Chicken-Thigh Piccata with Broccoli Rabe

Total Time:
25 mins

For a winning weeknight chicken dinner, a briny piccata sauce made with lemon juice, capers, and butter is a perfect match for boneless, skinless chicken thighs. This deceptively simple recipe can be pulled together in under thirty minutes.


  • 4 boneless, skinless chicken thighs, pounded ¼ inch thick

  • Kosher salt and freshly ground pepper

  • 1 tablespoon all-purpose flour, plus more for dredging

  • 4 tablespoons extra-virgin olive oil, divided

  • 2 tablespoons capers, drained

  • 1 ¼ cups low-sodium chicken broth, divided

  • 3 tablespoons fresh lemon juice

  • 2 tablespoons unsalted butter

  • 2 cloves garlic, crushed

  • 1 bunch broccoli rabe (1 pound), trimmed

  • Toasted rustic bread, for serving


  1. Season chicken with salt and pepper. Dredge in flour, tapping off excess. Heat a large skillet over high; swirl in 3 tablespoons oil. Add chicken; cook until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a plate.

  2. Add flour to skillet; cook 30 seconds. Add capers, then whisk in 3/4 cup broth until it comes to a boil. Whisk in lemon juice and butter. Return chicken to skillet; coat in sauce and simmer until thickened, about 30 seconds.

  3. Heat remaining 1 tablespoon oil in a large saucepan over medium. Add garlic and broccoli rabe; toss to coat. Add remaining 1/2 cup broth, cover, and simmer, still over medium heat, stirring occasionally, until broccoli rabe is tender, about 10 minutes. Serve chicken and sauce over broccoli rabe, with bread.

    chicken-thigh piccata with broccoli rabe
    Nico Schinco
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