Sheet Pan Chicken Piccata

Prep & Cook Instructions

1. Place a large, rimmed baking sheet in the oven and preheat oven to 400°F. Cut 1 lemon crosswise into thin wheels, removing any seeds. Juice remaining lemon until you have 2 Tbsp. and set aside. 
2. Season chicken on all sides with salt and pepper. Have three shallow bowls ready. Put the flour in one, break up the egg with a fork in the second and put the breadcrumbs in the third. For each piece of chicken, coat with flour, then dip in the egg, then coat with the breadcrumbs.
3. Heat 1 Tbsp. oil in a large skillet over medium heat until shimmering. In two batches, brown one side of the chicken pieces. Remove hot sheet pan from oven; scatter lemon wheels down first, then add chicken pieces browned-side-up, leaving at least half of the lemon wheels uncovered. Bake 10 to 15 minutes until chicken is cooked through (165°F internal temp), while you make the sauce. 
4. In the same skillet, add stock and bring to a boil about 7 minutes over medium-high heat until reduced to about 3/4 cup.  Add capers and lemon juice, then swirl in the cold butter pieces one at a time. Add parsley and taste, seasoning with salt or additional lemon juice, as desired. Spoon sauce over chicken to serve.