Twenty-five minutes and one skillet. Martha Stewart’s Chicken Thigh Piccata with Broccoli Rabe is made with boneless chicken thighs, capers, lemon juice, butter, garlic, and a full bunch of broccoli rabe simmered right alongside.
This chicken piccata recipe uses thighs instead of the usual breast, and I was surprised at how much better the sauce clings to the meat. I make it on weeknights year round, but especially when it gets cold and I want something warm and fast. It is one of Martha Stewart’s best chicken thigh recipes and honestly one of the simplest.
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Why You Will Love This Chicken Piccata:
- Thighs instead of breast: I mentioned the sauce clings better, and it really does. The thighs also stay juicy even if you overcook them by a minute. With breast, you do not get that kind of forgiveness.
- The broccoli rabe cooks at the same time: While the chicken rests in the sauce, the broccoli rabe simmers in garlic and broth in a separate pan. Everything finishes together, which is how I actually get dinner on the table in 25 minutes.
- That piccata sauce is absurd: Capers, lemon, butter, and a little flour. I know it sounds like every other pan sauce, but something about the combination with the chicken drippings makes it different. I licked the spoon the first time and I am not embarrassed about it.
Chicken Thigh Piccata With Broccoli Rabe Ingredients
- 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
How To Make Martha Stewart Chicken Thigh Piccata With Broccoli Rabe
- Season and dredge: Season the chicken thighs with salt and pepper. Dredge them in flour, tapping off the excess.
- Sear the chicken: Heat a large skillet over high and swirl in 3 tablespoons of oil. Add the chicken and cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a plate.
- Make the piccata sauce: Add the flour to the skillet and cook for 30 seconds. Add the capers, then whisk in 3/4 cup of broth until it comes to a boil. Whisk in the lemon juice and butter. Return the chicken to the skillet, coat in the sauce, and simmer until thickened, about 30 seconds.
- Cook the broccoli rabe: Heat the remaining 1 tablespoon of oil in a large saucepan over medium. Add the garlic and broccoli rabe and toss to coat. Add the remaining 1/2 cup broth, cover, and simmer over medium heat, stirring occasionally, until tender, about 10 minutes.
- Serve: Serve the chicken and sauce over the broccoli rabe with toasted rustic bread on the side.
Recipe Tips
- Pound the thighs thin: A quarter inch is what you want. It gives you even cooking and maximum surface for the flour coating. I use a rolling pin wrapped in plastic if I do not have a mallet handy.
- Get the skillet screaming hot: High heat is what gives you that golden crust in 3 to 4 minutes per side. If the pan is not hot enough, the chicken steams instead of searing and you lose the crunch.
- Do not skip the flour in the sauce: That tablespoon of flour cooked in the pan drippings is what thickens the piccata sauce. Without it, you just have brothy liquid.
- Rinse your capers: Even after draining, I rinse them once more. Capers do a lot of the heavy lifting in this sauce, but they can make it too salty if you do not control them a little.
How I Make It Now
I know a lot of people only make piccata with chicken breast. I did too, for years. But once I tried it with thighs I could not go back. The meat stays juicier, the sauce sticks better, and you do not have to hover over the pan worrying about overcooking.
A few things I have changed since the first time:
- I sometimes skip the broccoli rabe and serve the whole thing over pasta instead. The piccata sauce is perfect for it.
- I add a little extra broth to stretch the sauce when I am feeding more than four people.
- I squeeze half a lemon over the broccoli rabe right before plating. It ties the whole dish together.
If you have never cooked with broccoli rabe before, do not be put off by the bitterness. The garlic and broth mellow it out completely.
What Goes Well With This Chicken Piccata
The recipe already comes with broccoli rabe and bread, so most nights I do not add anything else. But when I want something starchier to soak up the sauce, I make a quick pot of rice or pile it over mashed potatoes.
