Sautéed chicken thighs with lemon and capers
- Total Time
- 0:24
- Prep
- 0:10
- Cook
- 0:14
- Serves
- 4
- Difficulty
- Easy
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.
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uncooked boneless skinless chicken thigh(s)1 ¼ pound(s), 4 (5-ounce) thighs
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table salt¼ tsp
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black pepper¼ tsp
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all-purpose flour¼ cup(s)
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olive oil1 tsp
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uncooked shallot(s)1 large
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canned chicken broth1 cup(s)
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lemon zest1 tsp
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fresh lemon juice2 Tbsp
-
capers1 ½ Tbsp, drained
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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