Chicken Thigh Piccata
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Chicken Thigh Piccata
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 egg white
- 1/2-3/4 cup panko crumbs Italian seasoned
- 2-3 tbsp olive oil plus 1 teaspoon, divided
- 5 chicken thigh excess fat removed, boneless, skinless
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 2 cloves garlic minced
- 1 cup chicken broth
- lemon juice from 2 small lemons
- lemon zest from 1
- 1 tbsp capers drained
- 1 tbsp parsley chopped, fresh
Instructions
- Place the egg white in a bowl; whisk. Place the Italian seasoned panko crumbs on a plate. Remove any excess fat from the chicken thighs.
- Heat half of the olive oil in a large skillet over medium heat. Once the pan is HOT, dip the chicken into the egg white then place on the panko crumbs; flip to coat evenly. Place into the hot pan; repeat, cooking in batches if needed. Season the chicken in the pan with sea salt and freshly cracked pepper, to taste.
- Reduce heat to medium and cook for 7-8 minutes or until crisp and golden brown; flip the chicken over.
- Add the other half of the olive oil into the pan then swirl to coat the bottom of the pan and the chicken.
- Cook for 7-8 minutes or until cooked through. Remove the chicken from the pan and place it on a plate with a loosely placed tin foil tent.
- Add 1 teaspoon of olive oil to the pan then add the minced garlic. Cook, stirring constantly, for 30 seconds.
- Add the chicken broth, lemon juice, lemon zest, and capers then season with sea salt and freshly cracked pepper, to taste. Cook to a boil for a few minutes to reduce.
- Add the parsley to the sauce then place the chicken and its juices back into the pan.
- Reheat the chicken for a few minutes then serve with sauce drizzled over the top. Enjoy.
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