Chicken Piccata Sous Vide Style

sous vide chicken piccata in a cast iron skillet

Chicken Piccata

A sous vide twist on a timeless classic, chicken piccata. In this recipe, we wanted to focus on making two things great – the sauce and the chicken. We kept the sauce simple with only fresh ingredients. However, the flavors of the sauce emulsify in the sous vide to create a heavenly, tangy sauce.

For the chicken, the typical chicken piccata recipe calls for flattened chicken breasts. But where is the juiciness in that?! We decided to shake things up and go with chicken thighs, which are incredibly tender done sous vide.

Combine great, fresh sauce and juicy chicken thighs together, and you’ve got our take on chicken piccata. Serve this dish up with some rice and you are bound to impress your guests.

Time and Temperature

Through some R&D, we’ve found that cooking chicken thighs at 74C/165F for 1.5 hours is the perfect combo. Leaving the chicken thighs in for 1.5 hours results in a tender, juicy bird that Thomas Keller would be proud of. Furthermore, cooking them at a temperature of 165F ensures that the chicken is fully cooked to the bone. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.

Special Equipment

lthough you only need a sous vide machine for this recipe, it helps to know you are equipped with the best kitchen tools possible. Below are equipment we feel will give this recipe an extra boost. You can also check out our full list of recommended gear here.

Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the chicken that results in crispy skin. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

sous vide chicken piccata in a cast iron skillet
5 from 3 votes

Chicken Piccata Sous Vide Style

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Hands-On Cook Time 5 minutes
Sous Vide Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4 people


  • 4 bone-in, skin-on chicken thighs
  • 4 Tbsp unsalted butter
  • 1/4 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/4 cup fresh italian parlsey, chopped
  • Salt and pepper to taste
  • 1 Tbsp extra virgin olive oil



  1. Set sous vide machine to 74C/165F.

  2. Season chicken thighs with salt and pepper to taste. Place chicken in freezer bag with chicken stock, 2 Tbsp of butter, fresh lemon juice and rinsed capers. Remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.


  1. Remove bag from bath. Take chicken out of the bag and pat dry. Set the bag containing the liquids to the side for the sauce.

  2. Heat up large skillet on medium high. Add 1 Tbsp of olive oil and 2 Tbsp of butter. When the butter and oil begin the sizzle, add in chicken thighs skin-side down for 1 minute, or until browned. Flip and cook other side for 1 minute. Remove chicken thighs from skillet, and place on plate to rest.

  3. Add the liquids from the bag in to the skillet. Bring liquid to a simmer, and cook for 2 minutes. Return chicken back to the pan for 1 minute, and baste the chicken with the sauce. Remove skillet from heat, garnish with chopped parsley and enjoy!

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  • Avatar
    October 2, 2018 at 8:58 am

    This chicken piccata recipe changes the game. The flavors are perfect and the sous vide chicken thighs are incredibly juicy and tender.

  • Avatar
    November 30, 2018 at 9:40 am

    I love chicken piccata and I love this recipe. The flavors are perfect and the chicken is perfectly cooked.

  • Avatar
    Paul S
    December 9, 2018 at 8:10 pm

    Big fan of this recipe. Chicken was cooked perfect and the sauce is great. Family loved it too!

  • Avatar
    January 16, 2019 at 6:58 am

    Can this be made ahead of time and refrigerated until finishing it in a pan for a dinner? Also, can chicken breasts be used in place of legs?

    Thank you

    • Avatar
      Jason Veselak
      January 16, 2019 at 11:44 am

      Hi Karen! Great questions. Yes, with all sous vide foods you can cook them, put them in the fridge for a few days then finish when you are ready to eat. Just make sure you don’t leave it in for too long or the texture and flavor will start becoming worse (think leftovers in the fridge). And yes, chicken breasts can definitely be used.

  • Avatar
    January 28, 2019 at 12:21 am

    Could I use “boneless” chicken thighs and does it change the heat and time setting on the sous vide when cooking? Thank you. Can t wait to try it!

    • Avatar
      Jason Veselak
      January 28, 2019 at 8:52 am

      Hi Benny,

      Yes you can! The time and temperature would stay the same as well. Excited for you to try.

  • Avatar
    Wayne Acheson
    March 3, 2019 at 11:51 am

    Great recipes.
    Please continue to stay on touch.

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