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Chicken Thigh Piccata

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 egg white
  • 1/2-3/4 cup of Italian seasoned panko crumbs
  • 2-3 tbsp olive oil plus 1 teaspoon, divided
  • 5 boneless skinless chicken thighs excess fat removed
  • Sea Salt and Freshly Cracked Pepper to taste
  • 2 cloves of garlic minced
  • 1 cup of chicken broth
  • Juice from 2 small lemons
  • Zest from 1 lemon
  • 1 tbsp capers drained
  • 1 tbsp fresh parsley chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Reduce heat to medium and cook for 7-8 minutes or until crisp and golden brown; flip the chicken over.
  4. Add the other half of the olive oil into the pan then swirl to coat the bottom of the pan and the chicken.
  5. 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.
  6. Add 1 teaspoon of olive oil to the pan then add the minced garlic. Cook, stirring constantly, for 30 seconds.
  7. 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.
  8. Add the parsley to the sauce then place the chicken and its juices back into the pan.
  9. Reheat the chicken for a few minutes then serve with sauce drizzled over the top. Enjoy.