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.
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.
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Try this easy, quick, and creative recipe for boneless chicken thighs using pantry staples!
- Uses ingredients you probably already have on hand like capers, garlic, and lemon.
- Anchovies add great flavor - don't be afraid to use them. (Once opened, they keep for a very long time in the fridge.)
- Made in one pan!
- Ready in about 30 minutes.
Ingredients you'll need
- Boneless, skinless chicken thighs: Look for thighs that are about the same size so they cook evenly.
- Capers: Look for the smaller capers, not those gigantic ones. Trader Joe's sells a larger than average jar for a reasonable price.
- Anchovies: The kind that come in those cute little cans with the pull tab. Don't fear the anchovy! They add umami and richness, not fishiness.
- Garlic cloves: We're just gonna smash 'em a little and leave them whole in the pan.
- Lemon juice and zest
- Olive oil
- Crushed red pepper
- Kosher salt and freshly ground black pepper
How to make boneless chicken thighs with garlic, capers, and lemon
Recipe adapted from NYTimes Cooking.
Follow these step by step instructions and you'll have dinner on the table in no time.
Step 1: Season the chicken and prep the capers, garlic and lemon
Pat the capers dry with a paper towel or dish towel and divide into two 2 tablespoon 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.
Step 2: Make the garlic caper sauce
Heat 2-3 tablespoon 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.
Step 3: Cook the chicken thighs and finish the sauce
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 to the pan. 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.
Tips for best results
- 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.
- Have everything prepped and ready before you start cooking because this goes really quick!
FAQ
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 chicken thigh recipes
Try these creative chicken thigh recipes when you're tired of the same old, same old!
- Dijon Chicken Thighs with Apples and Kale is like fall on a plate.
- Chicken Escabeche with Jalapeños, Golden Raisins, and Mint is vinegary, and spicy, and sweet and bright.
- Chicken Thighs in Red Wine with Dried Plums is a simple, but seemingly fancy French situation.
Recipe
Boneless, Skinless Chicken Thighs with Garlic, Capers and Lemon
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 4 tablespoon capers divided
- 4 anchovy filets
- 8 garlic cloves peeled, crushed and left whole
- 1 lemon zested and juiced
- 3 tablespoon 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 tablespoon 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 tablespoon olive oil to a large skillet 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.
Mo
Yummy! Didn't have the anchovies, but didn't miss them. I added sliced sauteed mushrooms extra yum, and served with wild rice. Super easy too make but fancy enough to serve to guests and have time to enjoy them.
Debra
Hi Mo,
Adding mushrooms is such a good idea! All the umami! So glad you liked it!
Thanks for reading,
Debra
Laura Krueger
Incredibly easy and delicious! I've made this twice now and it's definitely one of my favorites! Thank you!
Debra
Hi Laura!
I am so glad you enjoy the recipe!
Thank you for reading,
Debra