Chicken Thigh Piccata

I’m sticking with the ’70s dinner party classics right now, mostly because they’re also almost pantry classics. Easy meals that don’t require a lot in the way of ingredients, or that feature something you may have found in the back of your fridge while … foraging during Social Distancing?

Chicken Piccata is one of those dishes. It’s fast, bright, and uses capers. That little bottle of mysterious green things you bought once for some salmon dish and haven’t touched since.


Though traditionally made with veal or chicken breast, I think that the unctuous texture of chicken thigh lends itself well to this preparation. Browned butter, lemon, and capers all come together to make a sauce that is rich, salty, sour, and bright. Best of all, this recipe takes about 30 minutes, start to finish.

Chicken Thigh Piccata

Recipe by DrewCourse: MainCuisine: Italian


Prep time


Cooking time



An easy, bright, lemony chicken dish that’s ready in under an hour.


  • 4 boneless, skinless chicken thighs

  • 2 lemons

  • 4 tbsp plus 1 tbsp unsalted butter

  • ½ cup AP flour

  • ½ cup chicken stock

  • ½ cup white wine

  • ¼ cup loosely packed parsley leaves

  • 1 clove garlic

  • 1 tbsp capers in brine

  • 1 tsp salt

  • 1 tsp pepper


  • Slice one lemon into ¼-inch or thinner slices, discarding ends.
  • Peel and mince the garlic.
  • Working one at a time, place chicken pieces between two pieces of plastic wrap. Use a mallet or the wide section of a knife to pound the thigh flat, until it is ¼-½-inch thick.
  • Season the chicken with salt, then dredge each piece in AP flour, working to ensure that the whole piece is coated.
  • In a large pan, over medium heat, melt 4 tbsp of butter.
  • When the butter stops foaming, add the chicken, cooking approximately 2 minutes on each side or until well browned.
  • Remove the chicken to a plate, and add garlic to the butter, cooking for 1-2 minutes or until fragrant.
  • Add the chicken stock, wine if using lemon juice, and capers. Stir well to combine.
  • Return the chicken to the pan and simmer for 5 minutes or until cooked through.
  • To finish, remove the chicken a final time. Add most of the lemon slices (reserve a couple for garnish) and chopped parsley. Swirl in the remaining 1 tbsp butter. Season with salt and pepper.
  • To serve, spoon the sauce over the chicken, arrange the cooked lemon slices on top, and garnish with fresh lemon and parsley sprigs.
  • Serve with chicken fat roasted potatoes and bright vegetables asparagus with hollandaise.

One Comment

  1. Pingback: Fiery Hot Pepper Chicken – The Chicken Thigh Guy

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