Simple Chicken Piccata

This Simple Chicken Piccata recipe is always a big hit in our house.  The creamy sauce combined with the tangy lemon flavor is a perfect combination for great meal.  The cleanup is simple and quick.  


  • 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


  1. Preheat the oven to 375˚F.
  2. Mix the cream of chicken soup, lemon juice, capers, 1/2 cup parmesan cheese, garlic, salt and pepper together in a bowl.
  3. 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.
  4. Bake for 35-45 minutes or until the chicken is cooked through (160˚F internal temp) and the sides are bubbly.
  5. Add freshly chopped parsley over top and serve.  Remove lemon slices before eating. Enjoy!


  • 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 conainer for 3-4 days in the refrigerator or in the freezer for up to a month



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