Lemon Caper Chicken Piccata


1 tbsp. extra-virgin olive oil

4 bone-in, skin-on chicken thighs

Kosher salt/Freshly ground black pepper

2 tbsp. butter

3 cloves garlic, minced

1/4 c. dry white wine

Juice of 1 lemon

2 tbsp. capers

1 lemon, sliced

Freshly chopped parsley, for garnish


  1. In a large ovenproof skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate. Discard half the chicken juice from skillet and reduce heat to low. 
  2. To skillet, add butter, garlic, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce 5 minutes, then garnish with parsley before serving.

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