Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium lemons, thinly sliced
- 2 lb chicken cutlets (or breasts sliced thin)
- 1/2 cup all-purpose flour + 1/4 cup finely grated Parmesan
- 1 3/4 tsp kosher salt, 3/4 tsp black pepper, 1/2 tsp garlic powder
- 2 tbsp olive oil + 1 tbsp butter (searing)
- 3 cloves garlic, minced; 1 cup dry white wine; 1 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice; 3 tbsp capers, drained
- 3 tbsp cold unsalted butter (to finish sauce)
- 12 oz wide egg noodles; 2 tbsp butter
- 1/2 cup chopped parsley; shaved Parmesan (optional)
Do This
- 1. Heat oven to 425°F (220°C). Roast lemon slices on a parchment-lined sheet with a drizzle of oil and pinch of sugar/salt for 10–12 minutes; reduce oven to 375°F (190°C).
- 2. Dredge chicken in flour-Parmesan seasoned with salt, pepper, and garlic powder. Sear in olive oil and butter, 2 minutes per side.
- 3. Make sauce in same pan: sauté garlic 30 seconds, add wine to deglaze; add broth, lemon juice, and capers; simmer 5 minutes. Off heat whisk in 3 tbsp cold butter.
- 4. Layer half the lemon rounds in a greased 9×13-inch dish; add chicken; pour sauce over; top with remaining lemon rounds.
- 5. Bake uncovered at 375°F for 12–15 minutes, until chicken reaches 165°F (74°C). Rest 5 minutes.
- 6. Boil noodles until al dente; drain and toss with 2 tbsp butter. Serve chicken and sauce over noodles, shower with parsley (and Parmesan if using).
Why You’ll Love This Recipe
- Comforting casserole meets classic chicken piccata—bright, buttery, and briny in one pan.
- Roasted lemon rounds add caramelized citrus notes without harsh bitterness.
- Lightly breaded cutlets stay tender under a glossy white wine–butter sauce.
- Built for weeknights yet elegant enough for guests.
Grocery List
- Produce: 2 lemons, 3 garlic cloves, 1 bunch flat-leaf parsley
- Dairy: Unsalted butter, Parmesan cheese
- Pantry: Chicken cutlets (or boneless skinless breasts), all-purpose flour, wide egg noodles, capers, dry white wine, low-sodium chicken broth, olive oil, kosher salt, black pepper, sugar (optional), garlic powder
Full Ingredients
Roasted Lemon Rounds
- 2 medium lemons, ends trimmed and sliced into 1/8-inch rounds; seeds removed
- 1 tsp olive oil
- 1 tsp granulated sugar (helps tame bitterness)
- Pinch kosher salt
Lightly Breaded Chicken Cutlets
- 2 lb chicken cutlets (or 2 lb boneless skinless breasts, sliced into 6 thin cutlets)
- 1/2 cup all-purpose flour
- 1/4 cup finely grated Parmesan cheese
- 1 tsp kosher salt (for dredge)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 2 tbsp olive oil, plus more as needed
- 1 tbsp unsalted butter
White Wine–Butter Piccata Sauce
- 3 garlic cloves, minced
- 1 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
- 1 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice (from about 1–2 lemons)
- 3 tbsp capers, drained and lightly rinsed
- 3 tbsp cold unsalted butter, cubed
- 1/4 tsp kosher salt, or to taste
- 1/4 tsp freshly ground black pepper, or to taste
- 1 tsp Dijon mustard or 1 tsp cornstarch mixed with 2 tsp cold water (optional, to help the sauce hold in the oven)
Buttered Noodles & Finishing
- 12 oz wide egg noodles
- 2 tbsp unsalted butter
- 1/4 tsp kosher salt, plus more to taste
- Freshly ground black pepper
- 1/2 cup finely chopped flat-leaf parsley
- Shaved or grated Parmesan, for serving (optional)
Step-by-Step Instructions
Step 1: Roast the lemon rounds
Preheat the oven to 425°F (220°C). Line a sheet pan with parchment. Toss the lemon slices with 1 teaspoon olive oil, 1 teaspoon sugar, and a pinch of salt. Spread in a single layer and roast for 10–12 minutes, flipping halfway, until the edges are just caramelized. Set aside. Reduce the oven temperature to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Prep the chicken cutlets
If using whole breasts, slice horizontally to create thin cutlets (about 1/2-inch thick). Pat dry with paper towels. In a shallow dish, mix the flour, Parmesan, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and garlic powder. Dredge the chicken in the seasoned flour, shaking off excess.
