Sheet Pan Chicken Piccata
Thin chicken breasts pan-seared and finished with lemon, capers, and butter on a sheet pan with roasted vegetables. One-pan dinner built around a tart piccata sauce and customizable seasonal vegetables.
Ingredients
Method
Preheat oven to 425°F. Pat chicken breasts dry and place between plastic wrap; pound each to ¼-inch thickness using a meat mallet.
Season both sides of chicken with salt and pepper. Toss zucchini, cherry tomatoes, and red onion with 1 tbsp olive oil, salt, and pepper on a sheet pan.
Place sheet pan in oven and roast vegetables for 12–14 minutes until beginning to soften and lightly caramelize.
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Working in batches if needed, sear chicken 2–3 minutes per side until golden and internal temperature reaches 165°F; transfer to a plate.
In the same skillet, add minced garlic and sauté 30 seconds until fragrant. Deglaze pan with vegetable broth, scraping up browned bits; simmer 1 minute.
Remove from heat and whisk in lemon juice, capers, remaining 1 tbsp butter, and fresh parsley. Taste and adjust seasoning.
Arrange seared chicken on top of roasted vegetables on the sheet pan. Pour piccata sauce over chicken and vegetables. Scatter lemon slices on top.
Return sheet pan to oven for 2–3 minutes to warm through. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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