| |

Easy Chicken Piccata

This easy chicken piccata is a classic Italian delight that offers refreshing flavors. Tender chicken thighs are bathed in a zesty lemon-caper sauce and then baked to perfection. Ideal for both a quick weeknight meal and special occasions, this dish brings simplicity and elegance to your table, ensuring a delicious and satisfying experience.

A white plate with the piccata, capers, pasta and green beans. There is a salad and a bowl of chicken in the background
Photo Credit: Dishes Delish.

Why is chicken piccata so satisfying? Maybe it’s the tangy saltiness of it. Probably! I know that Christopher loves this dish. And he loves it even more because the chicken isn’t breaded or fried. He’s healthy that way.

So am I, mostly. I do enjoy a good fish and chips periodically.

But mostly, I look for ways to make things with a healthier twist, and that is why there isn’t any skin on the thighs, and it’s not breaded with all-purpose flour, or pan fried.

Do I have to use boneless and skinless thighs?

No. You don’t, but it cooks faster than chicken thighs with bones in them and like I’ve previously stated, it’s healthier without the skin.

We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #CommisionsEarned. You can read my disclosure here.

Helpful tips

  • While I prefer using chicken thighs in this recipe, traditionally, it’s made with chicken breasts. Feel free to use whichever you prefer.
  • Place the chicken thighs in the baking dish carefully, avoiding pouring the liquid over them to keep the seasoning intact.
  • Opt for organic chicken broth, as the flavor difference is quite noticeable.
  • Choose a dry white wine for cooking, rather than a sweet variety like Chardonnay.
  • Always use freshly squeezed lemon juice for the best taste.
  • Feel free to add as many capers and cloves of garlic as you desire; more often enhances the flavor.
  • Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months.
  • Enhance the dish with garnishes such as green olives, Italian parsley, or a sprinkle of Parmesan cheese.
A white plate with a piece of chicken with capers and garlic with green beans and pasta and sauce
Photo Credit: Dishes Delish.

How to make easy chicken piccata

Pre-step

Preheat the oven to 350 degrees Fahrenheit and get a baking dish.

Step one

Gather capers, garlic, lemon, chicken thighs, broth, and wine. (A)

Step two

Dribble extra-virgin olive oil on the bottom of a baking dish and add chicken thighs, crushed garlic, salt, and pepper. (B)

Left - capers, chicken, garlic, salt and pepper. Right - baking dish with the chicken, garlic in it with broth and wine in the background
Photo Credit: Dishes Delish.

Step three

Add chicken broth and wine in the baking dish, but don’t pour it over the chicken. (C)

Step four

Pour the fresh lemon juice in the baking dish and sprinkle as many capers you want on the chicken. (D)

Left - broth and wine in the baking dish with the chicken. Right - capers and lemon juice added to the baking dish
Photo Credit: Dishes Delish.

Step five

Bake for 30 – 35 minutes. (Depending how big the chicken thighs are.)

A baking dish with the chicken piccata fresh out of the oven
Photo Credit: Dishes Delish.

Now to plate the chicken with pasta and green beans. I pour the gravy onto the chicken and pasta. I make sure to garnish it with a lot of capers.

Closeup of a white plate with a chicken thigh with capers on it along with pasta and string beans
Photo Credit: Dishes Delish.

I hope you enjoyed this easy chicken piccata recipe.

And as always, may all your dishes be delish!

