Sheet-Pan Chicken Piccata
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Italian · 35 min · Chicken · gluten-free, keto, low-carb, high-protein
418 cal
38g protein
8g carbs
26g fat
per serving · estimated
Ingredients
- 3/4 lb boneless skinless chicken thighs
- 1 1/2 tbsp olive oil
- 1 whole lemon, sliced thin
- 1 1/2 tbsp capers, drained
- 1/4 cup chicken broth
- 2 cloves garlic, minced
- 1 1/2 tbsp butter
- 1/4 cup flat-leaf parsley
- to taste kosher salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 425°F. Pat chicken dry; season generously with salt and pepper.
- Arrange chicken on a rimmed sheet pan. Drizzle with olive oil; scatter garlic, lemon slices, and capers around it.
- Roast 22–25 min until internal temp hits 165°F.
- Transfer chicken to a plate. Pour broth into the hot pan, scrape up the brown bits, add butter, swirl until glossy. Pour sauce over chicken; finish with parsley.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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