Chicken Piccata is usually a decadent Italian-inspired dish of lightly fried chicken breasts smothered with a creamy lemon-caper sauce.
Since I try to aim for a balance of 80-90% easy healthy recipes for our family, I wanted to create a healthy chicken piccata recipe that kept all of the flavour of the original, while skipping the frying process.
By coating the chicken in a homemade cream of chicken soup and baking it, this recipe becomes much easier and lighter than the original fried & cream sauce-covered version. Broiling the casserole for the last few minutes of cooking creates a delicious & crunchy topping that lends this chicken piccata recipe a wonderful contrast in textures.
(You can also use canned cream of chicken or canned cream of mushroom soup to make the sauce.)
If making your own cream of chicken soup, add one chicken bouillon cube to 2 cups milk in a saucepan over medium heat. Once the bouillon cube is fully dissolved, whisk in 6 tablespoons of flour to thicken. Sometimes I also like to steep some dried mushrooms in the homemade cream of chicken soup.
Equipment needed to make chicken piccata: