Love Just Bare ? Leave us a review!

Easy Sheet Pan Piccata-Style Chicken

This easy sheet pan chicken is the ideal choice for a weekend dinner – it’s sophisticated, flavorful, and effortlessly prepared! Roasted veggies and crispy chicken filets are accompanied by a velvety sauce infused with aromatic shallots, garlic, briny capers, and a delicate touch of white wine.

Servings 4
Prep Time: 20
Cook Time: 45
Servings: 4
Prep Time: 20 mins
Cook Time: 45 mins


  • Roasted Vegetables and Chicken
    • 4 Just Bare Lightly Breaded Chicken Fillets
    • 2 lb fingerling potatoes, halved lengthwise
    • 1 lb asparagus, end trimmed and spears cut in half
    • 2 medium shallots, sliced thinly
    • 4 tbsp Olive oil
    • 1 tsp dried thyme
    • kosher salt and freshly cracked black pepper to taste 1
    • lemon, sliced
  • Picatta Sauce
    • 1 tbsp olive oil
    • 1 shallots, peeled and minced
    • 4 cloves of garlic, sliced
    • 1 cup white wine
    • 1 cup chicken broth
    • 1/4 cup brine-packed capers, drained
    • 1 stick of butter, cubed/cold
    • 1 lemon, juiced
    • 1 cup fresh parsley, minced
    • kosher salt and freshly cracked black pepper to taste

Nutrition Facts

Servings 4

Amount Per Serving
% Daily Value*

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Chicken and Veggies

  1. Preheat your oven to 425°F and line a large sheet pan with parchment paper.
  2. In a large bowl, toss together the potatoes, asparagus, shallots, olive oil, dried thyme, salt, black pepper, and lemon slices.
  3. Add the prepared veggies to the parchment-lined sheet pan, making sure not to overcrowd the pan. Depending on the size, you may need to use two pans.
  4. Roast the veggies for 25-30 minutes, or until the potatoes start to become tender.
  5. Remove the pan from the oven and toss the vegetables. Place the Just Bare Lightly Breaded Chicken Fillets on top of the veggies.
  6. Return the pan to the oven for an additional 12-15 minutes, or until the fillets have an internal temp of 165°F and the vegetables start to crisp.


  1. While the chicken and veggies are roasting, preheat 1 tablespoon of olive oil in a small pan over medium heat.
  2. Add the shallots and garlic to the pan and cook until fragrant, about 3 minutes.
  3. Deglaze the pan with white wine and chicken stock, allowing the mixture to reduce by about 50%.
  4. Add the capers to the pan and over low heat, slowly start adding the cubed butter while continuously swirling the pan. This will help the sauce thicken and emulsify.
  5. Once all the butter is added and the sauce has thickened, finish with lemon juice, parsley, salt, and black pepper to taste.
  6. Remove the sauce from heat.
  7. Plate the chicken and veggies and top with picatta sauce, freshly parsley and lemon – enjoy!