Jeff Misenti
May 27, 2026
Difficulty Level: moderate
20 min Prep
25 min Cook
45 min Total
4 Servings
If you’re looking for a sumptuous recipe that’s both classy and easy to cook, this sheet-pan chicken piccata is perfect. It’s an incredibly popular dish that’s bright, rich, and comforting. It’s not heavy and is ideal for a dinner party where you intend to serve multiple courses.
The lemon, butter, garlic, and capers give the chicken an unforgettable bold taste. This sheet-pan recipe keeps all the classic chicken piccata flavor but cuts down on the stovetop juggling. It’s one pan to clean up, which is perfect if you’re serving multiple dishes. Check out the ingredients and cooking steps below.
Sheet-Pan Chicken Piccata Ingredients
- 1 1/2 pounds of boneless, skinless chicken breasts, cut into 4 thin cutlets
- 1/3 cup of all-purpose flour1 teaspoon kosher salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1/2 teaspoon of paprika
- 3 tablespoons of olive oil
- 1 large lemon, thinly sliced
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of capers, drained
- 2 garlic cloves, minced
- 1/3 cup of dry white wine
- 1/3 cup of low-sodium chicken broth
- 2 tablespoons of unsalted butter, cut into small pieces
- 2 tablespoons of chopped fresh parsley
Sheet-Pan Chicken Piccata Instructions
- Preheat the oven to 425°F and place a rimmed sheet pan in the oven to heat. A hot pan helps the chicken brown better.
- Pat the chicken dry. If the pieces are thick, pound them until they are about 1/4 inch thick so they cook evenly.
- In a shallow bowl, mix the flour, salt, pepper, garlic powder, and paprika.
- Lightly coat each chicken cutlet in the flour mixture and shake off any extra flour.
- Carefully remove the hot sheet pan from the oven and add the olive oil. Tilt the pan so the oil spreads out.
- Place the chicken on the hot pan and bake for 10 minutes.
- Flip the chicken and add the lemon slices. Position these around the chicken.
- Put the pan back in the over for another 10 minutes, or until the chicken reaches 165°F in the thickest part.
- Remove the chicken to a plate.
- Add the lemon juice, capers, garlic, white wine, and chicken broth to the hot sheet pan. Stir and scrape up the browned bits.
- Return the pan to the oven for 5 minutes, until the sauce is hot and slightly reduced.
- Remove the pan from the oven. Stir in the butter until the sauce looks glossy.
- Add the chicken back to the pan and spoon the sauce over the top.
- Finish with parsley and serve warm.
Nutrition
Calories: 410cal
Carbohydrate: 13g
Protein: 40g
Fat: 23g
Cholesterol: 125mg
Sodium: 650mg