Chicken Thigh Piccata

I usually use this recipe for 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 gobbled this chicken right up. It paired nicely with the lemon and basil noodles (to post soon) and a green salad. It was a healthy and delicious meal that we all enjoyed.

Place the egg white in a bowl; whisk. Place the Italisan 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 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 it’s juices back into the pan. Reheat the chicken for a few minutes then serve with sauce drizzled over the top. Enjoy.

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Chicken Thigh Piccata

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

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

Directions:

Place the egg white in a bowl; whisk. Place the Italisan 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 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 it's juices back into the pan. Reheat the chicken for a few minutes then serve with sauce drizzled over the top. Enjoy.

Recipe and photos by For the Love of Cooking.net

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16 Responses to “Chicken Thigh Piccata”

  1. 1

    Jenn — January 10, 2014 @ 4:35 am

    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!!

    [Reply]

  2. 2

    Larry — January 10, 2014 @ 4:36 am

    The coating looks perfect and I really like lemon sauces – I wish I hadn’t read this before breakfast as now I’m hungry.

    [Reply]

  3. 3

    bellini — January 10, 2014 @ 4:39 am

    I am going to adopt using egg whites for the coating and very little oil to lighten up one of my favourite dishes.

    [Reply]

  4. 4

    Kim in MD — January 10, 2014 @ 4:51 am

    This looks delicious, Pam!

    [Reply]

  5. 5

    Lia — January 10, 2014 @ 10:26 am

    I love this combination and your plate looks so delicious and appetising!
    Cheers,
    Lia.

    [Reply]

  6. 6

    The Café Sucre Farine — January 10, 2014 @ 12:53 pm

    Looks like a scrumptious dinner Pam! I love how healthy you kept it!

    [Reply]

  7. 7

    Joanne — January 10, 2014 @ 5:28 pm

    What a lovely dinner! Healthy and full of great lemony flavor.

    [Reply]

  8. 8

    Jeff @ Cheese-burger.net — January 11, 2014 @ 2:03 am

    Wow! This piccata looks very delicious! I can’t wait to eat this.

    [Reply]

  9. 9

    Angie@Angie's Recipes — January 11, 2014 @ 7:22 am

    A scrumptious meal!

    [Reply]

  10. 10

    Caroline Taylor — January 12, 2014 @ 11:40 am

    Great idea for a mid week meal.

    [Reply]

  11. 11

    Lea Ann (Cooking On The Ranch) — January 12, 2014 @ 1:26 pm

    Great idea and I had no idea they made Italian seasoned panko. I’ll be grabbing that when I see it on the shelf.

    [Reply]

  12. 12

    Sarah & Arkadi — January 12, 2014 @ 5:27 pm

    This dish looks so comforting!

    [Reply]

  13. 13

    Pamela @ Brooklyn Farm Girl — January 12, 2014 @ 7:01 pm

    Delicious dinner, know this would be a giant hit at the dinner table!

    [Reply]

  14. 14

    mia xara — January 12, 2014 @ 10:32 pm

    Very flavorful dish, a sure hit with the whole family!!

    [Reply]

  15. 15

    Caribbean Sunshine! — March 22, 2014 @ 1:09 pm

    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.

    [Reply]

  16. 16

    John — April 14, 2014 @ 2:43 am

    Wonderful recipe for the holidays.

    [Reply]

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