Caper Baked Chicken
Succulent, golden-skinned chicken thighs take center stage in this Caper Baked Chicken recipe, a harmonious blend of bold Mediterranean flavors and effortless cooking techniques. Perfectly seasoned with paprika, salt, and pepper, the chicken is first seared to crispy perfection before being baked in a vibrant sauce of briny capers, fresh lemon juice, and savory chicken broth. The addition of garlic and fresh parsley elevates the dish with aromatic depth, while the tanginess of lemon zest makes every bite irresistible. This one-pan wonder not only simplifies weeknight cooking but also delivers gourmet-level flavor, making it perfect for dinner parties or cozy family meals. Serve it with roasted vegetables, steamed rice, or crusty bread to soak up the delectable sauce, and watch it disappear from the table! Keywords: caper baked chicken, Mediterranean chicken recipe, one-pan chicken dinner, crispy chicken thighs, lemon caper sauce.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 tablespoons capers (drained)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, and paprika.
In a large oven-safe skillet or cast-iron pan, heat the olive oil over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for about 4-5 minutes until the skin is golden and crispy. Flip and cook the other side for 2-3 minutes, then remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
Add the capers, lemon juice, lemon zest, and chicken broth to the skillet. Stir well to combine, scraping up any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over them.
Transfer the skillet to the preheated oven and bake for 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Carefully remove the skillet from the oven and sprinkle the chopped fresh parsley over the top.
Serve the chicken hot, drizzled with the pan sauce, alongside a side of roasted vegetables or steamed rice.
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 2.6 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.5 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 303 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
