Skillet Chicken Piccata


Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 4 bone-in skin-on chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 tbsp. butter
  • 1/4 c. dry white wine
  • Juice of 1 lemon
  • 2 tbsp. capers
  • 1 lemon, sliced
  • Chopped fresh parsley, for garnish

Directions

In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook chicken thighs until golden and no longer pink, 8 minutes per side. Transfer chicken thighs to a plate. Discard half the chicken juices from skillet and reduce heat to low.
To skillet, add garlic, butter, 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 for 5 minutes, then garnish with parsley and serve.
By Dish

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