Lemony Sheet Pan Chicken Piccata Recipe
Prep Time:
20 minutes
Cook Time:
16 minutes
Servings:
3 Servings
Ingredients
  • 1 ½ pounds boneless, skinless chicken breasts, halved lengthwise
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon ground black pepper, plus more to taste
  • 1 teaspoon dried oregano
  • ¼ cup all-purpose flour
  • 2 lemons, divided
  • 1 shallot
  • 3 garlic cloves
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 2 tablespoons drained capers
  • 1 cup chicken stock
  • 2 tablespoons chopped fresh parsley
Directions
  1. Preheat the oven to 450 F with an empty sheet pan inside.
  2. Season the chicken breasts evenly with salt, pepper, and oregano on all sides.
  3. Dredge each chicken breast in flour, shaking off any excess.
  4. Thinly slice 1 lemon, and peel and thinly slice the shallot and garlic.
  5. Once the oven is preheated, pull out the sheet pan. Add 2 tablespoons butter and the oil to the pan.
  6. Place the chicken on the sheet pan, leaving space between each piece.
  7. Sprinkle the lemon slices, shallots, garlic, and capers around the chicken.
  8. Transfer to the oven and cook for 12-14 minutes, until the bottom of the chicken is lightly browned.
  9. Transfer the chicken to a plate and set aside.
  10. Add the remaining 2 tablespoons butter to the sheet pan, along with the chicken stock and the juice of ½ the remaining lemon, scraping up the browned bits on the bottom of the pan.
  11. Turn the oven to broil on high.
  12. Return the chicken to the sheet pan.
  13. Broil for 4-6 minutes, or until the chicken is browned and cooked through.
  14. Transfer the chicken and lemon slices to a serving platter (over pasta if desired) and garnish with parsley.
  15. Season the remaining sauce in the sheet pan with additional salt, pepper, and lemon juice to taste (using the remaining ½ lemon), then spoon over the chicken. Serve immediately.