• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Cozy Meals
  • Chicken
  • Pasta
  • Side Dishes
  • Seafood
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cozy Meals
    • Chicken
    • Pasta
    • Side Dishes
    • Seafood
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Oven Baked Chicken Piccata

    Published: Jul 11, 2015 / 33 Comments

    25.7K shares
    • Facebook1.1K
    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
    4.89 from 59 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 mins
    Cook Time 30 mins
    Total Time 40 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.

    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!
    « Garlic Shrimp Alfredo in a Creamy Four Cheese Pasta Sauce
    Spicy Cajun Shrimp »
    25.7K shares
    • Facebook1.1K

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. 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
    2. Kelly Martis

      January 04, 2021 at 5:53 pm

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

      Reply
    3. 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
    4. 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
    5. 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
    6. Jessica

      February 13, 2017 at 12:04 pm

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

      Reply
      • Julia

        March 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
      • Joanne

        February 17, 2021 at 12:12 pm

        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.

        Reply
    7. Ashley

      February 07, 2017 at 4:03 pm

      Could you substitute with chicken breasts?

      Reply
      • Julia

        March 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
    8. Pam

      January 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

        January 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
    9. Johanna

      January 23, 2017 at 5:47 pm

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

      Reply
      • Julia

        January 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
    10. Leah

      October 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
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    I have made and tested all of the recipes presented on this site personally.

    I also personally do all of the writing and the original photography for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Fall Favorites

    • Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
    • Stuffed Butternut Squash with Spinach, Bacon, and Cheese
    • Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
    • Brussels Sprouts with Bacon, Pecans, and Cranberries

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2022 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.