Lightened up Chicken Piccata, you read that right!! This recipe has all the key components for the perfect summer dish! Its light, lemony, luxurious and figure friendly!
You may be wondering, what is chicken piccata? So I did a little background research for ya..
“Piccata is an Italian word, tnine form of the word piccato, meaning “larded”. It is also spelled picatta or pichotta. It is a translation of the French piqué, participle of piquer. When used in reference to a way of preparing food, particularly meat or fish, it means “sliced, sautéed, and served in a sauce containing lemon, butter and spices”. In Italian, piccata dishes are often referred to using the umbrella term, Scaloppine, of which piccata constitutes just one variety.”
Typically, chicken piccata has a creamy lemony sauce, but because we are lightening this dish up, I omit the cream ingredient.
My husband and I LOVE chicken thighs so I went with boneless skinless chicken thighs, instead of chicken cutlets, which is what this recipe traditionally calls for. If you have a cast iron skillet, please do yourself a favor, and USE it for this recipe! The cast iron heated at a high temperature offers a golden crust to your chicken that you just can’t get with any ol’ pan. And golden crust equals flavor!
Start by preheating your oven to 375 degrees. On your stovetop, heat your butter and olive oil to medium-high heat in your cast iron skillet (if you don’t have one, a regular pan will do the job). Season both sides of your chicken thighs with salt & pepper and cook on each side for about 3-4 minutes, or until golden.
Garnish with your capers and fresh parsley and serve over angel hair pasta or spaghetti! Disclaimer, I served this dish over brown rice last week and it was just as divine! No one missed the pasta, score!
- 4-6 boneless, skinless chicken thighs
- 1 T. olive oil
- 1 T. butter
- ¼ C. white wine
- 1.2 C. chicken broth
- 1 T. minced garlic
- 2 lemons
- 1 T. parsley
- 2 T. capers
- salt & pepper
- Preheat oven to 375 degrees.
- On the stovetop, heat your olive oil & butter in cast iron skillet to medium-high heat until butter is melted.
- Season chicken thighs, front & back, with salt & pepper and cook on each side for 3-4 minutes.
- Remove from heat.
- In a separate bowl, combine wine, chicken broth, juice of 1 lemon & minced garlic.
- Pour over chicken thighs.
- Cut your second lemon into wedges and place around chicken thighs
- Bake for 20-25 minutes.
- Garnish with fresh parsley and capers and serve over your favorite pasta!