Sautéed chicken thighs with lemon and capers
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Chicken with a lemon and caper-pan sauce is simple and delicious. Serve over regular rice or cauliflower rice to sop up the sauce.
Ingredients
Uncooked skinless boneless chicken thigh
1¼ pound(s), 4 [5-oz] thighs
Table salt
¼ tsp
Black pepper
¼ tsp
All-purpose flour
¼ cup(s)
Olive oil
1 tsp
Shallot
1 large
Chicken broth
1 cup(s)
Lemon zest
1 tsp
Fresh lemon juice
2 Tbsp
Capers
1½ Tbsp, drained
Fresh parsley
1 Tbsp, or chives, chopped, for garnish (optional)
Lemon
4 wedge(s)
Instructions
1
Sprinkle chicken with salt and pepper. Place flour in a large bowl. Add chicken and turn until coated evenly.
2
Heat oil in large nonstick skillet over medium heat. Place chicken in skillet and cook until chicken is golden on bottom, about 6 minutes. Turn and cook until cooked through, about 4 minutes longer. Transfer chicken to a plate and keep warm.
3
Add shallot to same skillet and cook, stirring often, until shallot is softened, about 3 minutes. Add broth and cook, stirring with a wooden spoon to scrape up browned bits from bottom of pan. Stir in lemon zest and juice and capers; cook 30 seconds longer.
4
Place 1 chicken thigh on each of 4 plates; top evenly with sauce. Sprinkle with parsley, if using. Serve with lemon wedges.
5
Serving size: 1 chicken thigh and about 3 tbsp sauce
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