Sheet Pan Chicken Piccata (Easy One-Pan Dinner)

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 1 hour 35 minutes

食材

1 ½ teaspoons kosher salt or sea salt + additional for sprinkling on vegetables

freshly ground black pepper to taste

1 teaspoon paprika (not hot or smoked)

1 teaspoon garlic powder

2 teaspoons arrowroot or cornstarch

1 ½ pounds boneless (skinless chicken breasts and/or thighs, sliced into 1-inch strips)

2 Tablespoons olive oil (divided)

2 shallots (sliced)

4 ounces spinach (it will look ugly after it cooks, but will taste good)

1 lemon (sliced into 6 slices and 1 lemon, halved)

1 Tablespoon butter or plant butter (melted)

¼ cup chicken stock

¼ cup dry white wine

2 Tablespoons capers (drained)

Optional garnish: minced flat-leaf parsley

步驟

In a large bowl, whisk together the salt, pepper, spices and arrowroot. Place the chicken in the bowl and drizzle with 1 Tablespoon olive oil. Toss with the spices and oil until well coated. Cover and refrigerate for 1 hour or up to 24 hours. The further in advance you can do this, the more flavorful the chicken will be.

Preheat the oven to 425 degrees F. Arrange the shallots, spinach and lemon slices on a half sheet pan and drizzle with 1 Tablespoon olive oil and the melted butter. Sprinkle with salt and pepper.

Arrange the chicken on the sheet pan in one layer, if possible. Pour the wine and chicken stock into the pan. Sprinkle with capers.

Bake for about 18-20 minutes until chicken is cooked through. Cut a piece open if you're not sure. There should be no pink color inside. Squeeze halved lemons over everything for extra lemon flavor. Garnish with minced parsley.