Chicken Piccata

Chicken Piccata features tender, pan seared chicken thighs, cooked in a bright, lemony sauce with the addition of briny capers.

Jump to Recipe

This Italian, American classic dish couldn’t be any more simpler to make. With just a handful of ingredients, you will find yourself licking your chops after devouring this vibrant, zesty chicken dinner.

Ingredients for Chicken Piccata

1 1/2 pounds skinless, boneless chicken thighs

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 cup chicken broth

3/4 cup FRESH lemon juice (2 lemons)

2 garlic cloves, minced

1 shallot, minced

1/2 cup drained capers

2 tablespoons, chopped parsley

1/2 cup All purpose flour, for dredging

Salt and pepper, to taste

How to make Chicken Piccata

Start by seasoning your chicken thighs with salt and pepper on both sides. Next, add the flour to a plate and light season with more salt and pepper. Remember when Emeril Lagasse said “I don’t know about your flour, but mine doesn’t come seasoned”. I can’t tell you how that quote has stuck with me since I started cooking!

Ok, back to the Chicken Piccata! Once the chicken is coated in the seasoned flour, start to heat up a heavy skillet. Add in the butter and olive oil. Once the butter has melted, carefully place your chicken thighs into the hot skillet. You are looking to get a beautiful brown color on each side. Once that is accomplished remove the chicken to a plate and set aside.

Using the same pan add in the diced shallot and minced garlic for 2 minutes. Shallots are like garlic, in that they take mere minutes to soften so don’t go anywhere. Carefully pour in the chicken broth and wine making sure to scrape up any brown bits from the chicken. One more thing and you have just created the Chicken Piccata sauce! Sprinkle the capers into the skillet and season if necessary.

Chicken for the win!

Growing up it felt like all we ate was something with chicken in it. Chicken fajitas, chicken parmigiana, chicken Alfredo, blackened chicken, chicken a la king…and the funny part about this is that I have plenty of chicken dishes that are in our weekly rotations as of late. Like my Creamy Chicken Enchiladas, Chicken and Dumplings (my favorite) or even an oldy but goody Chicken Divan.

Chicken, chicken and more chicken! But nowadays there are so so many ways to make chicken I don’t mind eating it as much as I do.

Chicken Piccata has always had a fancy label in my head. The sauce alone made me think it took hours to create something so delicious. But let’s fast forward. It doesn’t take hours. Chicken Piccata takes minutes to make and you can serve it a handful of ways.

My go to way to serve this dinner is over rice with a side of roasted vegetables. You could also serve this over egg noodles or mashed potatoes. Whatever suites you.

Let’s get back to finishing this delightful dish.

Finish Line

Nestle the chicken thighs and any juice that accumulated back into the skillet. I like to coat both sides with the Chicken Piccata sauce and let simmer until the chicken is fully cooked (internal temperature at 165ºF) This should take 5-10 minutes at most all depending on the size of your thighs.

For presentation purposes only, I like to add some slices of lemon and chopped parsley. Otherwise, it’s time to sit down and enjoy. I would love to hear what kind of chicken dishes you grew up with and perhaps you’ll share a recipe. ~Christina