Crispy Stovetop Herbed Chicken Thighs with Zesty Lemon Capers

Sara Coleman

This budget-friendly meal prep recipe delivers incredibly juicy chicken thighs with perfectly crispy skin, finished in a bright, tangy lemon caper pan sauce. It's a restaurant-quality dish that comes together in under 30 minutes using just one skillet.

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Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

Calories 420 kcal

Ingredients

4 count bone-in, skin-on chicken thighs about 1.5 lbs total, patted very dry
1 tsp kosher salt plus more for seasoning
0.5 tsp black pepper freshly ground
1 tsp dried thyme or Italian seasoning blend
2 tbsp olive oil divided
3 cloves garlic minced
2 tbsp capers drained
0.25 cup chicken broth low sodium
2 tbsp fresh lemon juice about half a lemon
1 tbsp unsalted butter cold, cut into cubes
2 tbsp fresh parsley chopped, for garnish

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes to maintain crispiness, or microwave if speed is a priority.

Make-Ahead: You can season the raw chicken thighs and keep them covered in the fridge for up to 24 hours before cooking.

Substitutions: If you don't have capers, chopped green olives work well. You can use dried oregano instead of thyme.

Serving Suggestion: This chicken is excellent over cauliflower rice for a low-carb option or paired with a simple arugula salad dressed with olive oil and lemon juice.