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Chicken Piccata

Chicken Piccata

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Who doesn’t love crispy chicken fat, cooked with tangy lemon, and salty capers?  I think they are a match made in chicken heaven.  I have been whipping up this chicken piccata recipe a lot the past few weeks.  It is simple to make, as well as really tasty.  I do it a bit differently than most chicken piccata recipes;  otherwise, it would be like all the other recipes out there.

Chicken Piccata

We don’t use chicken breasts;  instead of we use succulent, meaty thighs.  Dark meat has so much more flavor as well as being  moister than a breast.  We don’t bread it either.   Think “healthier”.  No flour coating.  No breadcrumbs.  Just juicy thighs, cooked until golden brown.  

We use lots of garlic, as well as finely minced shallots;  because we can.  We toss in a sprinkling of fresh rosemary, a heavy dose of capers, and some marinated sun-dried tomatoes.  Finished off with rich chicken stock, and a splash of white wine, and a very generous squeeze of fresh lemon juice.

Succulent.  Really, it is succulent.  Perfectly paired with a bowl of pasta with simple seasonings.  We used a little pancetta, garlic, and olive oil.  Pass the green salad, warm crusty bread, and a glass of wine.  Life does not get much better than this.


Chicken Piccata

Recipe:  Chicken Piccata

*serves 2


4 chicken thighs, skinless – 2 chicken breasts
5 cloves of garlic, thinly sliced
1 small shallot, finely minced
2 tablespoons olive oil
1 tablespoon fresh rosemary, finely minced
5 plump sun-dried tomatoes, roughly chopped
2 medium lemons, one sliced into slices, the other used for juice
1/3 cup white wine
1/3 cup chicken stock
1 tablespoon capers, drained
kosher salt
black pepper

How To:

In a large frying pan, heat the olive oil, over medium heat.

Add the shallots, stir, and cook until soft;  about 3 minutes.

Add the garlic, stir, and cook another 3 minutes.  Remove from heat, and put the shallots and garlic into a small bowl.

Season the thighs with salt and pepper.

Turn up the heat on the frying pan, to medium-high;  add the thighs.  Cook until golden brown;  about 3 – 5 minutes per side.  It will depend on the heat of your stove.

Once browned, remove and set aside.

Deglaze the pan with the white wine.

Bring to a low boil, and cook for a couple minutes.

Add the chicken, and shallot mixture back to the pan.

Pour in the chicken stock, add the rosemary, tomatoes, capers, juice from 1 lemon, and the lemon slices;  lower heat to a simmer.  Cook until the sauce is reduced;  about 20 minutes.



More Travel Inspired Chicken Thigh Recipes

Grilled Chicken Shawarma

Middle Eastern Chicken Bowls

Slow Cooker Chicken Bean Tacos

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Ally H.

Saturday 1st of February 2014

Having made this awesome recipe a few times now, I recommend adding mushrooms and brussel sprouts. Makes it a whole meal!


Sunday 2nd of February 2014

Great idea Ally, thanks for sharing this tip with us.

Lady Bren

Saturday 19th of May 2012

Wanted you to know that I repinned this Had it for dinner last night and was sooo much better than the old fashioned way :) I didn't have sun-dried tomatoes but will next time

Denise Woodward

Sunday 20th of May 2012

Really glad to hear you loved it. It is one of our favorite as well. ~ Lenny


Friday 5th of August 2011

Am I not seeing a "Print" button? When I checked browser Print Preview the image was not usable at all. Trying to print for a Birthday Dinner tomorrow. - [email protected] - now stuck with copy&paste into a word processor...


Wednesday 11th of May 2011

My mistake for reading this before lunch - now I'm really craving a bite with no chicken in sight! Lovely photos Denise!

Denise Woodward

Wednesday 4th of May 2011

Anita, I would serve it with some sauteed spinach, and a very light pasta. I served this with some pasta, that was lightly dressed with some warm olive oil, a little garlic, and toasty pieces of pancetta. Add a nice loaf of crusty, warm bread, and you have a lovely meal!