Sheet Pan Chicken Piccata

Ingredients

• 2 pcs Chicken Breast
• 250 g Asparagus
• 4 pcs Spring Onion
• 1 pcs Lemon
• 2 tbsp Capers
• 3 pcs Garlic
• 2.3333333333333335 tbsp Olive Oil
• 2 tbsp Butter
• 160 ml Chicken Broth
• 1 tbsp Kosher Salt
• 1.5 tsp Black Pepper
• 10 g Parsley
• 8 tbsp Panko Breadcrumbs
• 25 g Parmesan Cheese

Method

1. Heat the oven to high heat and set a sheet pan inside so it gets hot for better browning. Trim {asparagus}, trim and slice {spring_onion}, mince {garlic}, slice half of {lemon}, and finely chop {parsley}. Pat {chicken_breast} dry so it roasts instead of steams, then season with {kosher_salt} and {black_pepper}.
2. In a small bowl, combine {panko_breadcrumbs}, {parmesan_cheese}, a pinch of {kosher_salt}, {black_pepper}, and a drizzle of {olive_oil} until evenly coated and sandy.
3. Carefully remove the hot sheet pan. Coat it with {olive_oil}, then arrange {chicken_breast}, {asparagus}, and {spring_onion} in a single layer without crowding. Season the vegetables with {kosher_salt}, add {lemon} slices around the pan, and spoon the {panko_breadcrumbs} mixture over {chicken_breast}. Roast at high heat until the topping is golden, the vegetables are tender-crisp, and {chicken_breast} reaches a safe internal temperature.
4. While the pan roasts, heat {butter} and {olive_oil} in a small saucepan over medium heat. Add {garlic} and cook until fragrant but not colored. Add {capers}, then pour in {chicken_broth} and the juice from the remaining {lemon}. Simmer until lightly reduced and glossy, then taste and adjust with {kosher_salt} and {black_pepper}.
5. Set {chicken_breast} on a warm plate and let it rest so the juices settle and the coating stays crisp. Leave {asparagus}, {spring_onion}, and {lemon} on the sheet pan.
6. Spoon some {make_sauce} over the plates, add {asparagus} and {spring_onion}, then top with {chicken_breast}. Spoon over more sauce without soaking the crust, scatter with {parsley}, and serve with the roasted {lemon} for squeezing at the table.