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:
- 2 cups milk
- 1 chicken bouillon cube
- 6 Tablespoons butter
- 2 cloves garlic, minced or 2 tsp of jarred minced garlic
- 1 small white onion, peeled and thinly sliced
- 1.5 lbs. boneless, skinless chicken breasts- we like them long ad thinly sliced
- salt and freshly-ground black pepper in mix and a little on top
- 1 lemon, thinly sliced and halved
- 2 Tablespoons of Capers
- 1.5 lbs potatoes, 1/4" thick slices, optional
- Preheat oven to 425 degrees F.
- To make the homemade chicken soup, heat the milk over medium heat in a saucepan and whisk in the bouillon cube followed by the flour. (Feel free to replace these ingredients with canned cream of chicken soup and enough milk to thin it out.)
- While the homemade chicken soup cooks, thinly slice the potatoes and lemons.
- In a mixing bowl, add potatoes, onion, garlic, and chicken, and pour in the soup.
- Gently stir the mixture to coat the chicken and potatoes, and season with salt & pepper.
- Pour the chicken into a 9x13 baking dish, and arrange the lemon slices over top. You can also squeeze a bit of lemon juice on top. Sprinkle with capers and then cover the baking dish with foil.
- Bake for approximately 1 hour, until the potatoes are tender.
- Carefully remove the foil, change oven to the high "broil" setting for an extra 2-3 minutes to crisp up the top -- keep an eye on it so it doesn't burn.
- Remove from oven and serve warm.