Creamy Lemon Garlic Chicken Thighs with Capers

• servings: 4 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

8 boneless chicken thighs

3 tablespoons olive oil, divided

2 tablespoons lemon pepper seasoning

1 tablespoon garlic powder

1 tablespoon dried parsley

2 tablespoons unsalted butter

1 shallot chopped

10-12 cloves of garlic (left whole)

1 cup chicken broth

1 cup heavy whipping cream

1/2 cup fresh-squeezed lemon juice

1 jar nonpareil capers

Directions

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. Use your hand to massage the spices into the chicken until thoroughly coated. Then seal the bag or cover the bowl with plastic wrap and transfer to the refrigerator to marinate for at least 1 hour and up to overnight.

Brown the chicken

In a large skillet over medium heat, add the butter and 1 tablespoon of olive oil. When hot, working in batches (about 3 at a time), place the chicken thighs into the skillet. Let the chicken brown, undisturbed, until golden brown- about 3-4 minutes. Then flip the chicken onto the other side to continue cooking for 2-3 minutes. Then transfer the browned chicken thighs to a clean plate/vessel and repeat the process with the remaining batch of chicken thighs. Note: the chicken will not be cooked through entirely at this stage but will finish later on.

Add the chopped shallots along with the whole garlic cloves and cook 3-4 minutes caramelizing the garlic until the cloves soften and achieve a golden brown color

Build the creamy sauce

Add the chicken broth to deglaze and use a wooden utensil to scrape up any bits along the bottom of the skillet, let simmer for 1-2 minutes. Then add the cream and lemon juice, and stir well to combine. Let the mixture come up to a slight boil while stirring every so often. Then add the capers into the sauce and stir well to combine.

Finish the creamy chicken thighs

Place the browned chicken thighs into the skillet and spoon the sauce over the thighs. Reduce the heat to medium-low and let the chicken cook with the pan sauce for 15-20 minutes or until the sauce thickens some AND the chicken registers 165°F when checked with an internal thermometer for doneness.

Serve

Spoon the creamy lemon garlic caper sauce over the chicken thighs and serve alongside your favorite sides. Enjoy!