Chicken piccata

For the past few weeks I have been craving lemons like nobody’s business.

Who knows why.  Maybe it’s something my body needed.  Maybe it’s because they smell so fantastic.  Maybe it’s because they remind me of warm weather.

Why do we have to explain it away?  Can’t a girl just have a thing for lemons without having to justify herself?  

Soon this lemon obsession began taking over.  Lemons made their way into my water, potato salad, dressings, pan sauces.  You name it, I wanted it lemon flavored.

One dish in particular that I created during my lemon feast, chicken piccata, was at the top of my list for “best in taste”.  Lemony, buttery, salty, tangy, and delicious.  This chicken piccata is a lemon lover’s dream!

It’s is typically made with pounded chicken breasts or chicken cutlets.  If you have those, by all means use them.  I don’t usually buy that cut of meat anymore because boneless chicken breasts tend to dry out and be tasteless.  Plus at my house, bones=stock.  I have grown to love thighs over the past few years, so that’s what I used, bone-in skin on thighs.  If you do use a thinner boneless part of a chicken, you probably won’t need to bake it in the oven to finish cooking.  The cooking can probably be completed right there in the skillet.  In this recipe, since the thighs are thicker, the outside browns faster than the inside can cook, so I finished it in the oven.

When I make this dish, I often use regular glutenized (Yeah, just made that up) flour, but feel free to use almond flour or another flour that tickles your fancy if you aren’t into regular ol’ flour.

Just make it.  It’s easy enough for a weeknight, but sounds and looks fancy shmancy enough for company.

DSC_0033Dredge chicken in seasoned flour, then plop it in the butter and olive oil hot tub.


Brown both sides and place in a 9×13 baking dish.  Chicken will not be cooked in the middle, so don’t freak out.  Look at that golden skin!  Mercy!
Bake at 400 degrees for about 20-30 minutes or until chicken is done.

DSC_0037 Meanwhile, make sauce with chicken broth, lemon juice, capers, garlic, butter, and drippings from chicken in the oven.  Add fresh herbs if desired.

DSC_0048Pour sauce over chicken when plating.  Garnish with fresh herbs of choosing.

Now scarf down your chicken like a savage beast and lick your plate while you’re at it.  I won’t tell.

Chicken piccata
Chicken piccata. A simple dish with simple ingredients, and a flavor explosion in the mouth.
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
1917 calories
54 g
1137 g
93 g
206 g
30 g
1239 g
2886 g
2 g
1 g
53 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1917
Calories from Fat 829
% Daily Value *
Total Fat 93g
Saturated Fat 30g
Trans Fat 1g
Polyunsaturated Fat 15g
Monounsaturated Fat 38g
Cholesterol 1137mg
Sodium 2886mg
Total Carbohydrates 54g
Dietary Fiber 3g
Sugars 2g
Protein 206g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 T. olive oil
  2. 2 T. butter
  3. 6-8 chicken thighs
  4. 1/2 cup flour (sprouted, einkorn, unbleached white, almond)
  5. 2 cloves pressed or minced garlic
  6. 1 cup chicken broth
  7. 1/4 cup freshly squeezed lemon juice
  8. 1/4 tsp salt
  9. 1/4 cup capers
  10. 2 T. butter
  11. fresh herbs if desired (parsley, thyme)
  1. Melt butter and olive oil in large skillet over medium-high heat.
  2. Season flour with salt and pepper.
  3. Dredge chicken thighs in seasoned flour and place in skillet.
  4. Brown chicken and flip to other side to brown as well.
  5. Place browned chicken thighs in a 400 degree oven for 20-30 minutes, or until chicken is cooked all the way through.
  6. Meanwhile in the skillet in which the chicken cooked, add garlic and cook for approx. 30 seconds.
  7. Add broth, lemon juice, salt, and capers.
  8. Simmer until sauce has reduced almost half.
  9. Remove chicken from oven.
  10. Stir into the sauce, 2 T. butter and drippings from the chicken. Add fresh herbs if desired.
  11. Pour sauce over chicken when plating.
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