Description
A simple and delicious Sheet Pan Chicken Piccata recipe that is perfect for a weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1/4 cup capers, drained
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/4 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Season the chicken breasts with salt, black pepper, garlic powder, and onion powder on both sides.
- In a large bowl, toss the cherry tomatoes and capers with olive oil, then spread them out on one side of the prepared baking sheet.
- Place the seasoned chicken breasts on the other side of the baking sheet.
- In a small bowl, whisk together the lemon juice and chicken broth. Pour this mixture over the chicken breasts.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the baking sheet from the oven and stir in the butter and chopped parsley. Let it rest for a few minutes before serving.
Notes
- For added flavor, consider marinating the chicken in lemon juice and spices for a few hours before cooking.
- You can substitute the cherry tomatoes with zucchini or asparagus for a different veggie option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: varies
- Fat: 15g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: varies
- Protein: 40g
- Cholesterol: varies