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This Easy Baked Chicken Piccata takes a great meal concept — and improves on it! Instead of dredging chicken in coating and frying it: This chicken gets baked — easier, healthier, and you still get crispy skin! Instead of using dairy, this recipe creates flavorful pan juices, yet still uses the vital ingredients that are hallmarks of the delicious original recipe: chicken stock, capers and lemons!
We end up with an impressive and anti-inflammatory dinner fit to feed anyone — even those on restricted extra healthy diets.
Enjoy for Real food, Budget-friendly, Gluten-free, Anti-Inflammatory, Low vA (VAD), Whole30, Paleo, Keto, AIP and more.
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Ingredients in Easy Baked Chicken Piccata
Five simple ingredients create this delicious dinner, plus a few seasonings:
- chicken thighs, bone-in skin-on
- olive oil, or avocado oil
- lemon
- capers
- chicken broth — See how to make easy homemade chicken stock here.
- quality salt
- ground black pepper, optional — omit for VAD
- fresh dill
How to make Baked Chicken Piccata
The prep time for this recipe is 10 minutes, and the bake time is 30 minutes.
So it’s a quick homemade dinner recipe for any night of the week — or for guests (because it looks pretty and impressive when served, and side dishes for it are easy).
- Preheat oven to 400°F. Brush medium-size baking pan lightly with oil.
- Brush chicken thighs with oil. Arrange chicken in baking pan.
- Add halved lemon slices and capers around the chicken thighs.
- Pour the chicken broth into the bottom of the baking pan, being careful not to pour it over the chicken thighs (they should only be brushed with olive oil to keep the skin crispy). Season with salt and optional pepper, then add a sprig of fresh dill on the top of each thigh.
- Bake until the chicken is fully cooked and the skin is golden brown and crispy, about 30 minutes. The internal temperature should reach 175°F (but I never check, as it gets easy to tell if they’re cooked).
- To serve, spoon caper mixture over rice or under chicken.
- Serve with rice and salad/cooked veggie.
Easy Baked Chicken Piccata
Equipment
- baking pan medium size (or casserole dish)
Ingredients
- 6 chicken thighs bone-in skin-on
- 3 Tablespoons olive oil or avocado oil
- ½ lemon thinly sliced into halves, peeled for VAD or if preferred
- 2 Tablespoons capers
- ½ cup chicken broth
- 1 teaspoon salt
- ¼ teaspoon ground black pepper optional — omit for VAD
- fresh dill
Instructions
- Preheat oven to 400°F. Brush medium-size baking pan lightly with oil.
- Brush chicken thighs with oil. Arrange chicken in baking pan.
- Add halved lemon slices and capers around the chicken thighs.
- Pour the chicken broth into the bottom of the baking pan, being careful not to pour it over the chicken thighs (they should only be brushed with olive oil to keep the skin crispy). Season with salt and optional pepper, then add a sprig of fresh dill on the top of each thigh.
- Bake until the chicken is fully cooked and the skin is golden brown and crispy, about 30 minutes. The internal temperature should reach 175°F.
- To serve, spoon caper mixture over rice or under chicken.
- Serve with rice and salad/cooked veggie.
Nutrition
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