Quick Chicken Piccata

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Quick Chicken PiccataRecipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Chicken piccata is typically made with sliced chicken breasts, but we find chicken "thighcatta" to be even more flavorful.

Serves 4 (serving size: 2 chicken thighs and about 1/4 cup sauce)


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8 skinless, boneless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
1/2 cup dry white wine
2 tablespoons capers, drained
4 garlic cloves, crushed
1 fresh thyme sprig
3/4 cup unsalted chicken stock
1 1/2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
2 tablespoons chopped fresh flat-leaf parsley


1. 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; cook 5 minutes. Turn chicken over. Add wine, capers, garlic, and thyme to pan; cook 2 minutes. Add remaining 1/4 teaspoon salt, remaining 2 tablespoons oil, and stock to pan; bring to a boil. Reduce heat to medium; cook 8 minutes. Remove pan from heat. Stir in lemon juice and butter. Sprinkle evenly with parsley.

Created date

August 2015

Nutritional Information

Calories 360
Fat 22.8 g
Satfat 5.9 g
Monofat 12.1 g
Polyfat 3.1 g
Protein 30 g
Carbohydrate 3 g
Fiber 0.0 g
Cholesterol 166 mg
Iron 2 mg
Sodium 498 mg
Calcium 31 mg