Creamy Lemon Garlic Chicken Thighs with Capers
This Creamy Lemon Garlic Chicken Thighs with Capers recipe is a flavorful one-pan dish that delivers juicy, tender chicken with a rich, garlicky cream sauce accented by bright lemon and salty capers. Perfect for a weeknight dinner, this stovetop recipe is simple yet elegant and pairs wonderfully with mashed potatoes, rice, or noodles to soak up the luscious sauce.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 2-4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Seasonings
- 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 and Additional Ingredients
- 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
- Season chicken & marinate: Pat the chicken dry with paper towels. 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 fully coated. Seal the bag or cover the bowl and refrigerate to marinate for at least 1 hour or up to overnight.
- Brown the chicken: Heat a large skillet over medium heat, add butter and 1 tablespoon olive oil. When hot, add chicken thighs skin-side down in batches (about 3 at a time). Cook undisturbed until skin is golden brown, about 3-4 minutes, then flip and cook the other side for 2-3 minutes. Transfer browned chicken to a clean plate. Repeat with remaining thighs. The chicken will not be fully cooked yet.
- Caramelize the garlic cloves: Add whole garlic cloves to the skillet and sauté, stirring often until they soften and turn golden brown, about 2-3 minutes.
- Build the creamy sauce: Pour in the chicken broth to deglaze the skillet, scraping up browned bits with a wooden utensil. Simmer for 1-2 minutes. Add heavy cream and lemon juice and stir to combine. Bring to a gentle boil, stirring occasionally. Stir in capers.
- Finish the creamy chicken thighs: Return the chicken thighs to the skillet, spoon sauce over them. Reduce heat to medium-low and cook for 15-20 minutes until sauce thickens and chicken reaches an internal temperature of 165°F.
- Serve: Spoon the creamy lemon garlic caper sauce over the chicken. Serve with mashed potatoes, rice, or noodles to enjoy the sauce.
Notes
- For best flavor, marinate the chicken for at least one hour or up to overnight.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F.
- Adjust seasoning with extra lemon juice or salt if desired before serving.
- This dish pairs well with creamy mashed potatoes or buttery noodles to absorb the sauce.
- Remove excess skin from chicken thighs to reduce excess fat but keep skin on for crispiness.