Easy Chicken Piccata Recipe

Prep 10 min

Cook 20 min

Serves 4

6 boneless chicken thighs

to taste salt & pepper

1/4 tsp garlic powder

as needed flour, for dredging

4 tbsp, divided butter

1 tbsp olive oil

1/4 cup chicken broth or dry white wine

1 tbsp + zest of 1 lemon juice & lemon zest

2 tbsp brined capers, drained

1/2 cup heavy/whipping cream

Optional chopped parsley and/or freshly grated parmesan

Directions

1 Prep the chicken. Pat chicken thighs dry. Season both sides with salt, pepper, and garlic powder. Lightly dredge in flour, shaking off excess.

2 Sear. Heat 2 tbsp butter + olive oil in a skillet over medium-high. Add chicken and sear 4–5 minutes per side until golden. Transfer to a plate.

3 Deglaze. Lower heat to medium. Add broth or wine and scrape up the golden bits. Let it simmer 1 minute.

4 Build the sauce. Add remaining 2 tbsp butter, lemon juice, lemon zest, and capers. Stir until glossy.

5 Make it creamy. Pour in heavy cream and stir. Simmer 2–3 minutes until slightly thickened.

6 Finish. Return chicken to the pan and spoon sauce over top. Simmer 2 more minutes until warmed through.

7 Serve. Garnish with parsley or parmesan. Serve with pasta(I prefer angel hair), rice, or crusty garlic bread.