Photo of Sautéed chicken thighs with lemon & capers by WW

Sautéed chicken thighs with lemon & capers

Total Time
30 min
10 min
20 min
Juicy chicken thighs are perfectly enhanced by the tangy salty sauce made with the lemon and capers. The quick sear on the flour-coated thighs creates a nice crust to add texture to this dish. The steamed green beans add crunch to recipe and pair perfectly with the chicken. All you need to complete this delicious dish is some steamed rice to soak up the delicious sauce from the chicken, lemon and capers. This family-friendly recipe is easy to prepare and ready in just 30 minutes. Try the lemon and caper sauce with a salmon fillet or sauteed shrimp for a versatile twist.


Cooking spray

4 spray(s)

All-purpose flour

¼ cup(s)

Black pepper

¼ tsp

Uncooked skinless boneless chicken thigh

1¼ pound(s), about 8 thighs

Chicken broth

1 cup(s)

Fresh lemon juice

2 Tbsp


1½ Tbsp

Uncooked string beans

3 cup(s), cut into pieces, 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.
  4. Yields 2 chicken thighs, 3/4 cup string beans and about 1 1/2 tablespoons sauce per serving.