Lemon Caper Chicken Thighs
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.
Servings: 4 servings
Calories: 537kcal
Ingredients
- 1 1/2 lbs chicken thigh cutlets boneless, skinless and about 1 inch in thickness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup corn flour divided
- 2 teaspoons water
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 1/2 cups chicken broth
- 1 tablespoon butter
- 3 tablespoons lemon juice
- 2 tablespoons capers
- 2 tablespoons heavy cream
- small bunch fresh chopped parsley finely chopped
- lemon wedges to serve if desired
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- 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.
Nutrition Facts
Lemon Caper Chicken Thighs
Amount Per Serving (1 serving)
Calories 537
Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 12g75%
Trans Fat 0.3g
Polyunsaturated Fat 7g
Monounsaturated Fat 18g
Cholesterol 184mg61%
Sodium 1176mg51%
Potassium 396mg11%
Carbohydrates 12g4%
Fiber 0.4g2%
Sugar 1g1%
Protein 29g58%
Vitamin A 340IU7%
Vitamin C 5mg6%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.