Get ready to transform an ordinary weeknight dinner into a culinary masterpiece with this mouthwatering Braised Chicken with Lemon and Capers. Imagine tender, golden-brown chicken thighs bathed in a bright, tangy sauce that will transport you straight to the sun-drenched coastlines of Italy. This recipe is not just a meal; it's a flavor explosion that promises to become your new go-to comfort dish, blending simplicity with gourmet elegance in every single bite.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 lemons, juiced
- 2 tbsp capers
- 1 cup chicken broth
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering and hot.
- Carefully place chicken thighs skin-side down in the hot pan, allowing the skin to develop a golden brown, crispy texture. Cook for 5-7 minutes without moving until the skin is deeply golden and crisp.
- Flip the chicken thighs and cook the other side for an additional 3-4 minutes to develop color.
- Remove chicken from the pan and set aside on a plate. Reduce heat to medium and add minced garlic, sautéing for 30-45 seconds until fragrant but not browned.
- Pour in chicken broth, freshly squeezed lemon juice, and capers. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Return chicken thighs to the pan, skin-side up, nestling them into the liquid. The liquid should come about halfway up the sides of the chicken.
- Cover the pan and reduce heat to low. Simmer for 35-40 minutes, or until chicken is tender and reaches an internal temperature of 165°F (74°C).
- Remove lid and increase heat to reduce sauce for 3-5 minutes until slightly thickened.
- Garnish with fresh chopped parsley and serve hot, spooning the lemony caper sauce over the chicken.
Tips
- Pat the chicken completely dry before seasoning to ensure a crispy, golden skin that locks in maximum flavor.
- Use a heavy-bottomed skillet or Dutch oven for even heat distribution and perfect browning.
- Don't rush the skin-crisping process - patience creates that irresistible golden-brown texture.
- When adding garlic, watch carefully and avoid browning to prevent a bitter taste.
- Use fresh lemon juice for the brightest, most vibrant flavor profile.
- Check chicken's internal temperature with a meat thermometer to ensure it reaches 165°F (74°C) for safe, juicy results.
- Let the chicken rest for a few minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 3g
Protein: 25g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 110mg
