Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 4 to 6 Servings
I’ve tried a lot of Chicken Piccata recipes before, but this one is my favorite! Of course, I tweaked it a little and came up with this perfect recipe! All you need are these simple ingredients and easy steps, and you are good to go! Ready for serving in just half an hour. Enjoy!
Ingredients:
¼ c capers, drained
1 ¼ c chicken stock
3 tbsp freshly squeezed lemon juice
1 tbsp canola oil
1 tbsp unsalted butter
5 ½ tbsp all-purpose flour, divided
1 ½ lb. boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley leaves
¼ c dry white wine
2 tbsp heavy cream
Directions:
Sprinkle salt, pepper, and flour over the chicken thighs. Toss until fully coated. Remove any excess flour by shaking each piece.
Place a skillet on the stove and turn the heat to medium. Add butter and oil.
Add the chicken thighs in batches into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown. Transfer them onto a clean plate. Repeat the process with the rest of the chicken thighs.
In the same skillet now over medium-low heat, whisk in flour and cook for a minute.
Add the lemon juice, wine, and chicken stock. Stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits. Let it boil.
Turn the heat down to low, then simmer for a few minutes until the sauce becomes thick.
Add parsley, heavy cream, and capers. Stir until well incorporated.
Bring the chicken thighs back into the skillet with the sauce, then toss until fully coated. Remove from the heat.
Serve right away. Enjoy!