Go Back
healthy chicken piccata with charred lemon slices on a big serving plate
Print Recipe
5 from 1 vote

Sheet Pan Chicken Piccata

This Sheet Pan Chicken Piccata recipe from The Whole Smiths is the perfect weeknight dinner. Easy, tasty and economical. Not only that, but it’s family-friendly, gluten-free a breeze to clean up. It’s soon to be your favorite new chicken recipe.
Prep Time3 mins
Cook Time27 mins
Total Time30 mins
Course: dinner / main, Main Course
Cuisine: Italian
Keyword: chicken piccata recipe paleo, healthy chicken piccata recipe, healthy chicken sheet pan
Servings: 4 -6
Calories: 300kcal


  • 1 1/2 pounds boneless skinless chicken breasts about 3 large breasts
  • 2 1/2 teaspoons salt
  • 1 onion chopped
  • 6 tablespoons butter or ghee, melted
  • 1/2 cup white wine
  • 1/4 cup gluten-free flour regular works too
  • 2 tablespoons capers
  • 1/4 cup chicken stock
  • 2 tablespoons lemon juice
  • 1/2 cup chopped parsley


  • Preheat the oven to 425* F and place a sheet pan in the oven while it preheats.
  • Pound the chicken breasts to about a 1/4 inch thick and cut the breasts in half. Salt the pounded chicken breasts with 1 1/2 teaspoons of the salt and set them aside.
  • Add the chopped onion, 1/2 teaspoon of salt, melted butter, and 1/4 cup of the white wine to a large bowl and toss to coat. Spread the onions onto the hot sheet pan in one even layer and bake the onions for 5 minutes.
  • While the onions are cooking, add the flour to a shallow bowl or dish and lightly flour the chicken breasts.
  • Once the onions have cooked for 5 minutes, push some of the onions out of the way to create a sort of “well” and nestle the chicken breasts onto the sheet pan in the open spaces. Return the sheet pan to the oven and bake the chicken for 15 minutes.
  • Flip the fillets and sprinkle the capers onto the sheet pan and cook the chicken for an additional five minutes.
  • Switch the oven function to broil and add the remaining wine to the pan along with the lemon juice and chicken stock. Gently stir the onions on the pan to distribute the wine, lemon juice and chicken stock.
  • Place the sheet pan under the broiler and cook for an additional 1 to 2 minutes until the chicken lightly browns.
  • Once cooked, sprinkle the parsley over top and serve.


  • Place the chicken breasts in a large zip-top bag when you pound them out to prevent any chicken splatter.
  • For an extra boost of flavor add some chopped, marinated artichoke hearts when you add the final portion of wine to the sheet pan.
  • Serve this recipe alongside some sautéed spinach and pour any extra drippings over the spinach.