Creamy Chicken Piccata Casserole
This Creamy Chicken Piccata Casserole recipe combines the classic elements of chicken piccata with the added creaminess of a casserole. It’s also great for busy families because you can make it ahead!!! It has the bright acidity from lemon juice, the brininess from capers, and the savory notes from chicken broth. The addition of the creamy sauce and parmesan cheese gives the casserole a smooth and luxurious texture.
Servings 4 servings
Ingredients
- 1 pound Chicken Breasts, boneless, skinless
- 2 Lemons (1 juiced, 1 sliced)
- ½ cup Fresh Italian Parsley chopped
- 1 Garlic Clove
- 3 Tablespoons Butter, salted
- 3 Tablespoons All Purpose Flour
- 1 cup Chicken Broth
- ½ cup Mayonnaise
- ¼ cup Parmesan Cheese grated
- ½ cup Capers
- 1 teaspoon Extra Virgin Olive Oil
- 1 teaspoon Salt as needed to season each chicken breast
- 1 teaspoon Fresh Ground Black Pepper as needed to season each chicken breast
Instructions
Prep Ahead Steps
- Cut the chicken into 2 in long pieces about 1 inch wide.
- Juice 1 lemon. Chop the parsley. Mince the garlic.
- For the sauce, first warm the broth slightly in the microwave or in a pot. Preheat a separate medium sauce pot on medium-low heat and add the butter. Once the butter is melted, whisk in the flour and let it cook for 1-2 minutes. Slowly whisk in the broth until fully combined into a smooth thick mixture. Cook for 3-4 minutes then remove from the heat.
- Separately in a medium mixing bowl, mix together the mayonnaise, garlic, Parmesan cheese, lemon juice, capers, and 1 tablespoon parsley. Slowly mix in about ½ cup of the warm butter/flour/broth sauce. (You don't want to pour it all in at once because the cold ingredients could separate or curdle.) Once fully combined, you can stir in the remainder of the warm sauce.
Cooking Steps
- Preheat the oven to 400 F degrees.
- Place the chicken breasts in a casserole dish coated with extra virgin olive oil. Season with salt and pepper on both sides. Then spread the sauce all over the top. Top with the lemon slices. Bake the chicken for 20-30 minutes, until the internal temp of the chicken reaches 165 F. Then turn the broiler on and cook for 5 more minutes to brown the top.
- Let the chicken rest for 5 minutes before serving. Serve with rice or pasta and garnish with remaining parsley. Enjoy!
