Photo of Sautéed Chicken with Lemon-Caper Sauce by WW

Sautéed Chicken with Lemon-Caper Sauce

Total Time
20 min
5 min
15 min
Wow yourself and your family when you bring this dish to the table. It's complex flavors are Italian-inspired and fresh enough for any time of year. It's brilliant foil is the absence of salt, which it doesn't need because the briny capers and lemon juice pair with the chicken broth to make a sauce that has all the flavor it needs! Serve over a bed of wilted Swiss chard for spinach and some brown rice or pasta, anything to soak up the delicious juices. So pretty in the pan, this dish is nice enough for a dinner party and fast enough for your smallest weeknight dinner window.


All-purpose flour

¼ cup(s)

Black pepper

¼ tsp

Uncooked skinless boneless chicken thigh

20 oz, (4 5-oz. thighs), trimmed

Olive oil

2 tsp

Reduced sodium chicken broth

1 cup(s)

Fresh lemon juice

2 Tbsp


1½ Tbsp, drained

Fresh parsley

1 Tbsp, chopped


  1. Combine flour and pepper on sheet of wax paper. Coat chicken with flour mixture.
  2. Heat oil in large skillet over medium heat. Add chicken to skillet and cook, turning once, until browned and cooked through, about 10 minutes. Transfer to plate.
  3. Add broth to skillet and bring to boil, stirring to scrape up browned bits from bottom of pan. Cook until broth is reduced slightly, about 3 minutes. Return chicken to skillet. Reduce heat to low and simmer, covered, until chicken is heated through, about 2 minutes. Stir in lemon juice and capers. Sprinkle with parsley.
  4. Divide chicken evenly among 4 plates. Drizzle with sauce.
  5. Serving size: 1 chicken thigh and 1½ tbsp sauce


Linguine or fettuccine makes a perfect accompaniment to this saucy dish.