Sheet-Pan Chicken Piccata
Ingredients
- 2 large boneless, skinless chicken breasts (1 1/2 pounds; 680 g total), halved horizontally to create 4 pieces (see notes)
- 1/4 cup all-purpose flour (about 1 1/4 ounces; 32 g)
- 1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup (80 ml) neutral oil, such as canola or vegetable
- 1 medium lemon, thinly sliced cross-wise, seeds removed
- 2 large shallots (about 3 1/2 ounces; 100 g each), cut cross-wise into 1/4-inch slices
- 2 tablespoons drained capers (about 3/4 ounces; 20 g)
- 1/3 cup (80 ml) dry white wine or low-sodium chicken broth
- 3 tablespoons (45 ml) water
- 2 tablespoons unsalted butter (1 ounce; 28 g), cut into 1/2-inch cubes
- 1 medium clove garlic, finely grated or minced
- Chopped fresh parsley, for serving (optional)
- Crusty bread, for serving
Instructions
- 1
Adjust oven rack to middle position. Set an empty 13-by-18-inch rimmed baking sheet on rack and preheat oven to 425°F (220°C).
- 2
Place one halved chicken breast on a clean cutting board and, using a meat tenderizer, gently pound chicken to about 1/4-inch thickness. (Alternatively, place a large sheet of parchment over your cutting board. Set chicken breast on one side of parchment paper and fold paper in half over chicken. Use a small heavy skillet, rolling pin, or meat tenderizer to gently pound chicken to about 1/4-inch thickness.) Transfer chicken to a large plate; set aside. Repeat with remaining chicken breast halves. Season chicken cutlets all over with salt and pepper
- 3
Using kitchen towels or oven mitts, carefully remove sheet pan from oven. Pour oil onto onto hot sheet pan and return to oven; heat oil until it is hot and shimmering, about 10 minutes.
- 4
Add flour to a wide, shallow bowl. Working with one cutlet at a time, dredge chicken in flour, shaking off excess. Set cutlet aside in bowl and repeat dredging with remaining chicken.
- 5
Using kitchen towels or oven mitts, carefully remove sheet pan from oven. Place dredged chicken cutlets on pan of hot oil (they should sizzle slightly when hitting the hot oil) and bake until bottoms are lightly brown, about 10 minutes.
- 6
Carefully remove pan from oven and, using tongs, flip chicken, placing cutlets in the center of sheet pan and arrange sliced lemons and shallots all around. Bake until chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer, 7 to 10 minutes.
- 7
Using tongs, remove chicken to a clean plate, leaving lemon slices and shallots behind. Add wine, water, and capers to the baking sheet. Return baking sheet to the oven and bake until flavors meld and lemons have softened slightly, about 5 minutes. Remove from oven, and immediately stir in butter and grated garlic, using a metal spatula, such as a fish spatula, to stir and scrape up any browned bits on the pan. Stir until butter has melted and sauce has thickened slightly, about 3 minutes. Season to taste with salt and pepper. Ladle sauce over chicken, top with parsley, if using, and serve with bread.
