Sheet-Pan Chicken Piccata (Printable Recipe)

Tender chicken baked with lemon caper butter sauce. Easy sheet-pan technique for flavorful results.

# Ingredients You'll Need:

→ Main Ingredients

01 - 2 large boneless skinless chicken breasts halved horizontally to create 4 pieces
02 - 1/4 cup all purpose flour
03 - 1 1/2 teaspoons kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/3 cup neutral oil such as canola or vegetable
06 - 1 medium lemon thinly sliced crosswise seeds removed
07 - 2 large shallots cut crosswise into 1/4 inch slices
08 - 2 tablespoons drained capers
09 - 1/3 cup dry white wine or low sodium chicken broth
10 - 3 tablespoons water
11 - 2 tablespoons unsalted butter cut into 1/2 inch cubes
12 - 1 medium clove garlic finely grated or minced
13 - Chopped fresh parsley for serving optional
14 - Crusty bread for serving

# Steps to Follow:

01 - Adjust oven rack to middle position Place an empty 13 by 18 inch rimmed baking sheet on rack and preheat oven to 425 degrees Fahrenheit
02 - Pound halved chicken breasts to 1/4 inch thickness using a meat tenderizer or heavy skillet and transfer to a large plate
03 - Season chicken cutlets all over with salt and pepper
04 - Carefully remove sheet pan from oven pour oil onto pan and return it to the oven to heat until shimmering about 10 minutes
05 - Place flour in a shallow bowl Dredge each chicken cutlet in flour shaking off excess and set aside
06 - Carefully remove sheet pan from oven Arrange dredged chicken cutlets on hot pan and bake until bottoms are lightly browned about 10 minutes
07 - Flip chicken using tongs place cutlets in center of pan and arrange lemon slices and shallots around them Bake until chicken reaches 165 degrees Fahrenheit 7 to 10 minutes
08 - Remove chicken from sheet pan Add wine water and capers to aromatics and return to oven for 5 minutes
09 - Remove pan from oven stir in butter and garlic scrape up browned bits until butter melts and sauce thickens about 3 minutes Season with salt and pepper
10 - Ladle sauce over chicken top with parsley if using and serve with crusty bread

# Extra Tips:

01 - Pre slicing and freezing chicken for 15 minutes helps in easier and cleaner cuts
02 - Preheating sheet pan mimics searing in a skillet for effective browning
03 - Monté au beurre technique adds body and richness to the sauce

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