Sheet Pan Chicken Piccata Recipe
Coated in caramelized, tangy lemon sauce with a hint of salt from the capers this sheet pan chicken piccata brings all your favorite elements of this restaurant staple, but is on the table in under 45 minutes.
How to Make the Best Sheet Pan Chicken Piccata
Sheet pan chicken piccata is the perfect weeknight dinner solution—all your protein and vegetables roasted together in one pan with minimal cleanup. This elegant yet simple dish delivers restaurant-quality flavor with that signature tangy, buttery lemon sauce that makes piccata so irresistible.
The beauty of this recipe lies in its efficiency. By roasting asparagus, potatoes, and chicken simultaneously, you get a complete meal on the table in under 45 minutes. The caramelized lemon sauce caresses tender chicken breasts while the vegetables below caramelize to golden perfection, creating a harmony of flavors and textures that feels far more complicated than it actually is.
What makes this version truly special is the balance between the crisp, herb-roasted potatoes, the tender-crisp asparagus, and the succulent chicken coated in that signature tangy piccata sauce. The finishing broil gives everything a beautiful color and slight char that elevates the entire dish. It’s comfort food that doesn’t feel heavy, making it perfect for any season.
Sheet Pan Chicken Piccata
Coated in caramelized, tangy lemon sauce with a hint of salt from the capers this sheet pan chicken piccata brings all your favorite elements of this restaurant staple, but is on the table in under 45 minutes.
Ingredients
Chicken & Sauce
Vegetables
Seasonings
Instructions
Prepare Marinade & Chicken
- Preheat oven to 425°F. In a bowl, whisk together lemon, white wine, butter and cornstarch.
- Add half the marinade to the chicken in a separate bowl or ziplock bag. Let marinate while preparing the vegetables.
Prepare Vegetables
- Drizzle asparagus with half the olive oil, sprinkle with 3/4 of the lemon zest and kosher salt. Arrange on one half of a large sheet pan.
- On the other side of the sheet pan, arrange fingerling potatoes. Coat with olive oil, garlic, rosemary and mix together. Sprinkle with kosher salt and black pepper.
Bake & Broil
- On a medium to small sheet pan, lay chicken breast flat. Sprinkle with kosher salt, pepper and remaining lemon zest. Top each chicken breast with lemon slices. Coat with any remaining marinade left in the bowl/bag (without using the reserved half of marinade). Sprinkle with capers.
- Bake both sheet pans at 425°F for 25 minutes.
- After baking, coat chicken with reserved half of marinade. Broil both the chicken and vegetables on high for 5 minutes.
Notes
- This is a versatile dish—you can substitute the asparagus with green beans or zucchini if preferred.
- For a richer sauce, use the full amount of butter and white wine without reducing the liquid.
- Prep the vegetables while the chicken marinates to save time.