Sauteed Chicken Thighs with Lemon and Capers

Total Time
30 min
10 min
20 min
The chicken’s tender and juicy and the sauce has a great salty-savory thing going on. A nice, easy recipe any time of year.


cooking spray

1 spray(s)

all-purpose flour

¼ cup(s)

black pepper

¼ tsp

uncooked boneless skinless chicken thigh(s)

1¼ pound(s), about 8 thighs

canned chicken broth

1 cup(s)

fresh lemon juice

2 Tbsp


1½ Tbsp

uncooked string beans

3 cup(s), steamed or roasted


  1. Coat a 12-inch nonstick skillet with cooking spray; set over medium-high heat.
  2. In a small bowl, combine flour with pepper; sprinkle over chicken. Brown chicken in a single layer in prepared skillet until golden on bottom, about 6 minutes; flip and brown on second side, about 4 minutes more. Remove chicken from skillet; set aside. (If necessary, brown chicken in two batches.)
  3. Pour broth into skillet and scrape up any browned bits with a wooden spoon. Return chicken to skillet, cover and reduce heat to low; simmer until heated through, about 3 minutes. Stir in lemon juice and capers; heat for 30 seconds. Yields 2 chicken thighs, 3/4 cup string beans and about 1 1/2 tablespoons sauce per serving.

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