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

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

How to Make It

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.

Ratings & Reviews

Just Okay

November 19, 2015
Like the other reviews, in order to make again we would have to make changes.  The cooking time listed was not enough. The sauce was too watery, I would reduce the stock and the wine. The recipe calls for too much oil, I never should have added the last two tablespoons. It was a good idea, but with this many tweaks, there may be a simpler recipe out there.


October 01, 2015
This wasn't an awful meal, but it was some seriously mediocre chicken piccata with two main problems standing out.  The first is how bland the flavor is, which is a very noticeable and unfortunate recent trend in CL recipes for the last 6-8 months.  At the very least, there should be a strong lemon flavor, but mostly, this tastes like chicken broth with a touch of wine and butter.  Yep, it's chicken in a chicken broth sauce...how exciting.  I actually doubled the garlic and thyme and neither flavor came through much at all.  The second issue is that the sauce is so thin that it runs right off the chicken, so, bland sauce that doesn't cling to the chicken basically means you're just eating some largely unflavored chicken thighs that have been simmering in (mostly) chicken broth.  BORING.  Oh, and it also needs some more capers...lots more capers because they're also totally lost.  At the very least, I'd consider adding 3-4 TBSP of lemon juice, dropping the broth down by about 2 TBSP, doubling the capers, tripling the garlic (or using 1 TBSP of freshly minced), adding 6-8 springs of thyme, and adding a TBSP of flour and water mixture at the very end with the butter to thicken the sauce.  Maybe that would work, but as it stands, this recipe is a study in dull, bland mediocrity.

Longer cooking time

September 18, 2015
This sauce is delicious, but chicken thighs definitely need to cook longer than 8 minutes. I'd say more like 30.

A Great Weeknight Dinner

September 19, 2015
Chicken piccata is one of my boyfriend's favorite meals, and when I saw this, he was agreeable to try it.  The only thing I did different was that I used some thin cut chicken breasts that we already had instead of the chicken thighs.  It tasted great, and was fast and easy even for a weekday meal,  I do have to slap a hand when he tries to add more butter.  It doesn't need it - he just likes butter!  We will be making this again and again.

Quick Chicken Piccata

September 21, 2015
This was a great quick easy meal.  I did lightly coat the chicken with pan searing flour before frying to give it a nice finish.  Only used 1 tablespoon of oil though ...  didn't use the 2 extra tablespoons of oil it said to use with the stock.  It was plenty rich enough.  Had a very nice rich flavor with the garlic, lemon and capers.  Hubby said it was a keeper ... good enough for company.

Fast, easy and tasty. Light enough for a midweek meal.

October 03, 2015
It was very simple to make, ideal for a busy day and we made a side of spinach I just added on top when chicken was ready. My husband does not eat dark meat and he had about three thighs. Will make it again!

A few easy tweaks = delicious and fast dinner

November 13, 2015
After reading some of the reviews about lack of flavor, I approached this thinking I'd make a few changes and they worked out perfectly.  I doubled the capers, the thyme and garlic.  I sprinkled dried oregano to the chicken as it cooked.  Total cooking time was 22-23 minutes.  5 minutes seared on each side, then add the wine/garlic mix for 2 minutes.  I added 1/2 cup of chicken broth and let it simmer down quickly (7-8 minutes or so).  I completely omitted the remaining 2 tablespoons of oil.  Who needs that???  To the remaining 1/4 cup of broth I added a teaspoon of cornstarch, mixing well.  Pour that into the pan, cook another 1 minute.  Remove from heat, add lemon juice and 1 pat of butter, let it melt for another 1-2 minutes.  I served the chicken and the sauce over prepared Near East Roasted Garlic Couscous.  Perfect combo.  I will definitely make this again.  DH loved it too.

Bland as boiled chicken

February 22, 2017
I wish I had read the reviews before I followed this recipe. I love chicken piccata and this wasn't even close. After cooking the stated amount of time my meat thermometer didn't even register--not good for chicken! The cooking time needs to be doubled. I agree with the other reviewers that the sauce is way too thin and watery---thus the taste of boiled chicken. The sauce definitely needs flour added and less chicken stock. All the seasonings need to be quadrupled (at least)---I couldn't taste any garlic, lemon or capers at all in the meal.


September 25, 2015
I used chicken tenders in this recipe because I didn't have thighs on hand.  It was still delicious!  I served over plain cous cous, which was great because it soaked up all the yummy juice!  http://determinedwwmomma.blogspot.com