This sheet pan chicken piccata and potatoes is incredibly flavorful and delicious. Lemon and parsley add color and freshness and the whole dish could not be easier to make.
4 (4 to 5-ounce) skinless, boneless chicken breasts or thighs
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup all purpose flour
1/4 cup freshly grated Parmesan cheese
3 lemons
3/4 cup chicken broth, or more as needed
1/4 cup extra-virgin olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 pound tiny new yellow potatoes or fingerling potatoes, halved or quartered, if large
3 tablespoons capers, drained
2 cloves garlic, minced
2 tablespoons chopped fresh Italian parsley
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed 13x18-inch baking sheet with foil.
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Combine flour and Parmesan cheese in a shallow dish. Dredge chicken in flour mixture to coat, shaking off excess.
Slice one of the lemons. Juice the remaining 2 lemons, you should have about 6 tablespoons of juice.
Whisk together 3/4 cup chicken broth, oil, lemon juice, smoked paprika, and oregano in a small bowl. Add potatoes to the prepared baking sheet. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Pour sauce mixture over the potatoes. Bake in the preheated oven for 10 minutes. Remove from oven.
Nestle chicken in between potatoes, turning to coat in the sauce mixture, adding additional broth to the baking sheet, if needed.
Return to oven and bake 30 minutes, until chicken is done (165 degrees F or 74 degrees C), and potatoes are tender. In the last 10 minutes of bake time, top chicken and potatoes with sliced lemon, capers, and garlic.
Garnish with parsley.
