Sheet Pan Chicken Piccata and Potatoes
Welcome to a delightful dish that perfectly marries simplicity and flavor: Sheet Pan Chicken Piccata and Potatoes. This one-pan wonder is about more than just convenience; it bursts with the tangy brightness of lemon and the aromatic goodness of garlic, making it a standout choice for a cozy family dinner or a vibrant weeknight meal. It’s an effortless way to impress your guests and simplify your life in the kitchen, all while delivering a plate that looks as good as it tastes.
Whether you’re looking to elevate your dinner routine or want a simple dish that still feels special, this recipe is sure to please. It pairs wonderfully with a simple green salad or some crusty bread, making it a versatile option for any occasion. Readers will love how easy it is to prepare, and you’ll appreciate the minimal cleanup that comes with using just one sheet pan.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 4 boneless chicken breasts
- 4 medium potatoes, diced
- 1/4 cup olive oil
- 2 lemons, juiced and zested
- 2 tablespoons capers
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
A colorful layout of the fresh ingredients prepped for a delicious meal.
Directions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the diced potatoes, olive oil, salt, and pepper. Spread the mixture out evenly on a sheet pan.
- Season the chicken breasts with salt and pepper, then place them on the sheet pan alongside the potatoes.
- In a small bowl, whisk together the lemon juice, lemon zest, capers, and minced garlic. Pour this tangy mixture over the chicken and potatoes, ensuring everything is well coated.
- Bake in the oven for 25-30 minutes or until the chicken is cooked through and the potatoes are tender. As a helpful tip, check that the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
- Once done, garnish the dish with fresh parsley before serving for a pop of color and aroma.
Tips & Variations
- Ingredient Substitutions: You can swap out the chicken for turkey breasts or even fish for a lighter option. For a vegetarian version, consider using chickpeas or a medley of your favorite roasted vegetables instead.
- Optional Variations: Add in some cherry tomatoes or green beans during the last 10 minutes of baking for additional color and nutrients. You could also try adding a sprinkle of red pepper flakes for a little heat.
- Storage/Reheating Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quick meal.
Recipe Information
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4
- Difficulty level: Easy
Sheet Pan Chicken Piccata and Potatoes
Ingredients
Main Ingredients
- 4 pieces boneless chicken breasts
- 4 medium potatoes, diced
- 1/4 cup olive oil
- 2 pieces lemons, juiced and zested
- 2 tablespoons capers
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the diced potatoes, olive oil, salt, and pepper. Spread the mixture out evenly on a sheet pan.
- Season the chicken breasts with salt and pepper, then place them on the sheet pan alongside the potatoes.
- In a small bowl, whisk together the lemon juice, lemon zest, capers, and minced garlic. Pour this tangy mixture over the chicken and potatoes, ensuring everything is well coated.
Cooking
- Bake in the oven for 25-30 minutes or until the chicken is cooked through and the potatoes are tender. Check that the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
- Once done, garnish the dish with fresh parsley before serving.