Home / Recipes / Casserole / Easy Chicken Piccata Casserole
Jump to Recipe
CA
Author:
Kimber Matherne
Published:
Modified:
This site runs ads and generates income from affiliate links. Read my disclosure policy.
This easy Chicken Piccata Casserole recipe brings in all the delicious flavors of the classic Italian meal and makes it into a super quick, easy, and deliciousone pan dinner. It has all of the richness and tangy lemon flavor of the Chicken Piccata from your favorite restaurant but is simple to make even on the busiest of week nights.
this Recipe
Table of contents
Easy Chicken Piccata Casserole Recipe
Chicken Piccata has been one of my favorite meals for a LONG time! I used to only order it at restaurants, and eventually I learned to make it at home but it still takes a little more time and effort than I have to give on the average weeknight. When it came to figuring out what recipe I should share with you next, I started thinking how I could make chicken piccata easier so it could be something I could make more often.
In the end, I came out with a super creamy, perfect lemony casserole. While it is nowhere near authentic, it does do a really good job of taking those delicious flavors of classic chicken piccata and packing them in a WAY easier to make package.
If Italian is your favorite, you might want to try out some of my other easy Italian chicken recipes like Baked Chicken Marsala, Bruschetta Chicken, Caprese Chicken, Tuscan Garlic Chicken, and Creamy Pesto Chicken Casserole.
Or you can see a big list of my favorite baked chicken recipes here!
Recipe Notes
As I have mentioned a few times, the absolute best part about this dish (next to the taste of course!) is how easy it is to make. I am going to walk through a few things here just to answer any questions that may come up while making this.
You can find the full, printable recipe card at the bottom of this post.
Chicken Piccata Casserole Ingredients
- Chicken breast-This is about 3-4 normal sized chicken breasts. If your chicken breasts are extra thick, I recommend slicing them in half so they are half the thickness so they will cook more quickly and evenly.
- Cream of Chicken soup-I use the regular Campbell’s cream of chicken soup. The 98% fat free version is thinner and can be substituted, but the sauce will be thinner over all. You can also make homemade cream of chicken soup.
- Fresh lemon juice-This will be about 1 large lemon’s worth of juice
- Capers-A small jar of capers is generally 4 oz, so you will just need half the jar or 2 oz. If you really like capers though you can add more!
- Freshly grated parmesan cheese-You can buy a block of parmesan and grate it or buy it pregrated at the store, just don’t use the powdery kind for the best result.
- Seasonings- We are keeping it simple with garlic powder, salt and pepper.
- NOTE: The original recipe for this casserole included white wine since that is traditional to chicken piccata. Over the years I have found that there is almost no difference in flavor if you leave out the white wine, so I have adapted the recipe to a more simple version that excludes it. If you want to add the wine, you can add 2 tablespoons to the soup mixture.
Garnish (optional)
- Lemon-You won’t eat this but if you have a lemon you can bake on top of the chicken, it adds some extra flavor as it bakes and then makes for a gorgeous presentation when it comes out of the oven!
- Fresh parsley, chopped
Recipe Step by Step
Place you chicken breast in a large casserole dish. Make sure they have enough space to sit flat without overlapping.
Combine the chicken soup with the white wine, lemon juice, capers, and seasonings and mix.
Spread the cream of chicken soup mixture over the chicken breast and top with parmesan cheese.
Add lemon slices and bake until the chicken is cooked through and the edges of the casserole are bubbling.
Recipe Tips
- Can I use chicken tenderloins, thighs, or other chicken cuts?
Yes! Other cuts of chicken will work nicely in this dish. Both chicken tenderloins or boneless, skinless chicken thighs will work really well. The cooking time will most likely be reduced in both cases, so keep an eye on it to make sure it doesn’t over cook. When the dish is done the chicken will be 160˚F internally.
- Use a large dish- This enables the chicken to sit flat in the dish and the casserole to cook more quickly and evenly.
- Speed it up! If you want the casserole to cook even more quickly, you can cut the chicken breast into smaller chunks.
Freezer Meal Instructions
Chicken Piccata Casserole can make a great freezer meal. You can freeze this either before or after cooking.
To freeze before cooking
- mix the sauce and place it in one freezer bag
- Then put the chicken in a separate bag.
- When you are ready to cook, thaw everything, remix the sauce and assemble and bake as directed.
To freeze after cooking
- Let cooked casserole cool to room temperature.
- Store in an airtight container in meal sized portions and place in the freezer for up to a month.
What to serve with Chicken Piccata Casserole
The great thing about this meal is that the main part is baked all in one casserole dish. You can pair it with a couple of simple sides and have an awesome dinner on the easy. You can go with classic options, low carb options or a couple from each. It’s up to you!
Here are a few things that you might even find on the menu served with Chicken Piccata at your local Italian restaurant:
- Pasta
- Garlic bread, or breadsticks
- Mashed potatoes- These are my favorite Mashed Potatoes!
- Sauteed Spinach (or other greens)
- Italian House Salad
- Parmesan Roasted cauliflower
- Other veggies like my favorite garlic green beans
My personal favorite is the sauteed spinach, and my husband loves putting the chicken piccata on a bed of mashed potatoes and smothering it with sauce! If you have a favorite way to serve it, make sure to leave me a note in the comments so I can try it out!
