Quick and Easy Lemon Caper Chicken Thighs Recipe

Introduction

One of my new favorites is Lemon Caper Chicken Thighs! This super simple version with chicken cooked in a light lemon garlic sauce takes just 20 minutes of prep time and is tasty enough for company, but could easily become part of your weeknight dinner rotation. It is ideal for an evening meal of the week that allows you to prepare a single-pan dinner.

How I begin making this sauce by seasoning bone-in and skin-on chicken thighs, then cooking garlic in a skillet, and then adding the chicken. It leaves you with perfectly golden and crispy skin, as well as an acidic, tangy flavor from the sauce. I serve it over creamy mashed potatoes, on a bed of rice & of course, fresh, vibrantly colored vegetables to complete the meal.

One of the reasons I love this dish is that it’s easy yet almost foolproof since it’s difficult to overcook the chicken and cleanup is minimal. I can be pretty creative with my creations, and this one is a perfect mix of lemons (or limes) and capers, two flavors I love in many things.

Why You’ll Love Lemon Caper Chicken Thighs

Lemon Caper Chicken Thighs Yield: 6 If you have any chicken fans at house then you must make these Lemon Caper Hen Thighs! This simple recipe is great for entertaining as well as those cozy nights in. You can marinate the meat the night before and simply cook it to serve your family or friend the next day. Lemon and capers create a rich, tangy sauce that will leave you wanting more.

This dish also has a mix of fresh and creamy aspects, classic. This kind of preparation ensures chicken thighs stay tender and succulent as they marinate in a rich, mouth-watering mixture. Salting a bit further, with capers and the delightful richness of olives it cooks to perfection. Instant pot ramen because who wants to work hard when it comes to ramen we want that ramen fast! The recipe card scale makes four cups of sauce, but you can adjust the serving size up or down accordingly.

Your kitchen fills with the scent of Lemon caper chicken Thighs cooking, which is so inviting. The result is beautifully tender and juicy; the perfect base for any meal. This is not a routine dish, this recipe is a whole experience itself and will be remembered by the gourmets in your friend circle because this will be close to their heart.

You will need Ingredients

• Boneless, skinless chicken thighs (make sure they are similar in size so they all cook at once!)
• Capers are tiny ones, not the monsters Trader Joe’s sells more than a giant jar at a very reasonable price.
• Anchovies: The little cans with the pull tab. Don’t fear the anchovy! They bring umami and depth of flavor, not fishiness.
• Garlic cloves: we’ll just lightly crush them and let it stay whole in the pan.
• Lemon juice and zest
• Olive oil
• Crushed red pepper
• Freshly ground black pepper and Kosher salt

How To Prepare Lemon Caper Chicken Thighs

Start Lemon Caper Chicken Thighs by just patting the chicken dry with towels. And then, season generously with salt and pepper. The best way is to lay the chicken skin side down in a cold nonstick pan or cast iron skillet. Put the flame to medium and cook it for 10–15 mins. Thus the fat will render out, and the skin become golden brown and super crisp. If the heat is too high and cooking takes too little time then the hull may darken before becoming sufficiently crispy. Cook the meat on one side for about 3 to 4 minutes, then flip the chicken thighs and continue cooking until tender.

In a separate pan, prepare some salt and pepper sauce. Whack a few unpeeled garlic cloves with the back of a chef’s knife on your tile; peel away the skins. Next, zest and juice a lemon. Add 2–3 tablespoons of olive oil to a wide pan on the stovetop. When the oil is hot add the smashed garlic, anchovies, and half of the capers. Save the other half to complete your sauce later on. Put the mixture on medium heat and let it cook until golden brown in color, take care not to burn the onions or garlic.

When the thighs are cooked, retrieve them and place them on a dish. Reduce the heat and add lemon zest, juice, and remaining capers to the skillet. If heated, stir well and then ladle this gravy over the chicken pieces. Add a sprinkle of fresh or dried chopped parsley. You can also serve this with your favorite side dish.

