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Pasta Chicken

Oven Baked Chicken Piccata

Published: Jul 11, 2015 | 29 Comments

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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
5 from 2 votes
Print
Oven-Baked Chicken Piccata
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 easy to make and makes a 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
  1. Preheat oven to 400 F.
  2. Brush chicken thighs thoroughly with melted butter. Arrange chicken in a medium-size baking pan. 

  3. Sprinkle minced garlic over and around the chicken thighs. 

  4. Add lemon slices and capers around the chicken thighs. 

  5. 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.

  6. 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.
  7. To serve, spoon caper mixture over chicken. Sprinkle with finely chopped green onions.
Recipe Notes

Adapted from BHG

Nutrition Facts
Oven-Baked Chicken Piccata
Amount Per Serving
Calories 684 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 20g125%
Cholesterol 266mg89%
Sodium 1167mg51%
Potassium 675mg19%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 2g2%
Protein 38g76%
Vitamin A 940IU19%
Vitamin C 39.6mg48%
Calcium 65mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Capers, Chicken, Dinner, Gluten Free, Lemon, Recipe Published: Jul 11, 2015 29 Comments

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Reader Interactions

Comments

  1. Kelly Martis

    Jan 04, 2021 at 5:53 pm

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

    Reply
  2. Nancy Freiling

    Nov 26, 2018 at 7:26 pm

    So delicious! A new favorite!

    Reply
    • Julia

      Dec 03, 2018 at 11:51 pm

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

      Reply
  3. Chelsea

    Apr 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

      Dec 27, 2018 at 5:48 pm

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

      Reply
      • Julia

        Jan 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
  4. Amber Hensen

    Mar 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

      Mar 29, 2017 at 12:38 am

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

      Reply
  5. Jessica

    Feb 13, 2017 at 12:04 pm

    My husband got boneless and skinless thighs. Will it still taste ok?

    Reply
    • Julia

      Mar 12, 2017 at 11:21 pm

      it will still be good, the cooking time might have to be reduced as boneless and skinless chicken usually cooks faster.

      Reply
  6. Ashley

    Feb 07, 2017 at 4:03 pm

    Could you substitute with chicken breasts?

    Reply
    • Julia

      Mar 12, 2017 at 11:50 pm

      If you use chicken breasts, the cooking time should be reduced as chicken breasts cook faster and dry faster.

      Reply
  7. Pam

    Jan 26, 2017 at 12:29 pm

    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!

    Reply
    • Julia

      Jan 30, 2017 at 11:45 pm

      Great idea! Also, I found not all lemons are created equal, some lemons are definitely more bitter than others! 🙂

      Reply
  8. Johanna

    Jan 23, 2017 at 5:47 pm

    How would you adjust for skinless thighs? Bought that kind by mistake.

    Reply
    • Julia

      Jan 31, 2017 at 1:53 am

      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.

      Reply
  9. Leah

    Oct 11, 2016 at 11:20 pm

    I made this yesterday and it was AMAZING! I used the “sauce” as dressing for my salad.
    Thanks for this recipe!

    Reply
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