10tablespoonsall-purpose flourdivided (½ cup + 2 tablespoons)
1teaspoonkosher saltdivided
½teaspoonblack pepperdivided
4tablespoonsunsalted butterdivided (½ stick)
2cupschopped onion
4clovesgarliccrushed
½cupheavy cream
½cupwhole milk
½cuplemon juicefrom 4 lemons
2teaspoonslemon zestfrom ½ lemon
2tablespoonscapers
6-8lemon slicesfor garnish
Instructions
Preheat oven to 400°F. Pat the chicken dry.
2 pounds boneless, skinless chicken thighs
In a shallow bowl, combine ½ cup of flour, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
10 tablespoons all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon black pepper
Dip the chicken thighs into the flour mixture one at a time, coating completely
Melt 2 tablespoons of unsalted butter in a large cast iron skillet over medium-high heat
4 tablespoons unsalted butter
When the butter is melted and the skillet is heated, add the chicken thighs and cook for 6-8 minutes, flipping halfway through, or until browned. Remove and set aside. You may need to do this step in 2 batches.
Add the onions to the skillet, and sauté for 3-4 minutes, or until soft. Add in the garlic, and sauté for 1-2 more minutes. Remove the onions and garlic and aside.
2 cups chopped onion, 4 cloves garlic
Reduce the heat of the skillet to medium, and add the remaining 2 tablespoons of unsalted butter.
When the butter is melted, add the remaining 2 tablespoons of flour, working with a wooden spoon, stir until the flour dissolves into the butter.
Working with a whisk, slowly pour in the heavy cream and whole milk, a roux will form.
½ cup heavy cream, ½ cup whole milk
Add the onions and garlic back to the skillet and mix.
Add the chicken thighs back, and spoon the cream sauce over the thighs.
Pour the lemon juice over the chicken, and sprinkle with lemon zest.
½ cup lemon juice, 2 teaspoons lemon zest
Sprinkle the capers throughout the skillet. Top with lemon slices, then bake in the preheated oven for 10 minutes.
2 tablespoons capers, 6-8 lemon slices
Video
Notes
Storage: Store creamy chicken piccata in an airtight container in the refrigerator for up to 3 days.