Bring the bright, savory flavors of classic chicken piccata to your table with this easy sheet-pan dinner. Juicy chicken is coated in a delicate Parmesan crust and roasted alongside golden potatoes in a flavorful lemon-garlic sauce with briny capers.
Everything cooks together on one pan, making this a delicious and convenient choice for a busy weeknight.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
Ingredients
- 4 (4- to 5-ounce) skinless, boneless chicken breasts or thighs
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 cup all-purpose flour
- 1/4 cup freshly grated Parmesan cheese
- 3 fresh lemons, 1 sliced and 2 juiced for about 6 tablespoons of juice
- 3/4 cup chicken broth, plus more if needed
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 pound tiny new yellow potatoes or fingerling potatoes, halved or quartered if large
- 3 tablespoons capers, drained
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh Italian parsley
How to Make Sheet Pan Chicken Piccata
1. Prepare the Oven and Pan
Preheat the oven to 400°F (200°C). Line a rimmed 13 × 18-inch baking sheet with aluminum foil to make cleanup quick and easy.
2. Season the Chicken
Pat the chicken dry with paper towels. Season all sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Make the Parmesan Coating
Add the flour and grated Parmesan to a shallow dish and whisk until evenly combined. Dredge each piece of chicken through the mixture, gently pressing the coating onto the surface. Shake off any excess.
4. Mix the Lemon Sauce
Cut one lemon into thin rounds and set aside. Juice the remaining two lemons to obtain about 6 tablespoons of juice.
In a small bowl, whisk together the chicken broth, olive oil, lemon juice, smoked paprika, and dried oregano.
5. Start Roasting the Potatoes
Arrange the potatoes in a single layer on the prepared baking sheet. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Pour the lemon-broth mixture over the potatoes.
Roast for 10 minutes in the preheated oven.
6. Add the Chicken
Carefully remove the pan from the oven. Place the coated chicken pieces among the potatoes, briefly turning them in the sauce so they become lightly coated.
If the pan looks too dry, add a small splash of additional chicken broth.
7. Roast Until Tender
Return the pan to the oven and continue roasting for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
During the final 10 minutes, scatter the lemon slices, drained capers, and minced garlic over the chicken and potatoes.
8. Garnish and Serve
Remove the sheet pan from the oven and let the chicken rest for 3 to 5 minutes. Garnish generously with fresh Italian parsley before serving.
You can remove the roasted lemon slices before serving or leave them on the pan for extra flavor and presentation.
Helpful Cooking Tips
Cut the Potatoes Evenly
Uniform pieces will roast at the same rate and finish at the same time as the chicken.
Watch the Liquid
Keep a little extra chicken broth on hand. If the pan becomes too dry during roasting, add a splash to maintain moisture and help develop the flavorful sauce.
Let the Chicken Rest
Resting the chicken for 3 to 5 minutes after cooking gives the juices time to redistribute, resulting in more tender and flavorful meat.
Check the Temperature
Use an instant-read thermometer to make sure the thickest part of the chicken reaches 165°F (74°C).
Nutrition Information
Per serving:
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 715 | — |
| Total Fat | 36g | 46% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 188mg | 63% |
| Sodium | 1102mg | 48% |
| Total Carbohydrates | 67g | 24% |
| Dietary Fiber | 11g | 38% |
| Total Sugars | 18g | — |
| Protein | 42g | 84% |
| Vitamin C | 156mg | 173% |
| Calcium | 169mg | 13% |
| Iron | 5mg | 28% |
| Potassium | 1534mg | 33% |
*Percent Daily Values are based on a 2,000-calorie diet.
