 8 servings, you probably don't even have to adjust the baking time.

        Reply
    3. Marion

      April 03, 2022 at 10:44 am

      Very tasty! I put most of the lemon slices in the bottom of the pan, which elevated the thighs and exposed a little more of the skin. I also scattered some of the capers on top of the thighs so there were crispy capers mixed in with the ones that simmered in the sauce. I didn't have any scallions but will try that next time -- I used finely chopped parsley instead.

      I would like the sauce to be a little thicker. Would you recommend removing the chicken thighs when they are done and reducing the sauce on the stove (I used a cast iron skillet instead of a baking dish)? Or would you thicken it with a cornstarch slurry? Thanks for a great recipe.

      Reply
      • Julia

        April 24, 2022 at 10:51 pm

        Marion, thank you for such thoughtful and detailed feedback - I really appreciate it! 🙂 Love your idea of putting lemon slices primarily under the chicken thighs to elevate them!

        If you'd like to thicken the sauce, I would remove the chicken thighs when they are done, and thicken the sauce with the cornstarch slurry just like you suggested. You might have to add more chicken broth or even some white wine at this point.

        Reply
    4. Stephanie

      April 24, 2021 at 6:21 pm

      Hi Julia , I just wanted to thank you for the recipe and tell you how yummy it really was !! Oh my goodness so good !!! Lol I used the chicken thighs which is perfect cause they are nice and juicy not dry when compared to breast in oven . Great choice by the way just sayin on your part .. I put the butter but I also added rosemary garlic spice to the chicken just sprinkle. Also I didn’t have lemon slices so I just put some lemon juice other then that followed recipe to the end . Thank again for this yummy goodness and be safe !!! Have a great day !!!!

      Reply
    5. Kelly Martis

      January 04, 2021 at 5:53 pm

      Do you cover the pan or leave it uncovered ?? Looks amazing. Thanks!

      Reply
    6. Nancy Freiling

      November 26, 2018 at 7:26 pm

      So delicious! A new favorite!

      Reply
      • Julia

        December 03, 2018 at 11:51 pm

        Thank you, Nancy! I am glad you liked it!

        Reply
    7. Chelsea

      April 20, 2017 at 5:02 pm

      Can this be prepped the night before? Can you have the chicken maranating in the piccata sauce night before cooking?

      Reply
      • C

        December 27, 2018 at 5:48 pm

        Can this cooked in advance? Also is it still very delicious when served st room temperature?

        Reply
        • Julia

          January 11, 2019 at 5:27 pm

          Yes, you can make this a day ahead and then reheat it in the oven or in the microwave. I prefer to serve this hot or warm.

          Reply
    8. Amber Hensen

      March 23, 2017 at 10:51 pm

      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.

      Reply
      • Julia

        March 29, 2017 at 12:38 am

        Thank you! I am so glad you liked the recipe! 🙂

        Reply
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