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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!
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.
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!
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
Oven-Baked Chicken Piccata
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
Nutrition
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.
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.
Hi Jessica, I just made this last night with skinless, boneless thighs and it was great! I brushed it with olive oil, seasoned it with lemon pepper and put it on top of the lemons and poured in the chicken broth. Then, I sprinkled the tops with some unseasoned Panko crumbs and it was delicious! It was crunchy from the Panko, so you didn't need the skin to get that crunchy crust....plus less fat.
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!
I typically only eat lemons and molasses. However, when my fainting spells and stomach pains from starvation were particularly strong one day, I decided to eat some chicken. Since this dish included lemons, I allowed myself to greedily eat some real food. I later angrily scolded myself for this terrible act, but boy, it was great! My boyfriend liked it too!
Thanks Julia!
Hi Becca. We all have our reasons for why we eat one way or another, but I would like to urge you to consider breaking your lemon/molasses fast if you are suffering from fainting spells and stomach pains. Your body is clearly telling you that you need something more nourishing! Breaking a fast is best done with easy-to-digest foods such as salads and light vegetables. Proteins/meat are very difficult to digest when you haven't eaten anything solid for a while. I recently broke a 10-day lemonade fast with guacamole, and it was the best darn guacamole I've ever had! I understand how the chicken might have been the best thing you've eaten. 😉 But please be kind to your body. It's the only one you have. In good health, Sandy.
I hate to cook, however, every once in a while I do cook. This is absolutely the very BEST Chicken Piccata I have ever had and I enjoy making it. 7 stars out of 5!!
We enjoyed this recipe. I did take off the skin cause I don't like it.I also cooked for about 50 minute s since my pieces were large. Very tasty and not dry at all.
I'm cooking this for dinner right now. It smells wonderful!! However 30 minutes and my chicken is still pink and skin isn't crispy. I bumped temp up to 415 and added 10 more minutes. Will edit this to let you know how it turned out!
I forgot to mention that I made a sauce from the juices to pour over the chicken. First, pour the juices into a sauce pan and turn on the stove burner to low. Then, mix well 2 tablespoons flour with 2/3 cup milk in a microwave safe bowl, then heat the milk and flour in the microwave for 30 seconds. Third, add the milk/flour mixture to the juices heating up in the saucepan. Whisk the mixtures well until blended then cook on a low/medium boil for 2 minutes. Turn off the heat and let the mixture cool slightly to thicken. Spoon over chicken. Yummy!
Great idea for the sauce! And, to make it gluten free, I would use gluten free flour.
Loved the taste of this. Thank you ever so much. The chicken wasn't quite cooked after 30 minutes tho, could have left it in for 45 total. Popped it into the microwave for another 5 and it cooked all the juices to run clear.
Hi Julia ! I was searching for the oven baked chicken piccata recipe and landed on your site, first time I came across your site and i must say i am impressed. Your recipe is very easy to make. I have a question though can I add cinnamon powder powder and ginger to this to make it more digestive and added flavours ? TIA
Just tried this for dinner tonight and it was fabulous! I will definitely make it again.
chicken piccata is soooo delicious and i love that this recipe is baked!
While I have always enjoyed cooking and have raised two generations on my cooking, I still always look for an easy peasy recipe for just me! This is it! I will go to this dish when chicken is on the menu. Thanks so much for sharing this!