Oxmoor House
Prep Time
11 Mins
Cook Time
21 Mins
Yield
4 servings (serving size: 1 thigh and about 2 tablespoons sauce)

Traditional chicken piccata usually features boneless chicken breasts, but in this version, chicken thighs are lightly breaded and cooked in a mixture of lemon juice, broth, and capers.

How to Make It

Step 1

Place chicken in a heavy-duty zip-top plastic bag; add flour, salt, and pepper. Seal bag, and shake to coat chicken. Combine egg white and water in a shallow dish. Remove chicken from bag. Dip each piece in egg white mixture, and dredge in breadcrumbs.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 to 4 minutes on each side or until browned. Add broth, wine, lemon juice, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add parsley and capers, and simmer, uncovered, 5 minutes or until chicken is no longer pink in center. Sprinkle with grated lemon rind, if desired.

Oxmoor House Healthy Eating Collection

Ratings & Reviews

Meh

crawtona
January 23, 2019
Made exactly as written (no optional lemon rind)...thighs were tender, but not much lemony or Piccata-like taste. Also, thighs absorbed much of the liquid, so there wasn’t much to spoon over. We prefer Cooking Light’s Meyer Lemon Chicken piccata. My husband that I not make it again!

soontobe's Review

demopo
October 31, 2012
N/A

AAFANZ's Review

kspencer
December 18, 2013
Loved this. It was so simple and easy to make. My husband and kids loved it. It can be a quick weeknight meal or you could serve it up for company.

crawtona's Review

aprilLumpkin
September 11, 2013
aprilLumpkin should have given it a shot without capers, especially since that was its only complaint. Unbelievably tasty, low on calories, and easy to make. And that is from someone who, generally, is not a lemon type of person (also, did not include the capers, as I couldn't find them...likely because I'm still not 100% sure what the heck they are; though, it sounds like that was a good thing). I would also recommend starting with a medium, instead of medium-high heat for the initial browning. Mine ended up a bit overdone with the recommended temp/time.

kspencer's Review

seejay85
May 13, 2014
N/A

Maybaby51's Review

soontobe
December 02, 2012
N/A

seejay85's Review

AAFANZ
August 05, 2012
This was so good. The only thing I would change is adding more lemon, but that's just me because I like it lemony.

aprilLumpkin's Review

Linda
April 01, 2013
Anything with Capers and Garlic is a must for me ! However, the combination of lemon juice and capers gives off a sour aftertaste. Initially you taste the garlic and meat which is great, then the doors open and you are handed a sour taste that makes you beg for water. I can say this meal goes well with tea- minus the lemon.

Loved this Recipe, with some modifications

Maybaby51
July 10, 2016
My family and guests loved this recipe....but I did change it in the following way: ·Did not use any garlic (a family member can't eat garlic); substituted fresh  thyme for the garlic (added at the end) ·Did not use any breading or the egg.  ·Used all-purpose gluten free flour (family member has celiac). ·Added more capers than called for.  I served it on a bed of spaghetti squash plus lighted sautéed multi-color carrots, broccoli and cauliflower. YUM!