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Creamy Lemon Garlic Chicken Thighs You’ll Make Weekly

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 61 reviews
  • Author: Elina
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 2-4 servings 1x
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: American

Description

Creamy Lemon Garlic Chicken Thighs with Capers is an easy, one-pan stovetop recipe featuring juicy, bone-in chicken thighs cooked in a rich and flavorful sauce infused with garlic, lemon, and capers. Perfect for weeknight dinners, this dish pairs beautifully with mashed potatoes, rice, or noodles that soak up every bit of the delicious sauce.

Ingredients

Scale

Chicken & Seasoning

  • 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

Sauce

  • 2 tablespoons unsalted butter
  • 10–12 cloves garlic
  • ½ cup chicken broth
  • 1 cup heavy whipping cream
  • ¼ cup fresh-squeezed lemon juice
  • ¼ cup nonpareil capers

Instructions

  1. Season chicken & marinate: 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 into the chicken until thoroughly coated. Seal and refrigerate for at least 1 hour or overnight for best flavor.
  2. Brown the chicken: Heat butter and 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, place chicken thighs skin-side down and cook undisturbed until golden brown (3-4 minutes). Flip and cook the other side for 2-3 minutes. Transfer browned chicken to a clean plate. Repeat with remaining thighs. They will not be fully cooked yet.
  3. Caramelize the garlic cloves: Add garlic cloves to the skillet and sauté, stirring often, until soft and golden brown, about 2-3 minutes.
  4. Build the creamy sauce: Pour in chicken broth and deglaze the skillet by scraping up browned bits. Simmer for 1-2 minutes. Add heavy cream and lemon juice, stir to combine, and let the mixture come to a gentle boil, stirring occasionally. Stir in capers.
  5. Finish the creamy chicken thighs: Return the browned chicken thighs to the skillet and spoon sauce over them. Reduce heat to medium-low and cook for 15-20 minutes until the sauce thickens and chicken reaches an internal temperature of 165°F (74°C).
  6. Serve: Spoon the creamy lemon garlic caper sauce over the chicken thighs. Serve with mashed potatoes, rice, or noodles to enjoy the rich sauce.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness.
  • Remove excess skin from chicken thighs to reduce fat but retain moisture from the skin-on cooking.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F internal temperature.
  • Nonpareil capers are recommended for their delicate texture and flavor.
  • Leftover sauce can be reserved and reheated gently; add a splash of cream if it thickens too much.

Find it online: https://recipes.mbeams.com/creamy-lemon-garlic-chicken-thighs-youll-make-weekly/