Sheet Pan Chicken Piccata (Easy One-Pan Dinner)
If you love chicken piccata but dread the dredging, sautéing, and stovetop cleanup, this sheet pan chicken piccata is the answer. I used to save piccata for special occasions because it felt too fussy for a weeknight - standing over the stove, cooking cutlet after cutlet. Now, everything roasts together in one pan! You still get that tangy lemon flavor, briny capers, and tender chicken, but with far less effort and only one pan to wash.
Servings: 4 people
Ingredients
- 1 ½ teaspoons kosher salt or sea salt + additional for sprinkling on vegetables
- freshly ground black pepper to taste
- 1 teaspoon paprika not hot or smoked
- 1 teaspoon garlic powder
- 2 teaspoons arrowroot or cornstarch
- 1 ½ pounds boneless skinless chicken breasts and/or thighs, sliced into 1-inch strips
- 2 Tablespoons olive oil divided
- 2 shallots sliced
- 4 ounces spinach it will look ugly after it cooks, but will taste good
- 1 lemon sliced into 6 slices and 1 lemon, halved
- 1 Tablespoon butter or plant butter melted
- ¼ cup chicken stock
- ¼ cup dry white wine
- 2 Tablespoons capers drained
- Optional garnish: minced flat-leaf parsley
Instructions
- In a large bowl, whisk together the salt, pepper, spices and arrowroot. Place the chicken in the bowl and drizzle with 1 Tablespoon olive oil. Toss with the spices and oil until well coated. Cover and refrigerate for 1 hour or up to 24 hours. The further in advance you can do this, the more flavorful the chicken will be.
- Preheat the oven to 425 degrees F. Arrange the shallots, spinach and lemon slices on a half sheet pan and drizzle with 1 Tablespoon olive oil and the melted butter. Sprinkle with salt and pepper.
- Arrange the chicken on the sheet pan in one layer, if possible. Pour the wine and chicken stock into the pan. Sprinkle with capers.
- Bake for about 18-20 minutes until chicken is cooked through. Cut a piece open if you're not sure. There should be no pink color inside. Squeeze halved lemons over everything for extra lemon flavor. Garnish with minced parsley.
Notes
- Don’t skip the arrowroot or cornstarch. It lightly coats the chicken, thickening the juices into a luscious sauce instead of leaving them watery.
- Pro Tip: If you love lemon, squeeze the warm roasted halves generously over the chicken before serving, it intensifies the flavor beautifully.
- Check doneness early. Overbaked chicken dries quickly, cut into a piece or use a thermometer (165°F).
- Add seasonal veggies. Asparagus or zucchini in spring/summer, potatoes or broccolini in cooler months.
- Rest before serving. A few minutes on the pan helps juices redistribute.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a 300°F oven or on the stovetop with a splash of stock to keep the chicken moist.
- Make-ahead: Marinate the chicken up to 24 hours in advance; prep the shallots, spinach, and lemons ahead too.