Sheet Pan Chicken Piccata with Roasted Potatoes and Green Beans

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, sliced into thin cutlets
• 1 1/2 pounds baby potatoes, halved
• 12 ounces green beans, trimmed
• 4 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1/2 cup all-purpose flour
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 3 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Preheat the oven to 425°F. Line a 9x13-inch sheet pan (or standard half sheet pan) with parchment paper or foil.

2. 2

   Toss the halved potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on one side of the sheet pan.

3. 3

   Roast the potatoes alone for 15 minutes to give them a head start.

   15:00 · Roast potatoes
4. 4

   While the potatoes roast, season the chicken cutlets with 1/4 teaspoon salt and 1/4 teaspoon pepper, then dredge each piece lightly in the flour, shaking off the excess.

5. 5

   Toss the green beans with the remaining 2 tablespoons olive oil and remaining 1/4 teaspoon salt.

6. 6

   Remove the pan from the oven, push the potatoes to one side, and add the dredged chicken cutlets and green beans to the pan in a single layer.

7. 7

   Return the pan to the oven and roast until the chicken reaches 165°F internally and the potatoes are tender, 15 to 18 minutes.

   15:00 · Roast chicken and vegetables
8. 8

   While the pan finishes roasting, melt the butter in a small saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
9. 9

   Whisk in the chicken broth, lemon juice, and capers. Simmer until slightly reduced, about 4 minutes.

   4:00 · Simmer sauce
10. 10

    Remove the sheet pan from the oven and drizzle the lemon-caper sauce over the chicken, potatoes, and green beans.

11. 11

    Sprinkle with chopped parsley and serve immediately.