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This sheet pan chicken piccata is my go to when I want all the bold flavors of the classic dish without the mess of stovetop frying. The result is juicy chicken surrounded by a rich tangy buttery sauce that forms right on the pan
I first made this on a busy Tuesday night when I had zero interest in washing dishes. Now it is on my regular rotation every month
Ingredients
- Boneless skinless chicken breasts: slicing and pounding makes them quick to cook and ultra tender
- All purpose flour: helps lightly brown and coat the chicken without fuss
- Kosher salt and freshly ground black pepper: for foundational seasoning
- Neutral oil: like canola gets hot fast and browns the chicken beautifully
- Lemon slices: add zing and soften into the sauce
- Shallots: offer sweet aromatic depth as they roast
- Capers: bring a bright salty pop to the sauce
- Dry white wine or broth: deglazes and deepens the sauce flavor
- Water: balances the sauce without thinning it too much
- Unsalted butter: finishes the sauce with richness and body
- Garlic: freshly grated for maximum flavor infusion
- Fresh parsley: optional but adds fresh contrast
- Crusty bread: ideal for soaking up all the buttery sauce
Step-by-Step Instructions
- Preheat the Pan:
- Set an empty rimmed sheet pan on the middle oven rack and heat oven to 425 degrees Fahrenheit This ensures the oil gets hot and ready to sear
- Prepare the Chicken:
- Slice each chicken breast in half horizontally then pound to quarter inch thickness Use a meat tenderizer or heavy skillet to create even thin cutlets This step ensures even fast cooking
- Season and Flour:
- Season the chicken on all sides with salt and pepper then dredge in flour shaking off any excess This light coating promotes a delicate golden crust
- Heat the Oil:
- Carefully remove the hot sheet pan and pour on the oil Return it to the oven until the oil shimmers about ten minutes Hot oil helps mimic skillet browning
- Cook the Chicken First Side:
- Lay the dredged chicken onto the hot pan The pieces should sizzle Bake about ten minutes until lightly browned on the bottom
- Flip and Add Aromatics:
- Flip the chicken using tongs and arrange lemon slices and shallots around the chicken Return to oven and bake another seven to ten minutes until internal temp reaches one hundred sixty five degrees
- Build the Sauce:
- Remove the chicken and add wine water and capers to the pan Return to oven for five minutes to blend flavors and soften aromatics
- Finish With Butter and Garlic:
- Take pan out and stir in butter and grated garlic Scrape up browned bits for added flavor Stir until butter melts and sauce thickens slightly
- Serve and Garnish:
- Plate the chicken and spoon sauce over the top Garnish with parsley if using Serve with crusty bread and your favorite vegetables
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My favorite part is the lemon slices They caramelize just slightly and infuse the whole dish with bright flavor It reminds me of a dinner I made with my sister when she visited last summer and we ate the entire tray in one sitting
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days Reheat gently in the microwave or oven until warmed through
Ingredient Substitutions
If you do not have white wine use low sodium chicken broth for a milder flavor For the oil any neutral high heat option like sunflower or avocado oil works well
Serving Suggestions
Serve alongside steamed asparagus green beans or roasted broccoli Add a light salad to balance the richness of the sauce
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Cultural Context
This dish is a nod to classic Italian American chicken piccata with a smart twist using the oven instead of frying It captures the essence of tradition with modern ease
Frequently Asked Questions About Recipes
- → How do I keep chicken breasts from drying out?
Halving and pounding the chicken breasts ensures even cooking and helps prevent dryness by allowing the meat to cook quickly and evenly.
- → Can I skip breading the chicken?
Yes. This version uses a simple flour coating, skipping eggs and breadcrumbs for easier prep and less mess while still creating delicious texture.
- → Why preheat the sheet pan?
Preheating the pan mimics stovetop searing, helping the chicken brown properly when placed in the hot oil, just like in a skillet.
- → What can I use instead of white wine?
Low-sodium chicken broth is a great alternative to white wine and still builds depth in the sauce without alcohol.
- → How should I serve chicken piccata?
Serve with crusty bread to soak up the sauce and pair with steamed vegetables like broccoli, asparagus, or green beans.
- → Can this be made ahead?
Yes. Leftovers can be stored in an airtight container for up to 3 days and reheated in the microwave until warmed through.