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Sheet-Pan Chicken Piccata

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Created by Kyra
Updated Oct 1, 2025
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We took the flavors of a traditional chicken piccata dinner and made it into a mouthwatering sheet-pan meal. Instead of pounding, dredging, and frying the chicken, roast chicken thighs in the oven until crispy. Then, quickly mix a super lemony, buttery pan sauce to pour over the chicken. Easy as pie, tasty enough to serve to guests. This is a hands-off approach to piccata that we think you’ll enjoy just as much as the original. Serve it over long pasta for classic piccata vibes, or enjoy as is—but don’t forget the crescent rolls!

Recipe Ingredients

Here’s a look at the ingredients you’ll need to make Sheet-Pan Chicken Piccata.

Chicken Thighs: Bone-in, skin-on thighs are our choice for crispy skin and succulent, moist meat. We don’t recommend any other cut of chicken.

Butter: Everything’s better with butter! This may seem like a lot, but it’s the base of the sauce.

Green Beans: Use a 12-ounce bag of pre-trimmed beans to make life easy. If you want to wash and trim your own, you’ll need 3 to 4 cups.

Lemon Juice: Along with butter, the lemon juice helps create the yummy lemon-butter pan sauce to pour over the chicken.

Capers: Capers are a traditional ingredient in chicken piccata, and they add a briny bite to the finished dish. Capers come in a jar packed with salt water, so make sure to drain them well before using.

Other Ingredients You’ll Need: Olive oil, salt, garlic powder, pepper.

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How to Make Sheet-Pan Chicken Piccata

Here’s how to make this Sheet-Pan Chicken Piccata. Follow the recipe for more.

1. Season and Roast the Chicken

Add the chicken thighs to a sheet pan, and coat with oil and seasonings. Roast the chicken about 15 minutes.

2. Add Butter and Green Beans

Remove the sheet pan from the oven, and scoot the chicken over to one side of the sheet pan. Add the butter between the chicken thighs; then, add the green beans on the other side of the pan. Continue roasting until chicken is cooked through and the skin is crispy.

3. Make Pan Sauce

Remove the chicken and beans to a serving platter. Add the lemon juice and capers to the sheet pan to create the savory pan sauce.

4. Serve

Pour the sauce over the chicken and beans, and serve hot!

How to Store (and Reheat) Sheet-Pan Chicken Piccata

Here’s how to store any leftover chicken piccata you may have.

Refrigerator 

Transfer leftovers to an airtight food storage container. Store in the fridge for up to 4 days. Refrigerate any leftovers within 2 hours of serving.

Reheating

To reheat, transfer chicken and green beans to a baking dish, and cover tightly with foil. Heat in the oven at 375°F for 20 to 25 minutes, or until the chicken is hot and at least 165°F in the center (use a food thermometer).

Sheet-Pan Chicken Piccata

  • Prep Time 10 min
  • Total 35 min
  • Ingredients 9
  • Servings 4
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Ingredients

  • 4 large bone-in, skin-on chicken thighs (6-8 oz each)
  • 2 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup butter, divided into tablespoons
  • 1 bag (12 oz) fresh, washed and trimmed green beans
  • 2 tablespoons lemon juice (from 1 lemon)
  • 1 tablespoon capers

Instructions

  • Step 
    1

    Heat oven to 450°F.

  • Step 
    2

    Pat chicken thighs dry. Place on the sheet pan, and rub 1 tablespoon of oil onto all sides of the chicken. Season all over  with 1 teaspoon salt, garlic powder, and 1/4 teaspoon pepper. Roast chicken, skin-side up, for 12 to 15 minutes until the skin begins to crisp and brown.

  • Step 
    3

    Remove from the oven, and arrange chicken thighs on one half of the pan. Place butter in the middle of the chicken; it will begin to melt and continue to melt in the oven.

  • Step 
    4

    On the other side of the pan, add green beans. Pour remaining 1 tablespoon olive oil on top of the green beans and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat.

  • Step 
    5

    Return the pan to the oven and continue to cook for 10 minutes longer until chicken is crispy, golden and has reached an internal temperature of at least 165°F on an instant-read thermometer.

  • Step 
    6

    Transfer chicken and beans to a serving platter or plates, leaving the juices and any stuck bits of chicken on the pan.

  • Step 
    7

    Add lemon juice and capers to the pan. Using a spatula, mix everything together, continuing to stir and scrape until most of the cooked-on bits have lifted, and the sauce is fairly smooth.

  • Step 
    8

    Pour the pan sauce on top of the chicken and enjoy.

Nutrition

No nutrition information available for this recipe

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