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Chicken thighs topped with a caper lemon sauce on a white plate.

Boneless, Skinless Chicken Thighs with Garlic, Capers and Lemon

Course: Main Course
Cuisine: American, Gluten free
Diet: Gluten Free
Keyword: Stove top chicken thighs
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 311kcal
This creative recipe for boneless chicken thighs has a bright lemon-garlic sauce, and only uses a few pantry staples. Made on the stove top and ready in about 30 minutes.
Print Recipe


  • 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


  • 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.


  • 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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Calories: 311kcal | Carbohydrates: 2g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 378mg | Potassium: 456mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg