This Sheet Pan Chicken Piccata is a fuss-free spin on the traditional dish. The sheet pan is loaded with chicken, asparagus, artichokes, and potatoes and coated in a lemon and caper sauce earlier than being baked in the oven. The chicken turns deliciously crispy and the veggies are tender and smothered in the zesty sauce. This Chicken Piccata is Paleo, Grain-Free, and Gluten-Free.
Sheet Pan Chicken Piccata
If you're searching for a simple all-in-one dish, it’s hard to beat the Sheet Pan Chicken Piccata recipe. This Sheet Pan Chicken Piccata is such a winner of a dish. It takes all the delicious flavors of the classic dish, plus the crispiness of the chicken, and combines it right into a fuss-free meal.
Preheat oven to 375⁰F.
Line sheet pan with parchment paper, and spray lightly with cooking spray.
Whisk together the melted butter, lemon juice, chicken stock, and capers. Pour onto a prepared sheet pan.
Season chicken with a ¼ teaspoon salt and pepper. Place in a single layer on a sheet pan.
Toss green beans with ¼ teaspoon salt and pepper. Transfer to a sheet pan in a separate section from the chicken.
Place sheet pan in the oven and cook for about 20 to 25 minutes or until chicken reaches an internal temperature of 165⁰F. Pour sauce from the sheet pan into a bowl.
To serve, place 6 ounces cooked chicken and 1½ cups green beans on 4 separate plates. Drizzle each serving with 3 tablespoons of sauce and sprinkle ½ tablespoon almonds over the green beans.
Serving Size 4
- Amount Per Serving
- Calories 390kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 17g6%
- Protein 51g102%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.