Chicken Thigh Piccata
Chicken Thigh Piccata is the best meal I had lately! The meat is super juicy, crusty, and drenched in hearty chicken stock-based sauce. The special touch are definitely capers, that add the signature briny note, while lemon adds tang and tenderizes the chicken. Piccata is a simple, one-pot meal, so I couldn't gatekeep this amazing recipe!
Ingredients
- 2 chicken thighs boneless
- salt and pepper (to taste)
- 1 tsp ground ginger
- 1 tbsp olive oil
- 1 tbsp butter
- 2 lemons (juice and slices)
- 2 tbsp fresh parsley (chopped)
- ⅓ cup all-purpose flour
- ⅓ cup capers (strained)
- 1 cup chicken stock
For the Pasta
- 3 oz spaghetti
- salt and pepper (to taste)
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
Instructions
Frying the Chicken Thighs
- Tenderize the chicken thighs with a kitchen mallet and season them with salt, pepper, and ground ginger. Coat the thighs in all-purpose flour.
- Melt butter with olive oil in the pan over medium heat.
- Fry chicken tights until brown, for about 5 minutes per side. Remove from the pan.
Making the Sauce
- In the same pan, add some capers, garlic cloves, and lemon slices. Saute them for a few minutes, until the lemon is browned.
- Remove the lemon slices. Pour in chicken broth and lemon juice. Simmer until it thickens, for about 10 minutes.
- Return the chicken to the pan and simmer some more for the flavors to fuse. Add browned lemon slices on top and finely chopped fresh parsley.
Making the Pasta
- Boil spaghetti as noted on the packaging.
- Season with salt, pepper, and dried herbs: basil, oregano, and thyme over butter.
Serving
- Arrange pasta on the plate, and top it with chicken, sauce, and toasted lemons.