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  • fromjudyskitchen

Lemon Chicken Piccata

There are only 2 types of chicken dishes that I prefer and love:

(1) Fried chicken (the non-bougie kind) (e.g. Popeye's, Buffalo Wild Wings)

(2) Crispy chicken drenched in a butter and lemon sauce

Because I'm highly intimidated by fryers and figuring out how to fry an entire piece of chicken at home, I tend to refer to option #2 for a homemade meal. To me, lemon and chicken go together like peanut butter and jelly. While piccata is traditionally used with chicken breast, I prefer to replace with chicken thighs for that extra juicy taste. Choose whichever part of the chicken you want, but make sure you sauce it up good! Check out the below recipe...

Lemon Chicken Piccata

Prep Time: 5 min

Cook Time: 30 min

Servings: 2


  • 4 chicken thighs (skin on)

  • 3 garlic cloves (minced)

  • 3 tbsp unsalted butter

  • 1/4 cup white wine

  • 1/4 cup chicken broth

  • 1/8 cup fresh lemon juice

  • 2 tbsp capers

  • 1 tbsp olive oil

  • Parsley (for garnish)

  • Salt & pepper (to taste)


  • Season chicken thighs with salt and pepper on both sides.

  • Heat up olive oil on a medium-sized pan (cast-iron preferred) on medium high heat. Once hot, place chicken thighs in (skin facing down). Cook for about 8 minutes. (Note: It's best to put a plate upside-down over the chicken with 1-2 heavy cans on top. This way, chicken skin will be pressed down on the pan).

  • Flip the chicken (skin facing up) and cook for another ~8 minutes (or until chicken is at least 165 degrees F).

  • Transfer chicken to a plate and remove excess liquids from the pan. In the same pan (over medium high heat), add butter and garlic. Sauté until butter has melted and garlic is fragrant. Add white white, chicken broth, and lemon juice. Lower to low heat and simmer for about 10 minutes until sauce thickens. Add back chicken thighs (skin facing up), capers, and parsley. Turn off stove and serve.


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