This Sheet Pan Chicken Piccata recipe from The Whole Smiths is the perfect weeknight dinner. Easy, tasty and economical. Not only that, but it’s family-friendly, gluten-free a breeze to clean up. It’s soon to be your favorite new chicken recipe.
1 Preheat the oven to 425* F and place a sheet pan in the oven while it preheats.
2 Pound the chicken breasts to about a 1/4 inch thick and cut the breasts in half. Salt the pounded chicken breasts with 1 1/2 teaspoons of the salt and set them aside.
3 Add the chopped onion, 1/2 teaspoon of salt, melted butter, and 1/4 cup of the white wine to a large bowl and toss to coat. Spread the onions onto the hot sheet pan in one even layer and bake the onions for 5 minutes.
4 While the onions are cooking, add the flour to a shallow bowl or dish and lightly flour the chicken breasts.
5 Once the onions have cooked for 5 minutes, push some of the onions out of the way to create a sort of “well” and nestle the chicken breasts onto the sheet pan in the open spaces. Return the sheet pan to the oven and bake the chicken for 15 minutes.
6 Flip the fillets and sprinkle the capers onto the sheet pan and cook the chicken for an additional five minutes.
7 Switch the oven function to broil and add the remaining wine to the pan along with the lemon juice and chicken stock. Gently stir the onions on the pan to distribute the wine, lemon juice and chicken stock.
8 Place the sheet pan under the broiler and cook for an additional 1 to 2 minutes until the chicken lightly browns.
9 Once cooked, sprinkle the parsley over top and serve.
