Chicken Piccata Casserole
Description
This chicken piccata casserole recipe features the usual lemon, capers, parsley, butter, and flour but skips splatters because it is baked in the oven.
Ingredients
•
cooking spray
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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2 cloves garlic, minced
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1/2 cup chicken broth
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1/2 cup half-and-half
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3/4 cup grated Parmesan cheese, divided
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1/4 cup lemon juice
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1/4 cup capers, drained
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salt and ground black pepper to taste
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3 (8 ounce) skinless, boneless chicken breast halves
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1 medium lemon, sliced
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3 tablespoons dry bread crumbs
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2 tablespoons chopped fresh parsley, or to taste
Directions
1
Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch casserole dish with cooking spray.
2
Melt butter in a medium skillet over medium heat. Stir in flour and garlic; stir constantly until garlic is fragrant and flour is well combined, about 1 minute. Stir in chicken broth and half-and-half. Bring to a boil, stirring frequently, until sauce is bubbly and thick, about 5 minutes.
3
Off heat, stir in ½ cup Parmesan cheese, lemon juice, capers, salt, and black pepper; set aside.
4
Slice each chicken breast lengthwise into 2 cutlets; place in a single layer in the prepared dish. Season with salt and black pepper. Spread sauce evenly over cutlets; top with lemon slices.
5
Combine remaining ¼ cup Parmesan cheese and bread crumbs in a small bowl; sprinkle evenly over casserole.
6
Bake in the preheated oven until an instant-read thermometer inserted into cutlets reads 165 degrees F (74 degrees C), 20 to 25 minutes. Garnish with parsley; serve warm.