Savory Chicken Piccata Casserole for Cozy Family Dinners

A delightful Chicken Piccata Casserole that brings a touch of Italy to your table, combining zesty flavors and comforting ease.

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Prep Time 15

Cook Time 25

Resting Time 3

Total Time 43

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

4 tablespoons Butter Substitute with olive oil for a dairy-free option.
1/4 cup Flour Use a gluten-free flour blend if needed.
4 cloves Garlic Use garlic powder in a pinch (1/2 teaspoon per clove).
2 cups Chicken broth Vegetable broth can be used for a lighter flavor.
1 cup Half-and-half Substitute with whole milk or a non-dairy milk for a lighter sauce.
1 cup Parmesan cheese Pecorino Romano is a good alternative.
1/4 cup Lemon juice Use bottled lemon juice if fresh is not available.
2 tablespoons Capers Olives can be used for a different flavor profile.
1 teaspoon Salt Adjust quantities based on taste.
1 teaspoon Black pepper Adjust quantities based on taste.

For the Casserole

1 can Cooking spray Use olive oil for greasing.
3 pounds Boneless, skinless chicken breasts Chicken thighs can be used for more flavor.
1 medium Lemon slices Lemon zest can be used if slices are not available.
1 cup Panko breadcrumbs Regular breadcrumbs can be used but will be less crispy.
1/4 cup Fresh parsley Dried parsley can be used if fresh is not available.

Equipment

9x13-inch casserole dish
large skillet
meat thermometer

Method

Preparation

Preheat your oven to 375°F (190°C) and spray a 9x13 inch casserole dish with cooking spray. Mince garlic, squeeze lemon juice, slice a lemon, chop parsley, and gather capers. Pound chicken breasts to 1/2-inch thickness and slice into 1-inch strips.

Make the Sauce

Melt 4 tablespoons of butter in a skillet over medium heat, add minced garlic, cook for 1 minute. Stir in 1/4 cup flour, and gradually add 2 cups chicken broth and 1 cup half-and-half. Bring to a gentle boil, simmer for 5 minutes, then stir in 1 cup Parmesan cheese, lemon juice, and capers. Season with salt and pepper.

Combine Ingredients

Spread chicken strips in the casserole dish, pour sauce over chicken, and arrange lemon slices on top.

Prepare Topping

Combine 1/2 cup grated Parmesan cheese with 1 cup panko breadcrumbs and mix well. Sprinkle over chicken sauce mixture.

Bake

Bake in the oven for 20–25 minutes until chicken reaches 165°F and topping is golden brown. Avoid overbaking.

Serve

Let the casserole rest for 2–3 minutes before serving. Garnish with freshly chopped parsley and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7.5gCholesterol: 120mgSodium: 900mgPotassium: 850mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 350mgIron: 2mg

Notes

Ensure chicken strips are of uniform thickness for even cooking. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months without topping.

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