Chicken Piccata thighs is a great weeknight recipe. Serve the juicy chicken and punchy lemon, caper and butter sauce with steamed rice for an easy dinner.
I love weeknight dinners that take zero effort but deliver huge on flavour. These easy chicken Piccata chicken thighs deliver on both fronts. I have always been a massive fan of chicken Piccata because let’s get real, chicken is just made for lemon, butter and capers, right? And because we usually have a pack or two of chicken thighs waiting to be used, I make this version way more than I ever do with just chicken breasts.
And yes, you can definitely do this with chicken breasts and it will be just as delicious and a little quicker. But what I love so much about the thighs is that I can leave them on the stove, cooking away in that glorious Piccata sauce while I pack the next day’s lunch boxes or pour myself another G&T. You know. Priorities.
How to make chicken piccata thighs
Heat a large skillet over medium high heat. Add the olive oil and butter and allow to melt. Season the chicken thighs generously with salt and pepper then add to the pan, skin-side down. Allow the chicken thighs to cook for 10-12 minutes per side until golden brown. Remove the chicken from the pan. Add the finely chopped garlic and cook, scraping off the brown bits from the bottom of the pan. Pour in the white wine or chicken broth (chicken stock) and allow to come to a boil then add the capers and lemon juice. Whisk in the butter until emulsified. Add the chicken thighs back into the sauce then allow to simmer for another 10-15 minutes with the lid ajar before serving with fresh parsley.
What to serve with Chicken Piccata
- Garlic Parmesan mashed potatoes
- Almond, lemon and parsley pilaf rice
- Steamed vegetables
- Easy side salad with lemon dressing
Chicken Piccata thighs
- 2 tablespoons olive oil
- 3 tablespoons butter
- 8 bone-in skin-on chicken thighs
- 3 garlic cloves finely chopped
- 1 cup chicken stock
- juice and zest of 1 lemon approximately ½ cup juice
- ½ cup capers rinsed if overly salty
- 2 tablespoons fresh parsley finely chopped
- salt and pepper to taste
- Add the olive oil to a large saute pan set over medium heat and add a tablespoon of butter. Allow to melt together.
- Add the chicken, skin side down and season to taste. Cover and allow to brown for 10-12 minutes.
- Flip the chicken, season again and cook for another 10-12 minutes.
- Remove the chicken from the pan and set aside.
- Add the garlic, scraping the bottom of the pan, and allow the garlic to fry and become fragrant then pour in the chicken stock, lemon juice and zest.
- Allow to come to a simmer then simmer for 5 minutes.
- Add the capers and simmer for 2 minutes then add the remaining butter and stir into the sauce to emulsify. Add the chicken back to the pan.
- Scatter over the chopped parsley and allow to cook for 10-15 minutes until the chicken is cooked through and the sauce has reduced a little. (If necessary, add more stock.)
- Check the seasoning and adjust.
- Serve with rice, mashed potatoes or vegetables of your choice.