Sautéed chicken thighs with lemon and capers
- Total Time
Classic for a reason, chicken with a tart and salty sauce of lemon and capers is simplicity at its most delicious. This version is made with chicken thighs, which taste richer and more complex than breasts.
uncooked boneless skinless chicken thigh(s)1 ¼ pound(s), 4 (5-ounce) thighs
table salt¼ tsp
black pepper¼ tsp
all-purpose flour¼ cup(s)
olive oil1 tsp
uncooked shallot(s)1 large
canned chicken broth1 cup(s)
lemon zest1 tsp
fresh lemon juice2 Tbsp
capers1 ½ Tbsp, drained
fresh parsley1 Tbsp, or chives, chopped, for garnish (optional)
lemon(s)½ item(s), cut into wedges
- 1 Sprinkle chicken with salt and pepper. Place flour in 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 plate and keep warm.
- 3 Add shallot to skillet and cook, stirring often, until shallot is softened, about 3 minutes. Add broth and cook, stirring with 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.
- Serving size: 1 chicken thigh and about 3 tablespoons sauce