When you find a simple recipe with not a lot of ingredients and is easy enough to make, and at the same time the result is amazing, then keep it close! We found one for you in this Chicken Piccata, and we think you will love it as much as we do. It’s quite easy to make, and provides a tasty meal for you and the whole family – once you scale up the ingredients. Try it today.
2 boneless, skinless chicken thighs
1 tsp Italian seasoning
½ tsp fine sea salt
2 tbsp unsalted butter or coconut oil
½ cup chicken bone broth
2 tbsp fresh lemon juice
2 tbsp capers, drained
1 lemon, thinly sliced, for garnish
2 tbsp chopped fresh parsley leaves, for garnish
- Sandwich the chicken thighs between two sheets of parchment paper. Gently pound the thighs with a cast-iron skillet, rolling pin, or mallet until they are about 14 inch thick. Remove the parchment from the chicken and season it on all sides with the Italian seasoning and salt.
- In a large cast-iron skillet over medium-high heat, melt the butter. Cook for 3 to 5 minutes per side, or until golden brown and cooked through. Remove the chicken to a platter and keep the drippings in the skillet.
- Deglaze the skillet with the broth, lemon juice, and capers, scraping up the bits from the bottom of the pan with a whisk. Cook for 4 minutes after bringing the sauce to a boil. Distribute the sauce over the chicken. Garnish with lemon slices and parsley if desired.
- Refrigerate in an airtight container for up to four days. Place in a lightly greased skillet over medium heat for about 3 minutes to reheat.
- Recipe Notes
To save time and effort, ask your butcher to pound the chicken for you.
2 servings per container
- Amount Per ServingCalories115
- % Daily Value *
- Total Fat
- Saturated Fat 4.2g 22%
- Sodium 48mg 2%
- Total Carbohydrate
- Sugars 11.1g
- Protein 1.7g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.