Here is my go-to chicken thigh piccata recipe, with tender chicken thighs in a bright lemon-caper sauce, all made in one pan with white wine, fresh herbs, and a handful of pantry staples.
This chicken piccata has become my weeknight dinner hero – it’s ready in about 30 minutes but tastes like something from a nice Italian restaurant. I usually serve it over pasta to soak up all that good sauce. Nothing better than restaurant-style food at home, right?
Why You’ll Love This Chicken Piccata
- Quick weeknight dinner – Ready in under an hour, this chicken piccata fits perfectly into your busy schedule while still delivering restaurant-quality results.
- Simple ingredients – With just a handful of basic ingredients you might already have in your kitchen, you can create this classic Italian-inspired dish.
- Rich, tangy sauce – The combination of butter, lemon, and capers creates a sauce that’s perfectly balanced between rich and bright – it’s impossible not to love.
- Budget-friendly – Chicken thighs are not only more flavorful than breast meat, but they’re also more affordable, making this dish both tasty and economical.
- Extra juicy results – Using chicken thighs instead of the traditional breast meat ensures you’ll get moist, tender chicken every single time.
What Kind of Chicken Thighs Should I Use?
For piccata, bone-in, skin-on chicken thighs are your best bet since they stay juicier and more flavorful during cooking than their boneless counterparts. While you can find both free-range and conventional chicken thighs at most grocery stores, what matters most is getting fresh ones with pinkish meat and skin that looks intact, not slimy or discolored. If you’re buying in bulk, you can absolutely use frozen chicken thighs – just make sure to thaw them completely in the fridge overnight and pat them really dry with paper towels before cooking. When you’re at the store, look for thighs that are roughly the same size so they’ll cook evenly in your pan.
Options for Substitutions
This chicken piccata recipe can be tweaked with several easy substitutions if needed:
- Chicken thighs: While chicken thighs give the best flavor, you can use chicken breasts if you prefer. Just watch the cooking time – breasts cook faster and can dry out more easily. Pound them to even thickness first.
- Butter: For a dairy-free version, you can use all olive oil instead of butter, though you’ll miss some of the richness. Ghee is another good option that adds nice flavor.
- Capers: If you’re not a fan of capers or don’t have them, try chopped green olives instead. They’ll give a similar salty, briny taste to the dish.
- Fresh parsley: No fresh parsley? Use 2 teaspoons dried parsley, or try fresh basil or chives instead. If using dried herbs, add them earlier in the cooking process.
- Lemon: In a pinch, you can use bottled lemon juice (about 1/4 cup), though fresh is better. For the zest, a splash of white wine can help make up for the missing citrus notes.
Watch Out for These Mistakes While Cooking
The biggest challenge when making chicken piccata is achieving that perfect golden-brown crust on the chicken thighs – to avoid pale, rubbery skin, make sure to pat the thighs completely dry with paper towels before seasoning and cook them skin-side down first in a hot pan without moving them for at least 6-7 minutes. A common error is overcrowding the pan, which causes the chicken to steam instead of sear, so work in batches if needed to give each thigh enough space. When it comes to the sauce, rushing the reduction process can leave you with a thin, watery result – instead, let it simmer until it coats the back of a spoon, and don’t forget to taste before adding salt since capers and broth already contain sodium. For the best flavor development, add the lemon juice gradually and taste as you go, as lemons can vary in acidity and too much can overwhelm the dish.
What to Serve With Chicken Piccata?
This tangy, savory chicken dish pairs perfectly with pasta – I usually go with angel hair or linguine tossed in a bit of butter and parsley. If you’re keeping things low-carb, try serving it over zucchini noodles or cauliflower rice to soak up all that amazing lemon-caper sauce. A side of roasted asparagus or steamed broccoli works great too, especially when you drizzle some of the pan sauce over them. For a complete meal, I like to add some crusty bread on the side – it’s perfect for mopping up every last drop of that delicious sauce!
Storage Instructions
Keep Fresh: This chicken piccata stays good in the fridge for up to 4 days when stored in an airtight container. The lemon-caper sauce actually gets even better after a day as the flavors continue to meld together. Just make sure to let it cool completely before popping it in the fridge.
Freeze: You can freeze this dish for up to 3 months in a freezer-safe container. The sauce might separate a bit when frozen, but don’t worry – it’ll come back together when reheated. I like to freeze it in individual portions for easy weeknight dinners.
Reheat: To warm up your piccata, place it in a skillet over medium-low heat with a splash of chicken broth to keep things moist. Give it a gentle stir now and then until it’s heated through. You can also use the microwave, but the stovetop method helps maintain the best texture and prevents the chicken from drying out.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 90-100 g
- Fat: 90-100 g
- Carbohydrates: 10-15 g
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter
- 8 chicken thighs with skin and bone
- 3 cloves of garlic, minced
- 1 cup chicken broth
- Juice and zest from 1 lemon (about ½ cup juice)
- ½ cup capers (rinse if too salty)
- 2 tablespoons chopped fresh parsley
- Salt and pepper to your liking
Step 1: Prepare the Pan and Initial Ingredients
Start by adding olive oil to a large sauté pan set over medium heat.
Add a tablespoon of butter to the pan and allow them to melt together, creating a flavorful base for cooking the chicken.
Step 2: Brown the Chicken
Place the chicken pieces in the pan, skin side down.
Season the chicken to taste with your preferred spices and herbs.
Cover the pan and allow the chicken to brown for 10-12 minutes.
After the initial browning, flip the chicken, season the other side, and cook for another 10-12 minutes.
Once done, remove the chicken from the pan and set it aside.
Step 3: Create the Sauce Base
In the same pan, add garlic, scraping up any browned bits from the bottom to incorporate into the flavor profile.
Allow the garlic to fry until it becomes fragrant, then pour in the chicken stock, lemon juice, and zest.
Bring the mixture to a simmer and let it simmer for 5 minutes to build depth in the sauce.
Step 4: Finish the Sauce and Return Chicken to the Pan
Add capers to the simmering sauce and let them cook for 2 minutes.
Then, add the remaining butter and stir it into the sauce to emulsify, creating a rich and silky texture.
Place the browned chicken back into the pan.
Step 5: Cook to Completion and Adjust Seasoning
Scatter chopped parsley over the chicken and sauce.
Allow everything to cook together for 10-15 minutes, ensuring the chicken is cooked through and the sauce has reduced slightly.
If you find the sauce is reducing too much, feel free to add a bit more chicken stock.
Finally, check the seasoning and adjust to your taste preferences.
Step 6: Serve and Enjoy
Your dish is ready to be served hot.
Pair the chicken with a side of rice, mashed potatoes, or your choice of vegetables to complete the meal.
Enjoy the flavorful and tender chicken with its vibrant sauce!