Sheet Pan Chicken Piccata
Tender chicken breasts roasted on a single sheet with tender baby potatoes, crisp green beans, and a bright lemon-caper glaze.
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 6
- Cuisine: Italian
- Difficulty: Medium
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Calorie
- High-Protein
- Low-Saturated-Fat
- Low-Fat
- Low-Sodium
- Low-Sugar
Tags
- sheet pan
- bake
- tangy
- healthy
- comfort food
Ingredients
- 2 pound chicken breast (boneless, skinless, pounded to even thickness)
- 1.5 pound baby yellow potatoes (halved)
- 1 pound green beans (trimmed)
- 2 tablespoon olive oil
- 2 lemons (juiced and zested)
- 2 tablespoon capers (drained)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper (ground)
Instructions
- Preheat your oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
- Toss halved baby yellow potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread across one side of the sheet pan and roast for 10 minutes.
- In a shallow bowl, whisk together the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, capers, dried oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
- Coat pounded chicken breast cutlets and trimmed green beans thoroughly in the lemon-caper mixture.
- Remove the baking sheet from the oven, arrange chicken breasts and green beans in single layers next to the potatoes, and pour any remaining lemon-caper juices over top.
- Roast for 15 minutes until chicken reaches an internal temperature of 165 degrees, green beans are tender-crisp, and potatoes are golden and easily pierced with a fork.
Notes
Pounding the chicken breasts to uniform 1/2-inch thickness ensures they cook through simultaneously with the green beans.
Nutrition (per serving)
- Calories: 395
- Protein: 40.2 g
- Carbohydrates: 33.6 g
- Fat: 9.4 g
- Fiber: 4.8 g
- Sodium: 475 mg
- Saturated Fat: 1.5 g
- Sugar: 3.2 g
- Cholesterol: 95 mg