If you’ve tried this I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A boneless skinless piece of chicken on a plate with piccata sauce, capers, ziti and green beans

Easy Chicken Piccata

A yummy health version of chicken piccata!
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: Poultry
Keyword: chicken piccata, easy chicken piccata
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 thighs
Calories: 151kcal

Ingredients

  • 6 chicken thighs boneless and skinless, organic
  • 3 cloves garlic crushed
  • 1/2 teaspoon salt
  • 1/18 teaspoon pepper
  • 1 lemon juiced
  • 1/4 cup chicken broth
  • 1/4 cup white wine
  • 3 tablespoons capers

Instructions

  • Preheat oven to 350 F and get a baking dish.
  • Place chicken thighs in a baking dish and sprinkle the garlic and salt and pepper on them.
    6 chicken thighs, 3 cloves garlic, 1/2 teaspoon salt, 1/18 teaspoon pepper
  • Pour the broth, wine, and lemon into the dish, but not on the chicken.
    1/4 cup chicken broth, 1/4 cup white wine, 1 lemon
  • Sprinkle capers on chicken as well.
    3 tablespoons capers
  • Bake for 30 – 35 minutes or until done. The bigger the thighs, the longer it will take.
  • Plate with a veggie and a starch.
  • Eat, smile, and enjoy.

Equipment

See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

Notes

Helpful tips

  • While I prefer using chicken thighs in this recipe, traditionally, it’s made with chicken breasts. Feel free to use whichever you prefer.
  • Place the chicken thighs in the baking dish carefully, avoiding pouring the liquid over them to keep the seasoning intact.
  • Opt for organic chicken broth, as the flavor difference is quite noticeable.
  • Choose a dry white wine for cooking, rather than a sweet variety like Chardonnay.
  • Always use freshly squeezed lemon juice for the best taste.
  • Feel free to add as many capers and cloves of garlic as you desire; more often enhances the flavor.
  • Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months.
  • Enhance the dish with garnishes such as green olives, Italian parsley, or a sprinkle of Parmesan cheese.

Nutrition

Serving: 1thigh | Calories: 151kcal | Carbohydrates: 2g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 442mg | Potassium: 322mg | Vitamin A: 25IU | Vitamin C: 10.9mg | Calcium: 18mg | Iron: 1.1mg
Get new recipes in your inbox!Click here! to sign up for our newsletter
 | Website

From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

Similar Posts

14 Comments

  1. 1) I love the name. Cheeky! Ha! 2) I am so fascinated that you were literally dreaming about meat! I was a vegetarian for 15 years, but started eating meat again while I was pregnant. (Yes, you can have a perfectly healthy vegetarian pregnancy, I just had some complications, etc etc). The first meat I ate was like you were making me eat a worm, haha. I still dislike much of it – I think because I find that it often seems so dry in comparison to eating mostly vegetables for so long. I really like beef/lamb tartar and sushi because it’s so moist, but white meat poultry? I have to force myself to get through each bite. Haha! I do better with chicken thighs, though, so this recipe is more up my alley!

    1. Julie,

      Thanks so much! I definitely know you can have a healthy pregnancy with a vegetarian diet. I’m glad you pointed that out. I know some women who are vegan and had healthy pregnancies and children! I know exactly what you mean with white meat poultry. I don’t eat it if I can get away with it. One exception is chicken salad, but of course that’s because it’s slathered with mayo!

      Even though I eat meat now, I still think that it’s gross raw. I don’t think I’ll ever get over that!

  2. Great recipe. Love the comment about pouring the broth in the dish but not on top of the chicken so as not to disturb the s+p. You would think that I would know something so simple as that, but nope. Thanks.
    Also, on a different note – love that even though you have ads on your page, they are not blocking everything else. Thanks for that.

    1. Thanks Geoffrey!

      I agree, I can’t stand those, especially the one that is usually across the bottom of the page. And if you end up trying to click the x to get rid of it, you click the actual ad itself.

  3. I am a serious fan of capers and I’m trying to eat healthy for 2017! Or at least for a bit anyway… this recipe looks fantastic and a great way to try that. I just bought some chicken today, so I think I’ll give it a go soon!

    1. Rebecca! I’m trying to eat healthy as well this year too. I can’t wait to see how long I can hold it up. I have high hopes!

    1. Hi Deborah, yes you can. I’d cook the breasts for 25 – 30 min. Check after 25. Good luck and let me know how it goes. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating