Ingredients Meat & Poultry Chicken Chicken Thighs Chicken-Thigh Piccata with Broccoli Rabe Be the first to rate & review! By Sarah Carey Sarah Carey Website Sarah is the editorial director of food for Martha Stewart Living. Editorial Guidelines Updated on March 17, 2022 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Servings: 4 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. Ingredients 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 Directions 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. 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. 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. Nico Schinco Rate it Print