Sheet Pan Chicken Piccata

Coated in caramelized, tangy lemon sauce with a hint of salt from the capers this sheet pan chicken piccata brings all your favorite elements of this restaurant staple, but is on the table in under 45 minutes.

Course Main Course

Cuisine American, Italian

Keyword easy chicken piccata, sheet pan chicken, sheet pan dinners

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 679kcal

Author Lauren

Ingredients

2 lbs chicken breast
1 lemon zested, then sliced
1 ½ cup lemon juice
6 tablespoon butter melted, cooled
½ cup white wine
1 ½ tablespoon corn starch
1 tablespoon capers

Vegetables

3 tablespoon olive oil divided
1 bunch asparagus ends trimmed
1 lb fingerling potatoes
1 tablespoon chopped garlic
1 teaspoon rosemary fresh or dried
kosher salt
black pepper

Instructions

Preheat oven to 425°F. In a bowl, whisk together lemon, white wine, butter and cornstarch. Add half the marinade to the chicken in a separate bowl or ziplock bag. Let marinate while preparing the vegetables.
Drizzle asparagus with half the olive oil, sprinkle with ¾ of the lemon zest and kosher salt. Arrange on one half of a large sheet pan.
On the other side of the sheet pan, arrange fingerling potatoes. Coat with olive oil, garlic, rosemary and mix together. Sprinkle with kosher salt and black pepper.
On a medium to small sheet pan, lay chicken breast flat. Sprinkle with kosher salt, pepper and remaining lemon zest. Top with each chicken breast with lemon slices. Coat with any remaining marinade left in the bowl/bag (without using the reserved half of marinade.) Sprinkle with capers.
Bake both sheet pans at 425°F for 25 minutes. After baking, coat chicken with reserved half of marinade. Broil both the chicken and vegetables on high for 5 minutes.

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