Sheet Pan Chicken Piccata is everything you love about traditional chicken piccata—bright lemon flavor, briny capers, tender chicken—made easier by roasting everything together on one pan. This simplified version delivers a crispy-edged, golden, and tangy chicken dinner without the stovetop fuss. It’s ideal for busy weeknights, lighter meals, or anyone who appreciates a fresh, vibrant, Italian-inspired dish with minimal cleanup. Whether you're new to sheet pan cooking or already a fan, this recipe provides a foolproof and flavorful way to enjoy a classic favorite.
Duration / Prep Time
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Servings: 4
- Yield: 1 sheet-pan dinner
Ingredients
- 2 large boneless, skinless chicken breasts, sliced into 4 thin cutlets
- 1 lb baby potatoes, halved
- 1 lb fresh green beans or asparagus
- 3 tablespoons olive oil, divided
- 3 garlic cloves, minced
- Zest and juice of 1 large lemon
- 3 tablespoons capers, drained
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon Italian seasoning (optional but recommended)
- Salt and freshly ground black pepper, to taste
- Lemon slices, for garnish
- Fresh parsley, chopped, for serving
Directions
Step 1 — Preheat and Prepare the Pan
Preheat your oven to 400°F (205°C). Line a large sheet pan with parchment paper or lightly coat it with cooking spray to prevent sticking.
Step 2 — Start the Potatoes
Spread the baby potatoes onto the sheet pan. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 10–12 minutes.
Tip: Starting the potatoes early ensures they soften and crisp properly without overcooking the chicken.
Step 3 — Assemble the Chicken and Vegetables
Remove the pan from the oven and push the potatoes to one side. Add the chicken cutlets and green beans (or asparagus) to the pan.
Step 4 — Make the Piccata Mixture
In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon zest, lemon juice, minced garlic, capers, and Italian seasoning. Pour the mixture evenly over the chicken and vegetables.
Step 5 — Add Butter and Roast
Dot the cut-up butter pieces around the chicken and veggies. Return the pan to the oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Step 6 — Finish and Serve
Remove from the oven. Spoon the pan juices over the chicken for extra flavor. Garnish with fresh parsley and lemon slices before serving.
Best practice: If you want a lightly browned finish, broil the pan for 1–2 minutes, keeping a close eye to avoid burning.
Nutrition Facts (per serving) — Estimated values
- Calories: 395
- Protein: 33g
- Carbohydrates: 32g
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 620mg
- Fiber: 5g
- Sugar: 3g
Pro-Tip:
For best results, use a heavy-duty, rimmed sheet pan—it distributes heat evenly, prevents warping at high temperatures, and helps your chicken brown beautifully while keeping the pan juices from spilling over. If you’re still using an older, thin pan (or don’t have one at all), upgrading makes a huge difference in how crisp your potatoes get and how well your chicken roasts. A quality sheet pan is one of the most affordable ways to instantly improve all your one-pan dinners.
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Conclusion
Sheet Pan Chicken Piccata brings all the iconic flavors of the classic dish to your dinner table with half the effort and cleanup. The bright lemon-capers sauce forms naturally as it roasts, giving you a dish that tastes restaurant-quality without demanding complicated techniques. Whether you're cooking for family, guests, or simply craving something fresh and flavorful, this one-pan recipe is dependable, delicious, and easy enough for any night of the week. Enjoy it as is or pair it with rice, pasta, or a simple salad for a complete meal.