More Easy Chicken Casseroles
I hope that your family enjoys this dinner as much as mine does!
If you do get a chance to try it, I would love it if you let me know! You can leave me a comment below, or if you post a picture on Instagram, make sure to tag me @easyfamilyrecipes so that I can see what you are cooking up! It makes my day to see others enjoying the recipes that I share!
If you loved this, make sure to try a few of my other easy casserole recipes. Here are a few favorites:
- Chicken Cordon Bleu Casserole
- Easy Salsa Chicken
- Creamy Chicken and Rice Casserole
- Broccoli Cheddar Chicken and Rice
Chicken Piccata Casserole
By: Kimber Matherne
4.47 from 13 votes
This easy Chicken Piccata Casserole is a hit with the youngest to the oldest in our family! The creamy sauce combined with the tangy lemon and tender chicken is the perfect combination. The best part is that it all bakes in one dish for quick and easy prep and simple clean up!
Prep Time: 10 minutes mins
Cook Time: 35 minutes mins
Total Time: 45 minutes mins
8 servings
Rate this Recipe Print Pin
Save
Ingredients
- 2 lbs boneless skinless chicken breast
- 1 can, 10.5 oz Cream of Chicken soup
- 1/4 cup fresh lemon juice
- 1/2 jar, 4 oz capers
- 3/4 cup freshly grated parmesan cheese
- 1 tsp garlic power
- 1/2 tsp salt
- 1/2 tsp pepper
- Garnish, optional
- 1 lemon, thinly sliced
- Fresh parsley, chopped
Instructions
Preheat the oven to 375˚F.
Mix the cream of chicken soup, lemon juice, capers, 1/2 cup parmesan cheese, garlic, salt and pepper together in a bowl.
Lay the chicken breasts flat on the bottom of a large casserole dish. Pour the cream of chicken soup mixture over the top and spread it evenly. Top with the remaining 1/4 cup parmesan cheese and top with two lemon slices on each chicken breast.
Bake for 35-45 minutes or until the chicken is cooked through (160˚F internal temp) and the sides are bubbly.
Add freshly chopped parsley over top and serve. Remove lemon slices before eating. Enjoy!
Last step!Share a picture on Instagram and tag me at @easyfamilyrecipes!
Recipe Notes
- You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
- Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
NOTE: The original recipe for this casserole included white wine since that is traditional to chicken piccata. Over the years I have found that there is almost no difference in flavor if you leave out the white wine, so I have adapted the recipe to a more simple version that excludes it. If you want to add the wine, you can add 2 tablespoons to the soup mixture.
Nutrition Information
Serving: 8oz chicken and 1/2 cup sauce, Calories: 389kcal (19%), Carbohydrates: 9g (3%), Protein: 55g (110%), Fat: 16g (25%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 127mg (42%), Sodium: 1157mg (50%), Potassium: 0mg, Fiber: 0g, Sugar: 2g (2%), Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
You may also like…
Creamy Pesto Chicken Casserole
Chicken Broccoli Cheese Casserole
Shredded BBQ Chicken Casserole
Jalapeno Popper Chicken Bake
Sign up to join our free recipe club & receive new recipes each week!
4.47 from 13 votes (5 ratings without comment)
Leave a Reply
-
Michelle
Hi! Recipe doesn’t include how much white wine should be added. Can you please share? Thank you, so excited to try this one.
Reply
-
Kimber Matherne
Hi Michelle- sorry for the confusion! The original recipe for this casserole included white wine since that is traditional to chicken piccata. Over the years I have found that there is almost no difference in flavor if you leave out the white wine, so I have adapted the recipe to a more simple version that excludes it. If you want to add the wine, you can add 2 tablespoons to the soup mixture.
Reply
-
-
Faith Margiotti
How much wine? I don’t see it listed
Reply
-
Kimber Matherne
Hi Faith! Sorry for the confusion! The original recipe for this casserole included white wine since that is traditional to chicken piccata. Over the years I have found that there is almost no difference in flavor if you leave out the white wine, so I have adapted the recipe to a more simple version that excludes it. If you want to add the wine, you can add 2 tablespoons to the soup mixture.
Reply
-
-
Sheri
This recipe was really good! I agree with some previous posters about the saltiness so I would omit the salt next time and I halved the lemon because it’s not my favorite. Kids ate it up!Reply
-
Rosalee
I’m confused in your more detailed instructions it talks about white wine but the recipe card doesn’t show anything about it. Am I missing something? Do we use white wine or not?
Reply
-
Kimber Matherne
Hi Rosalee! Sorry for the confusion! The original recipe for this casserole included white wine since that is traditional to chicken piccata. Over the years I have found that there is almost no difference in flavor if you leave out the white wine, so I have adapted the recipe to a more simple version that excludes it. If you want to add the wine, you can add 2 tablespoons to the soup mixture.
Reply
-
-
Janelle
I see wine in the picture and the description, but I don’t see it in the Ingredients list. How much wine is needed?
Reply
-
Kimber Matherne
Hi Janelle! Sorry for the confusion! The original recipe for this casserole included white wine since that is traditional to chicken piccata. Over the years I have found that there is almost no difference in flavor if you leave out the white wine, so I have adapted the recipe to a more simple version that excludes it. If you want to add the wine, you can add 2 tablespoons to the soup mixture.
Reply
-
←Older Comments
12
