Add a punch of flavour to your dinner table with these Lemon Caper Chicken Thighs. This is an easy to make dinner that is easy enough for weeknight dinners and also great for when you have company over. A wonderful dish that embraces Mediterranean flavours and goes great with any fresh vegetables or salads.

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After making the Glazed Soy Ginger Chicken Thighs recipe last week, I decided I had to use that same method with different flavours. And the results were delicious! Okay, I don’t use capers often, as they are not loved by all at our place. But every now and then, I’ll pick up a jar and make something new with capers. The Mushroom and Caper Pizza is a great recipe example of making capers taste great. And I have a Roasted Red Pepper Pasta with Capers dish that is also a unique dish that uses up capers. Take a browse if you like. And now, let’s take a look at this chicken!

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What is This Chicken Dish Like

• Difficulty – This recipe is pretty easy and does’t require too many ingredients. There is a recipe tip section about cooking the chicken without burning. Take a look at that below to ensure you get your dish just right!
• Taste – If you love tangy flavours, this dish is for you. Capers have a bit of a tangy flavour like olives as they are packed in a brine. And the lemon flavour shine through to give this dish a fresh but decadent flavour at the same time.
• Serving – This recipe makes 4 smaller servings. You can easily adjust the serving size in the recipe card at the end of the post.

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Ingredients

• Chicken thigh cutlets – Okay, so I used chicken thigh cutlets for this. They were boneless, skinless and about 1 inch in thickness.
• Seasonings – Just salt and black pepper are used to season the chicken.
• Cornstarch – I dredged the chicken in cornstarch/cornflour. This helps give the chicken a crispy exterior.
• Olive oil – I cooked the chicken in olive oil.
• Garlic – Fresh minced garlic is used in making the sauce
• Chicken broth – The base of the sauce is chicken broth. You can use any kind your supermarket sells or even the stock cubes. Alternatively, you could you homemade if you keep in on hand or in your freezer.
• Butter – A small amount of unsalted butter is added to the sauce to add a little richness.
• Lemon juice – It`s best to use fresh squeezed lemon juice for optimal flavour.
• Capers – You can generally find capers in small jars in your supermarket in the section where you would find pickles or olives. They may be more of an unusual ingredient if you are not familiar with using them. they are small and green and generally packed in a brine like olives. You drain them before using.
• Heavy cream – A small amount of heavy cream is added to the sauce for flavour, texture and richness.
• Fresh chopped parsley – This herb adds a nice freshness to the finished dish.
• Lemon wedges – This is completely optional. If you like you can add small lemon slices or lemon wedges to the finished dish for garnish.

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

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Instructions

1. Season and coat chicken – Season the chicken with salt and black pepper on both sides. Then dredge in the cornflour and set aside. Reserve 1 teaspoon of the cornflour.
2. Heat olive oil – Heat a large skillet over medium to high heat and add the olive oil. Allow the olive oil to come to a sizzle, about 2- 3 minutes.
3. Brown chicken – Add all the chicken to the pan and cook for about 5 minutes. Turn the chicken over and cook for a further 5 minutes. Remove chicken from the pan and set aside.
4. Make sauce – In the same pan set over medium heat, add the garlic and sizzle for about a minute. Add the chicken broth and cook down for about 10 minutes until it reduces by about 1/2. Next, add the lemon juice, capers and butter Whisk really well and add the heavy cream. Whisk well and reduce heat to low.
5. Thicken sauce – In a small glass, combine the reserved teaspoon of cornflour with the two teaspoons of water. Stir well to combine. Pour the mixture in the skillet with the sauce and whisk well for about 10 seconds. The sauce will thicken at this point.
6. Finish cooking and serve – Add the chicken back to the pan with the sauce. Reduce heat to low, cover and cook for a further 5 minutes. Remove from heat, sprinkle over fresh chopped parsley. Serve with the sauce and extra lemon wedges if desired.

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Recipe Tips

• Make sure chicken is even thickness – To ensure even cooking, make sure your chicken is even thickness, about 1 inch is great. If it’s thicker than this or uneven, just lay parchment paper over the chicken and pound it down to about 1 inch.
• Use a heavy bottomed skillet/frying pan – Okay, it’s important to use a heavy bottomed pan for this dish. You want to heat the pan to really hot before adding the chicken and better quality pans hold their heat better and more evenly. Otherwise, you risk burning the chicken before it cooks through.

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Substitutions

• Chicken thigh cutlets – Alternatively, you could use chicken tenders, chicken cutlets or chicken breast. They will all work but cooking times may vary a little. Avoid using big chicken thighs as the cooking time will be too long.

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Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!