Introduction

Creamy Lemon Garlic Chicken Thighs with Capers offer a perfect balance of tangy citrus and rich, savory flavors. This comforting dish features tender chicken cooked in a luscious garlic cream sauce, elevated with briny capers for a delightful finish. It’s an easy yet impressive meal for any night of the week.

The image shows a black cast iron pan filled with six pieces of golden-brown cooked chicken thighs, each topped with whole garlic cloves and small green capers. The chicken rests in a light yellow buttery sauce with visible specks of seasoning. Thin lemon slices are placed beneath some pieces of chicken, adding a touch of pale yellow contrast. The pan handle is visible at the bottom right, lying on a green textured cloth. To the top right, there is a white bowl filled with bright green cooked green beans, and to the top left, there are thin slices of lemon arranged on a white marbled surface. Fresh green parsley leaves are placed near the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bone-in & skin-on chicken thighs, excess skin removed

3 tablespoons olive oil, divided

2 tablespoons lemon pepper seasoning

1 tablespoon garlic powder

1 tablespoon dried parsley

2 tablespoons unsalted butter

10-12 cloves of garlic

½ cup chicken broth

1 cup heavy whipping cream

¼ cup fresh-squeezed lemon juice

¼ cup nonpareil capers

Instructions

Step 1: Pat the chicken dry with a paper towel. Place the chicken into a large resealable bag or bowl and add 2 tablespoons of olive oil, lemon pepper seasoning, garlic powder, and dried parsley. Massage the spices thoroughly into the chicken. Seal the bag or cover the bowl and refrigerate for at least 1 hour, up to overnight, to marinate.

Step 2: In a large skillet over medium heat, add the butter and 1 tablespoon of olive oil. When hot, place the chicken thighs skin-side down in batches (about 3 at a time). Cook undisturbed until golden brown, about 3-4 minutes. Flip and cook the other side for 2-3 minutes. Transfer browned chicken to a clean plate and repeat with remaining thighs. The chicken will finish cooking later.

Step 3: Add the garlic cloves to the skillet and sauté, stirring often, until softened and golden brown, about 2-3 minutes.

Step 4: Pour in the chicken broth to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom. Let simmer for 1-2 minutes.

Step 5: Add the heavy cream and fresh lemon juice to the skillet. Stir to combine and bring the mixture to a gentle boil, stirring occasionally.

Step 6: Stir in the capers. Return the chicken thighs to the skillet and spoon sauce over them. Reduce heat to medium-low and cook, uncovered, for 15-20 minutes until the sauce thickens and the chicken reaches an internal temperature of 165°F.

Step 7: Serve the chicken thighs topped with the creamy lemon garlic caper sauce. Pair with your favorite sides and enjoy.

Tips & Variations

For extra flavor, marinate the chicken overnight to let the spices fully penetrate the meat.

Swap heavy cream for half-and-half for a lighter sauce, though it may be less thick.

Add fresh chopped parsley or basil just before serving for a pop of color and freshness.

Use boneless thighs for quicker cooking, adjusting cook times accordingly.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster and can dry out more easily. Adjust cooking time accordingly and monitor closely to avoid overcooking.

Are capers necessary for the dish?

Capers add a unique briny tang that complements the creamy sauce and lemon well, but if you don’t have them, you can omit or substitute with chopped green olives for a different flavor profile.