Updated: Oct 31, 2022
Chicken piccata is typically made with sliced chicken breasts, but I have found chicken “thighcatta” to be even more flavorful. 😉
20 minutes, 538 calories, 4 servings (serving size: 2 chicken thighs and about 1/4 cup sauce)
8 skinless, boneless organic chicken thighs (about 1 1/2 pounds)
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/2 cup dry white wine
2 tablespoons capers, drained,
2 garlic cloves, minced
2 fresh thyme sprigs
3/4 cup unsalted chicken bone broth
1 1/2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Sprinkle chicken with 1/4 teaspoon salt and pepper.
Heat a skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat.
Add chicken to pan, lightly brown on both sides for about 5 minutes per side.
Add wine, capers, garlic, and thyme to pan; cook 2 minutes. Add remaining 1/4 teaspoon salt, and broth to pan; bring to a boil.
Reduce heat to simmer low for 10 minutes, stir in lemon juice and butter.
Sprinkle evenly with parsley to serve.
Serve with vegetables – Roasted Squash and Zucchini