Instructions 

• Pat dry chicken thighs with paper towels.
• Season both sides with salt, pepper, and garlic powder.
• Seasoned chicken paste wrapped in cellophane and chilled for at least 30 minutes.
• Heat a large nonstick or cast-iron skillet over medium heat.
• Butter and olive oil together Melt some butter.
• Working in batches, add chicken thighs seasoned with Adobo and sear on both sides for about 5-6 minutes until caramelized.
• Then serve the grilled chicken on a plate.
• To the same skillet, add garlic cloves and sauté for 2-3 minutes until translucent and light brown.
• Deglaze with chicken broth, lemon juice, and cream; scrape any bits from the skillet using a wooden spatula.
• Add the chicken thighs back to the pan along with capers and simmer until the sauce is reduced and the chicken is cooked through.
• Top with parsley and “rest a bitch face” Squeeze lemon at the very end before serving.
• Top with preferred sides for a tasty meal.

Tips for best results

• Pat The Capers Dry: Be sure to get the capers as dry as you can before tossing them in hot oil. This will keep them from exploding and burning you with grease.
• Prep Ahead: Mise en place your ingredients before getting started with this recipe. Since this recipe moves fast, organization is key in the kitchen.
• Save Sauce: Chicken can be kept in the sauce, but do not store chicken ON sauce (so it doesn’t get soggy) This adds flavor and also the bite to the dish.
• Let It Marinate for Flavor: You should marinate the chicken for at least a few hours, but there is no match to an entire 12 hours of marination!! The spices can absorb better when you marinate them for longer.

• One inch thick: Check that your chicken pieces are all roughly an even one inch thick so they cook through evenly. Pound thicker pieces out, if needed between two pieces of parchment paper to the desired thickness.
• Heavy Skillet: A heavy-bottomed skillet is perfect for keeping the heat and cooking the chicken evenly. Better pots, however, greatly reduce the risk of burning and keep the liquid inside.

A Few Notes About This Recipe

The Scoop on the Lemon Caper Chicken Thighs recipe… What you need to know first when recipes go from good to great.

• The Scoop on the Lemon Caper Chicken Thighs recipe.  What you need to know first when recipes go from good to great.
• Garlic Now that the chicken is off, whole garlic cloves go in. Cook them until they get softened, stirring occasionally to give more flavor to the dish.
• The Sauce: Prepare a lemony creamy sauce with chicken broth, scrape any bits from the bottom of the pan. Stir in cream and lemon juice allowing the mixture to get bubbly.
• Adding Capers: It introduces capers for that lovely salty bite and depth of flavor. If you want extra depth, consider using anchovies too, but only if you have some.
• Making the Chicken An Even Thickness (About 1 inch): Make sure to pound down or cut your chicken even in order for it to be a uniform thickness of about 1 inch. Place a layer of parchment paper over the top to help it even out as it cooks if yours is thicker.
• The right pan: Make sure to use a heavy, bottomed skillet that holds and distributes the heat well. This is good because it keeps the chicken from burning while at the same time ensuring that it cooks properly.
• How to Serve: Pour the delicious sauce over each piece of chicken after cooking. Simply serve with sides such as mashed potatoes, rice, or a salad for a well-rounded dinner.

What to Serve with Lemon Caper Chicken Thighs

Lemon Caper Chicken Thighs make a delicious entree and here are the sides that take it to the next level! Salad is a safe bet to order anywhere. Well, a Mediterranean Tossed Salad or a Classic Caprice Salad may help though. Both salads are a celebration of flavor and freshness to serve with the chicken. The fresh greens and crunchy veggies go so well with the tender thighs, and every bite tastes delightful.

Pasta is another great match. Garlic Knots are always a win in our house and would take this to the next level just saying! Dubbed the Rustic Loaf and good for just the tasty chicken oil offcuts of your bread. Use that crusty bread to absorb up all the lemon and caper juices left on the plate so no flavor is wasted.

Add some diced potatoes if you want to make it a bit more substantial. Side: Rosemary butter Hasselback potatoes You can also serve this rice with an Almond Pilaf and maybe sprinkle some chopped Parsley on top for the freshness! That means you are providing a mix of textures and flavors that complete the plate nicely.

For a light choice, a quick certainly greenish salad with cheese dressing can also be an excellent window. The dressing with the lemon zest makes the salad more lively. Stacked on a large platter, it really does look beautiful. Serve these tasty sides with your meal!

Conclusion

Lemon Caper Chicken Thighs is a flavorful dish to liven up your table with bright flavors. It is great for any meal because of the juicy chicken and savory sauce. Serve it on the side with a fresh salad on the Andalusia hotel base, hard bread, or seasoned capelin to make an impression. Of course, to share good food with family and friends. This recipe is not just about cooking.

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