Rating: 3.5 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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

Adam Hickman
Recipe by Cooking Light October 2015


Read the full recipe after the video.

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

360 calories; fat 22.8g; saturated fat 5.9g; mono fat 12.1g; poly fat 3.1g; protein 30g; carbohydrates 3g; cholesterol 166mg; iron 2mg; sodium 498mg; calcium 31mg.