This easy recipe for boneless chicken thighs has a bright lemon-garlic sauce, and only uses a few ingredients. Made on the stove top and ready in about 30 minutes.
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I’m always looking for creative recipes for boneless, skinless chicken thighs. They are inexpensive, cook so quickly, and they’re incredibly forgiving. It’s very hard to over cook them.
This recipe uses many of my favorite things. Garlic, capers, lemon, and anchovies.
Yes, anchovies. You can leave them out if you prefer – but we might not be friends anymore… Just kidding. The anchovies add saltiness and a rich umami. It’s not a fishy situation. Trust me and try it.
The sauce is bright, tangy, salty, briny. So satisfying.
Another thing that I like so much about this recipe, is that you can make these chicken thighs on the stovetop, no need to wait for the oven to heat up. Everything happens in one pan for easy cleanup.
It’s that perfect weeknight recipe that only needs a few ingredients, so you don’t have to think too hard or stress about getting dinner on the table.
Boneless, skinless chicken thighs with Garlic, Capers and Lemon
Adapted from NYTimes Cooking.
Pat the capers dry with a paper towel or dish towel and divide into two 2 tbsp portions.
*It’s important to dry the capers first, because once added to the hot oil, the liquid will cause them to pop and crackle a lot. This step might save you a spatter burn.
Season the chicken thighs on both sides with salt and pepper and set aside.
Crush the garlic cloves while they are still in their skins with the side of a good chef’s knife. Peel the cloves and discard the skins.
Zest and juice the lemon. Set both aside.
Heat 2-3 tbsp olive oil in a deep pan over medium heat on the stove top. Once oil is hot, add the crushed garlic cloves, anchovies, half of the capers, and a pinch of crushed red pepper.
(We are saving the other half of the capers to finish the sauce at the end.)
I use my Lodge enamel cast iron casserole dish for this recipe. It heats up quickly, cooks the chicken thighs evenly and has a secure lid.
Disclosure: I am a member of the Lodge Blogger Network. This pan was provided to me free of charge.
Use a wooden spoon or silicone spatula to break up the anchovies as the sauce cooks. Continue cooking until the garlic is lightly browned and the capers are crispy, about 3 – 5 minutes.
Add the chicken thighs to the pan and let them brown on one side, 5 – 7 minutes. Flip them over, cover the pan, and let cook for another 7 minutes or so.
Meanwhile, chop up your parsley.
Once the thighs are cooked through, remove them from the pan and set aside on a serving platter.
Turn the heat down to medium, add the lemon zest, lemon juice and remaining capers. Stir for about a minute until it’s heated through, then pour over the top of the chicken thighs.
Top with chopped parsley and serve.
What temperature should chicken thighs be cooked to?
Chicken thighs should be cooked to an internal temperature of 160 degrees F. It is sometimes a little hard to get a meat thermometer into a skinless chicken thigh, so if you’re concerned, just cut into it. If the juices run clear, it’s done.
Like I said before, it’s near impossible to overcook chicken thighs, and these boneless, skinless ones cook really quickly on the stovetop.
More creative chicken thigh recipes
- Dijon Chicken Thighs with Apples and Kale
- Chicken Escabeche with Jalapeños, Golden Raisins, and Mint
- Chicken Thighs in Red Wine with Dried Plums
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 4 tbsp capers divided
- 4 anchovy filets
- 8 garlic cloves peeled, crushed and left whole
- 1 lemon zested and juiced
- 3 tbsp olive oil
- pinch crushed red pepper
- chopped parsley
- kosher salt
- cracked black pepper
Instructions
- Pat the capers dry with a paper towel or dish towel and divide into two 2 tbsp portions.
- Season the chicken thighs on both sides with salt and pepper and set aside.
- Crush the garlic cloves while they are still in their skins with the side of a good chef’s knife. Peel the cloves and discard the skins.
- Zest and juice the lemon. Set both aside.
- Add 2-3 tbsp olive oil to the pan over medium heat on the stove top. Once oil is hot, add the crushed garlic cloves, anchovies, half of the capers, and a pinch of crushed red pepper. (We are saving the other half of the capers to finish the sauce at the end.)
- Use a wooden spoon or silicone spatula to break up the anchovies as the sauce cooks. Continue cooking until the garlic is lightly browned and the capers are crispy, about 3 – 5 minutes.
- Add the chicken thighs to the pan and let them brown on one side, 5 – 7 minutes. Flip them over, cover the pan, and let cook for another 7 minutes or so. Meanwhile, chop up your parsley.
- Once the thighs are cooked through, remove them from the pan and set aside on a serving platter.
- Turn the heat down to medium, add the lemon zest, lemon juice and remaining capers. Stir for about a minute until it’s heated through, then pour over the top of the chicken thighs. Top with chopped parsley and serve.
Notes
- Be sure to pat the capers dry, otherwise they will pop a lot when you add them to the hot oil.
- You can leave the anchovies out if you prefer – but we might not be friends anymore… Just kidding. The anchovies add saltiness and a rich umami. It’s not a fishy situation. Trust me and try it.
- I like to use my Lodge enamel cast iron casserole dish for this recipe. It gives me even heat for cooking the chicken thighs and has a handy lid.
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