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  • Writer's pictureKat

Chicken Piccata Recipe



Prep Time: 10 mins | Cook Time: 20 mins | Yield: 2-3 servings



 

An ingredient I tend to buy in bulk and don't run out of is chicken thighs. Arguably, it could be any part of the chicken, but in our household, we tend to be wings and thighs kind of people. Shoutout to Costco and their packaging - it's easy to keep the 1 1/2 - 2 lb portions separate in the freezer and thaw as necessary. And with chicken thighs - the possibilities for dishes are endless.


I tend to make this chicken piccata recipe on weeknights when I'm pressed for time and need dinner on the table within half an hour. I serve with couscous and a side of roasted veggies, and it's an easy dinner! I find that using chicken thighs for this recipe helps prevent the meat from drying out too quickly. Definitely file this away for the next time you need a 30-minute meal, enjoy!

 
 

Ingredients

  • 1 1/2 lbs boneless chicken thighs (or any cut of boneless chicken meat)

  • 1/4 cup capers

  • 2 tablespoons lemon juice

  • 3/4 cup all purpose flour (with salt and pepper to taste)

  • 3 tablespoons butter

  • 2 tablespoons olive oil

 

Instructions


  1. Start by prepping the chicken. Place meat in between two pieces of parchment paper and pound with a meat mallet until the meat is even in thickness, about 1/2 inch. If you don't have a meat mallet, a rolling pin or similar tool will work. Note: this step is especially important if using chicken breast meat.

  2. Season flour with a pinch each of salt and black pepper and place in a shallow pan. Coat each piece of meat lightly with flour on each side.

  3. Heat olive oil over medium heat in a shallow frying pan. Fry chicken until golden brown, about five minutes on each side. Place the chicken on a separate plate and let rest while making the sauce.

  4. Lower the heat and place butter on the pan. Once the butter is melted and the pan has been de-glazed, add lemon juice and capers. Let sauce cook for about 1-2 minutes until glossy.

  5. Place the chicken back in and let cook in the sauce. Flip once or twice to coat each piece with the sauce.

  6. Cook chicken in sauce for about 5-7 minutes or until the internal temperature of the chicken reaches 165° F.

  7. Serve with preferred sides and veggies.

  8. Enjoy!

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