Best Chicken Thigh Piccata Recipes

Chicken Thigh Piccata image

Provided by Michael Symon : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), patted dry with paper towels
Kosher salt and freshly ground black pepper
Olive oil
4 tablespoons unsalted butter
4 cloves garlic, sliced
1/2 cup dry white wine
1/2 cup chicken stock
3 tablespoons brined capers, drained and rinsed
Juice of 1 lemon
2 tablespoons finely chopped parsley

Steps:

Preheat your oven to 375 degrees F. Season the chicken on both sides with salt and pepper.
Heat a large saute pan over medium-high heat and add a drizzle of olive oil and 1 tablespoon of the butter. Add the chicken pieces, skin-side down, and cook until golden brown, 3 to 5 minutes. Flip and cook on the other side until golden brown, 2 to 3 minutes, then remove to a sheet tray. Place the chicken in the oven and cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, 15 to 20 minutes.
Place the saute pan back on the heat over medium heat and add 2 tablespoons of the butter along with the garlic and a pinch of salt. Cook until the garlic softens and becomes aromatic, 1 to 2 minutes. Next, add the white wine and reduce slightly, 2 to 3 minutes, before adding the chicken stock.
Bring the liquid to a strong simmer, 2 to 3 minutes, then add the capers and lemon juice. Remove from the heat and swirl in the remaining 1 tablespoon of butter and the parsley. Place the chicken pieces back in the pan or plate the chicken and spoon the sauce over the top.

Chicken-Thigh Piccata with Broccoli Rabe image

Provided by Sarah Carey

Time 25m

Number Of Ingredients 11

4 boneless, skinless chicken thighs, pounded 1/4 inch thick
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour, plus more for dredging
4 tablespoons extra-virgin olive oil, divided
2 tablespoons capers, drained
1 1/4 cups low-sodium chicken broth, divided
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
2 cloves garlic, crushed
1 bunch broccoli rabe (1 pound), trimmed
Toasted rustic bread, for serving

Steps:

Season chicken with salt and pepper. Dredge in flour, tapping off excess. Heat a large skillet over high; swirl in 3 tablespoons oil. Add chicken; cook until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a plate.
Add flour to skillet; cook 30 seconds. Add capers, then whisk in 3/4 cup broth until it comes to a boil. Whisk in lemon juice and butter. Return chicken to skillet; coat in sauce and simmer until thickened, about 30 seconds.
Heat remaining 1 tablespoon oil in a large saucepan over medium. Add garlic and broccoli rabe; toss to coat. Add remaining 1/2 cup broth, cover, and simmer, still over medium heat, stirring occasionally, until broccoli rabe is tender, about 10 minutes. Serve chicken and sauce over broccoli rabe, with bread.