Step 3: Sear the chicken lightly
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Working in batches, sear the cutlets for about 2 minutes per side, until pale golden (do not cook through). Transfer to a plate; add another splash of oil if the pan looks dry.
Step 4: Build the piccata sauce
Reduce heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the white wine and scrape up any browned bits. Simmer 2 minutes. Add the chicken broth, lemon juice, and capers; simmer 4–5 minutes to reduce slightly (to about 1 1/2 cups). If using, whisk in the Dijon or the cornstarch slurry and simmer 30 seconds. Off the heat, whisk in 3 tablespoons cold butter until glossy. Season to taste with salt and pepper.
Step 5: Assemble the casserole
Arrange half of the roasted lemon rounds in the prepared baking dish. Nestle the seared chicken over the lemons in a slightly overlapping layer. Pour the hot sauce evenly over the chicken and scatter any capers from the pan on top. Arrange the remaining lemon rounds over the chicken.
Step 6: Bake until just done
Bake uncovered at 375°F (190°C) for 12–15 minutes, or until the thickest cutlet reaches 165°F (74°C). Let rest 5 minutes so the juices settle and the sauce slightly thickens.
Step 7: Cook the noodles and serve
While the casserole bakes, cook the egg noodles in well-salted boiling water until al dente (7–9 minutes). Reserve 2 tablespoons pasta water, then drain and toss noodles with 2 tablespoons butter, reserved water, a pinch of salt, and black pepper. To serve, mound buttered noodles on plates, spoon chicken and sauce over the top, and shower generously with chopped parsley. Finish with shaved Parmesan if you like.
Pro Tips
- Roasting the lemon slices mellows bitterness and adds a gentle caramel note—do not skip this step.
- For the best sauce texture, whisk in cold butter off heat to emulsify and create a velvety sheen.
- Do not overcook the cutlets during searing; they will finish in the oven and stay tender.
- Taste and balance: if it reads too tart, stir in 1/2 teaspoon sugar; if flat, add a pinch of salt or an extra squeeze of lemon.
- Use a dry, crisp white wine; if you prefer no alcohol, substitute with an extra 1 cup broth plus 1 tablespoon lemon juice.
Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend for dredging and serve over gluten-free pasta or polenta.
- Artichoke Twist: Add 1 cup quartered marinated artichoke hearts to the casserole with the capers for extra briny bite.
- Lemony-Herb: Stir 1 tablespoon finely chopped fresh thyme or oregano into the sauce and finish with extra lemon zest.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently, covered, in a 325°F (165°C) oven until warmed through, or in a skillet over low heat with a splash of broth. The buttered noodles are best fresh; if reheating, loosen with a little water and butter. For freezing, cool the chicken and sauce completely and freeze (without noodles) for up to 2 months; thaw overnight in the refrigerator and reheat as above. Make-ahead tips: roast lemon rounds up to 2 days ahead; dredge and sear chicken up to 1 day ahead; sauce can be made up to 2 days ahead—store separately and assemble/bake just before serving.
Nutrition (per serving)
Approximate: 670 calories; 37 g protein; 54 g carbohydrates; 27 g fat; 1,020 mg sodium; 3 g sugar; 2 g fiber. Values will vary based on brands and optional ingredients.