On the nights I skip the broccoli rabe entirely, I serve the chicken over risotto. That one feels fancy but it is still a weeknight dinner. The piccata sauce mixes into the risotto and it is honestly ridiculous.
How To Store Leftovers
Keep the chicken and piccata sauce together in an airtight container in the fridge for up to 3 days. I store the broccoli rabe separately because it gets soggy when it sits in the sauce too long. I would not freeze this one because the butter in the sauce breaks down and the broccoli rabe turns mushy.
To reheat, I warm the chicken and sauce in a skillet over medium-low with a tiny splash of broth to loosen things up. The broccoli rabe I just microwave for a minute. Honestly though, the leftover chicken is great cold on a sandwich with a little arugula and extra lemon.
FAQs
- Can I use chicken breast instead of thighs? You can, but you will need to pound it thinner and watch the cook time closely. Breast dries out fast at high heat. I switched to thighs for this recipe and I think they work better because the piccata sauce has something fattier to cling to.
- What if I cannot find broccoli rabe? Regular broccoli or broccolini both work. The broccoli rabe has a bitter edge that I like against the lemony sauce, but if that is not your thing, broccolini is milder and cooks about the same way.
- What kind of white wine substitute works for the broth? This recipe already uses broth instead of wine, which I appreciate. Martha keeps it simple here. If you want a little more acidity, add an extra tablespoon of lemon juice.
- Do I need to pound the chicken? Yes. Martha says 1/4 inch thick and I would not skip it. Uneven thighs cook unevenly, which means part of the chicken is overdone before the rest is finished. Pounding takes two minutes and it makes a real difference.
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Nutrition Facts
(1 serving, serves 4)
- Calories: 400
- Total Fat: 28g
- Saturated Fat: 8g
- Cholesterol: 110mg
- Sodium: 750mg
- Total Carbohydrates: 10g
- Protein: 28g
Martha Stewart Chicken Thigh Piccata Broccoli Rabe Recipe
Description
Twenty-five minutes and one skillet. Martha Stewart’s Chicken Thigh Piccata with Broccoli Rabe is made with boneless chicken thighs, capers, lemon juice, butter, garlic, and a full bunch of broccoli rabe simmered right alongside.
This chicken piccata recipe uses thighs instead of the usual breast, and I was surprised at how much better the sauce clings to the meat. I make it on weeknights year round, but especially when it gets cold and I want something warm and fast. It is one of Martha Stewart’s best chicken thigh recipes and honestly one of the simplest.
Ingredients
Instructions
- Season and dredge: Season the chicken thighs with salt and pepper. Dredge them in flour, tapping off the excess.
- Sear the chicken: Heat a large skillet over high and swirl in 3 tablespoons of oil. Add the chicken and cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a plate.
- Make the piccata sauce: Add the flour to the skillet and cook for 30 seconds. Add the capers, then whisk in 3/4 cup of broth until it comes to a boil. Whisk in the lemon juice and butter. Return the chicken to the skillet, coat in the sauce, and simmer until thickened, about 30 seconds.
- Cook the broccoli rabe: Heat the remaining 1 tablespoon of oil in a large saucepan over medium. Add the garlic and broccoli rabe and toss to coat. Add the remaining 1/2 cup broth, cover, and simmer over medium heat, stirring occasionally, until tender, about 10 minutes.
- Serve: Serve the chicken and sauce over the broccoli rabe with toasted rustic bread on the side.
Notes
- Pound the thighs thin: A quarter inch is what you want. It gives you even cooking and maximum surface for the flour coating.
- Get the skillet screaming hot: High heat is what gives you that golden crust in 3 to 4 minutes per side. If the pan is not hot enough, the chicken steams instead of searing.
- Do not skip the flour in the sauce: That tablespoon of flour cooked in the pan drippings is what thickens the piccata sauce. Without it, you just have brothy liquid.
- Rinse your capers: Even after draining, I rinse them once more. Capers do a lot of the heavy lifting in this sauce, but they can make it too salty if you do not control them.