Chicken Piccata Casserole Recipe
This Chicken Piccata Casserole is a comforting and easy-to-make twist on the classic Chicken Piccata. Tender chicken breasts, pasta, a zesty lemon-caper sauce, and a cheesy topping are all baked together for a delicious and satisfying meal. This casserole brings all the flavors of the traditional dish in a more accessible and family-friendly form. Perfect for busy weeknights, it can be prepped in advance and baked when you're ready to eat.
Equipment
- 1 large skillet (for cooking chicken and sauce)
- 1 9x13-inch casserole dish
- 1 cutting board (for prepping chicken)
- 1 sharp knife (for slicing chicken)
- 1 medium saucepan (for making sauce)
- 1 large spoon or spatula (for mixing and layering)
- 1 Measuring Cup (for liquids)
- 1 whisk (optional, for mixing sauce)
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 8 ounces pasta (preferably penne or rotini)
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup butter
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons capers, drained
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or butter.
- Cook the Pasta: Cook the pasta according to package instructions until al dente, then drain and set aside.
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Lightly dredge them in flour to coat.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 4-5 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
- Make the Piccata Sauce: In the same skillet, melt butter over medium heat. Add the lemon juice, capers, and chicken broth, scraping up any bits left from the chicken. Stir in the heavy cream and simmer for 2-3 minutes until the sauce thickens slightly.
- Assemble the Casserole: Slice the cooked chicken into thin strips. In a large mixing bowl, combine the pasta, sliced chicken, and Piccata sauce. Stir until evenly coated.
- Transfer to Casserole Dish: Pour the chicken and pasta mixture into the prepared casserole dish. Top with shredded mozzarella and grated Parmesan cheese.
- Bake: Place the casserole in the oven and bake for 20-25 minutes, until bubbly and golden on top.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley before serving. Enjoy!
Notes
- Chicken: You can substitute chicken thighs for breasts if you prefer dark meat or want a richer flavor.
- Pasta Options: Feel free to use any pasta shape you prefer. Penne or rotini hold the sauce well, but spaghetti or farfalle can work too.
- Make-Ahead: This casserole can be made in advance. Assemble everything and refrigerate it (without baking) for up to 1 day. When ready to bake, add 5-10 minutes to the baking time since it will be cold.
- Freezing: You can freeze the casserole before baking. Wrap it tightly with plastic wrap and aluminum foil, and store in the freezer for up to 3 months. Thaw overnight in the fridge and bake as usual.
- Gluten-Free: Use gluten-free pasta and a gluten-free flour blend to make the dish gluten-free.
- Cream Substitute: For a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy cream option.