This Creamy Chicken Piccata with Thighs tastes like something you’d order out, but it’s surprisingly easy to make. Rich, tangy, and packed with flavor, it hits all the right notes.
Servings 6thighs
Course Main Course
Cuisine American, Italian
Ingredients
6bonelessskinless chicken thighs
Salt and pepper
½cupflour
2tablespoonsoil
½cupbutterdivided
250gramswhite shimeji mushroomsor portobello
1cupdry white wine
1tablespoonlemon juice
1tablespooncapers
½cupheavy cream
1teaspooncornstarch
1tablespoonparsleyminced
Lemon slicesfor garnish
Cooked angel hair pasta
Instructions
Pat chicken thighs dry with paper towels. Season with salt and pepper. Dredge in flour, shaking off any excess.
Heat oil and 2 tablespoons of butter in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 5 to 7 minutes per side. Remove and set aside.
In the same skillet, saute the mushrooms until tender, about 2 minutes. Remove and set aside.
Add the white wine to deglaze the pan, scraping up the browned bits from the bottom. Simmer for a few minutes to reduce slightly.
Stir in the remaining butter, lemon juice, and capers. Mix well.
Increase the heat slightly and add heavy cream. Bring to a gentle boil. Stir in cornstarch and cook until the sauce thickens.
Return the chicken & mushrooms, and add parsley. Spoon sauce on top and simmer for a few minutes until everything is heated through. Taste and season with salt and sugar, if needed.
Serve over the cooked angel hair pasta and garnish with lemon slices. Enjoy!
