Brava Chicken Thighs Boneless And Skinless With Broccoli Recipes

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CHICKEN-THIGH PICCATA WITH BROCCOLI RABE



Chicken-Thigh Piccata with Broccoli Rabe image

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.

Provided by Sarah Carey

Categories     Chicken Thigh Recipes

Time 25m

Number Of Ingredients 11

4 boneless, skinless chicken thighs, pounded 1/4 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 1/4 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

Steps:

  • 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.

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