Add a burst of flavor to your dinner table with these Lemon Caper Chicken Thighs. This delightful recipe is incredibly simple to prepare, making it perfect for both casual weeknight meals and elegant gatherings. Embracing the vibrant essence of Mediterranean cuisine, it pairs beautifully with fresh vegetables or a crisp salad.

What is This Chicken Dish Like

• Difficulty: This recipe is quite straightforward and doesn’t require a lengthy list of ingredients. Make sure to check the cooking tips below to avoid any mishaps with burning.
• Taste: If you enjoy tangy flavors, this dish will win your heart. The capers add a tang reminiscent of olives, while the bright lemon flavor shines through, creating a fresh yet indulgent taste experience.
• Serving: This recipe yields 4 smaller servings. You can easily adjust the quantities in the recipe card at the end of the article.

Ingredients

• Chicken thigh cutlets: Use boneless, skinless thighs that are approximately 1 inch thick for the best results.
• Seasonings: Just a sprinkle of salt and black pepper to enhance the chicken.
• Cornstarch: Dredging the chicken in cornstarch helps achieve a crispy exterior.
• Olive oil: Perfect for cooking the chicken, bringing out great flavor.
• Garlic: Fresh minced garlic is key for building flavor in the sauce.
• Chicken broth: Use low-sodium chicken broth for a richer sauce, or homemade if you have it on hand.
• Butter: A little unsalted butter adds richness to the sauce.
• Lemon juice: Freshly squeezed is always best for that zesty punch.
• Capers: Often found in jars, these add a briny, tangy bite to your dish. Rinse before using.
• Heavy cream: Enriches the sauce, providing a creamy texture.
• Fresh chopped parsley: Adds a burst of freshness and color to the finished dish.
• Lemon wedges: Optional for garnishing the final dish to enhance presentation.

NOTE: The complete recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Season and coat the chicken: Begin by seasoning both sides of the chicken with salt and black pepper. Dredge it lightly in cornstarch and set it aside, reserving 1 teaspoon of cornstarch.
2. Heat olive oil: In a large skillet, heat olive oil over medium to high heat until it shimmers, about 2-3 minutes.
3. Brown the chicken: Add the chicken to the pan, cooking for about 5 minutes. Flip the chicken and continue cooking for another 5 minutes, then remove it from the pan and set it aside.
4. Make the sauce: In the same skillet, maintain medium heat while adding garlic, letting it sizzle for about a minute. Pour in the chicken broth and let it reduce by about half, which will take around 10 minutes. Add lemon juice, capers, and butter; whisk together thoroughly before adding heavy cream. Whisk until well combined and then reduce the heat to low.
5. Thicken the sauce: In a small bowl, combine the reserved cornstarch with 2 teaspoons of water. Mix until smooth, then pour it into the sauce and whisk vigorously for 10 seconds until the sauce thickens.
6. Finish cooking and serve: Return the chicken to the skillet with the sauce, reduce heat to low, cover, and cook for an additional 5 minutes. Remove from heat, sprinkle fresh parsley on top, and serve with extra lemon wedges if desired.

Recipe Tips

• Ensure Even Thickness: For even cooking, ensure your chicken is about 1 inch thick. If it’s too thick or uneven, place parchment paper over the chicken and gently pound it down.
• Use a Heavy-Bottomed Skillet: A sturdy skillet is crucial. Preheat it adequately before adding the chicken, as quality pans maintain consistent heat better, preventing the chicken from burning.

Substitutions

• Chicken Thigh Cutlets: You can substitute with chicken tenders, chicken breasts, or cutlets. Just be mindful that cooking times may vary. Avoid using large chicken pieces, as they will require longer cooking times.

Frequently Asked Questions