Piccata Chicken Gratin
Elevate your weeknight dinner with this irresistible Piccata Chicken Gratin, a comforting yet elegant dish that’s perfect for any occasion. This recipe combines the tangy, vibrant flavors of traditional chicken piccata with the rich, creamy decadence of a gratin. Tender, golden-brown chicken breasts are coated in a luscious garlic-lemon sauce infused with capers and finished with a layer of Parmesan-breadcrumb topping that bakes to a golden, bubbly perfection. With a hint of dry white wine and a touch of heavy cream, this dish strikes the perfect balance of zesty and indulgent. Garnish with fresh parsley and lemon slices for a stunning presentation that’s as delightful to look at as it is to eat. Ready in under an hour, this Piccata Chicken Gratin is an impressive, crowd-pleasing casserole that will have everyone reaching for seconds! Perfect for family dinners, date nights, or casual gatherings.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces garlic cloves (minced)
- 1 cups chicken stock
- 0.5 cups dry white wine
- 2 tablespoons capers (drained)
- 3 tablespoons lemon juice (freshly squeezed)
- 0.75 cups heavy cream
- 0.5 cups Parmesan cheese (grated)
- 0.75 cups breadcrumbs
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 pieces lemon slices (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a shallow dish, combine the flour, salt, and black pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken breasts for 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and the unsalted butter. Once the butter has melted, add the minced garlic and sauté for 1 minute, or until fragrant.
Pour in the chicken stock and white wine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
Add the capers and lemon juice to the skillet, stirring to combine. Let the sauce reduce for about 5 minutes.
Stir in the heavy cream and simmer for 2-3 minutes until the sauce thickens slightly. Return the chicken breasts to the skillet, spooning some sauce over each piece.
Transfer the chicken and sauce to a 9x13-inch baking dish.
In a small bowl, mix together the Parmesan cheese and breadcrumbs. Sprinkle the mixture evenly over the chicken breasts.
Place the baking dish in the preheated oven and bake for 15 minutes, or until the top is golden brown and bubbly.
Remove the dish from the oven and let it rest for a few minutes. Garnish with fresh parsley and optional lemon slices before serving.
Nutrition Facts
Calories |
3573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.1 g | 248% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 6607 mg | 287% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.6 g | ||
| Protein | 292.9 g | 586% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1502 mg | 116% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2209 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
