Chicken Thigh Piccata
I usually make this version of Chicken Piccata but this time I wanted to try making it by using chicken thighs and Italian seasoned panko. I kept it healthy by using an egg white wash and just a little bit of olive oil when cooking. The thighs were moist and tender on the inside and crisp and lemony on the outside. We all loved the chicken and thought it paired nicely with lemon and basil noodles and a simple Italian salad.
How to Make Chicken Thigh Piccata
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.
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. Reduce heat to medium and cook for 7-8 minutes or until crisp and golden brown; flip the chicken over.
Add the other half of the olive oil into the pan then swirl to coat the bottom of the pan and the chicken. 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.
Add 1 teaspoon of olive oil to the pan then add the minced garlic. Cook, stirring constantly, for 30 seconds. 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.
Add the parsley to the sauce then place the chicken and its juices back into the pan. Reheat the chicken for a few minutes then serve with sauce drizzled over the top. Enjoy.
Equipment
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
- 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.
- 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.
- Reduce heat to medium and cook for 7-8 minutes or until crisp and golden brown; flip the chicken over.
- Add the other half of the olive oil into the pan then swirl to coat the bottom of the pan and the chicken.
- 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.
- Add 1 teaspoon of olive oil to the pan then add the minced garlic. Cook, stirring constantly, for 30 seconds.
- 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.
- Add the parsley to the sauce then place the chicken and its juices back into the pan.
- Reheat the chicken for a few minutes then serve with sauce drizzled over the top. Enjoy.
I love chicken piccata! And using chicken thighs instead is a great idea… they always are more flavorful and moister than breasts. It looks fantastic!!
The coating looks perfect and I really like lemon sauces – I wish I hadn’t read this before breakfast as now I’m hungry.
I am going to adopt using egg whites for the coating and very little oil to lighten up one of my favourite dishes.
This looks delicious, Pam!
I love this combination and your plate looks so delicious and appetising!
Cheers,
Lia.
Looks like a scrumptious dinner Pam! I love how healthy you kept it!
What a lovely dinner! Healthy and full of great lemony flavor.
Wow! This piccata looks very delicious! I can’t wait to eat this.
A scrumptious meal!
Great idea for a mid week meal.
Great idea and I had no idea they made Italian seasoned panko. I’ll be grabbing that when I see it on the shelf.
This dish looks so comforting!
Delicious dinner, know this would be a giant hit at the dinner table!
Very flavorful dish, a sure hit with the whole family!!
This was great! 🙂
My chicken was not fully coated but it was good. I had it with couscous and some steamed broccoli. The sauce has a strong lemon taste. If you do not like lemon sauces I would recommend you use less slightly less lemon zest and juice than what stated in the recipe. Otherwise than that this is a great meal.
Wonderful recipe for the holidays.
This is a great I am trying it tonight love cooking healthy and tasty!