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–+ servings
Chicken Thigh Piccata in a cast iron skillet.
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5 from 8 votes

Chicken Thigh Piccata

Succulent, crispy chicken thighs in a lemon butter caper sauce are a restaurant worthy meal that's easy to make at home!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: date night, dinner party, weeknight
Servings: 6 chicken thighs
Author: Marissa Stevens

Ingredients

  • 6 4-ounce boneless skinless chicken thighs
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup all-purpose flour for dredging
  • 4 tablespoons olive oil divided
  • 4 tablespoons butter divided
  • 1/2 cup chicken broth or chicken stock
  • 1/4 cup white wine
  • 1 large lemon juiced, ~3 tablespoons
  • 1/4 cup capers drained and rinsed
  • 1/4 cup chopped fresh flat-leaf parsley
  • thin slices of fresh lemon for garnish, optional

Instructions

  • Place chicken thighs between layers of plastic wrap or inside a plastic zip-top bag (or layers of plastic wrap) on a work surface and pound with meat mallet or rolling pin to 1/4-inch thickness. Season both sides with salt and pepper. 
  • Place flour in a shallow bowl. Dredge each pounded chicken thigh in flour, shaking off any excess flour and transfer to clean plate. (Discard remaining flour.)
  • Heat 2 tablespoons of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until hot. Add 3 chicken thighs in a single layer and cook until crisp and golden brown, about 4-5 minutes; flip and cook 4-5 minutes more, or until browned and just cooked through. Transfer to serving platter and tent with foil. Repeat with remaining chicken thighs.
  • Add chicken broth, wine, lemon juice, and capers to same skillet and bring to boil. Cook and stir, scraping up any browned bits, until sauce has thickened, about 3 minutes. Remove from heat, add remaining 2 tablespoons butter and stir to melt; spoon sauce over chicken thighs. Garnish with parsley and lemon slices if using and serve.

Nutrition

Calories: 339kcal | Carbohydrates: 10g | Protein: 23g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 128mg | Sodium: 438mg | Potassium: 343mg | Fiber: 1g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 13mg | Calcium: 27mg | Iron: 2mg

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