Zesty Braised Chicken with Lemon and Capers
Infuse your dinner table with the bright, tangy flavors of this Zesty Braised Chicken with Lemon and Capers! Perfectly seared bone-in, skin-on chicken thighs are slowly braised in a vibrant sauce made with fresh lemon juice, lemon zest, capers, and a savory blend of chicken broth and optional dry white wine. The result is melt-in-your-mouth tender chicken with a crispy, golden skin that soaks up the mouthwatering, citrusy sauce. Enhanced with aromatic garlic, sautéed onion, and a pop of fresh parsley, this dish is as flavorful as it is comforting. Ideal for a weeknight dinner or a special occasion, it pairs beautifully with rice, creamy mashed potatoes, or crusty bread to savor every zesty drop. Ready in just an hour, it’s a deliciously elegant way to upgrade your chicken recipe repertoire!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1.5 cups chicken broth
- 0.5 cup dry white wine (optional)
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the chicken thighs dry with paper towels, and season them on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Dredge the chicken in the flour, shaking off any excess.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for 5-7 minutes until golden brown. Flip and sear the other side for another 2-3 minutes. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the butter. Once melted, add the chopped onion and cook for 4-5 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Deglaze the pan by adding the white wine (if using) and scraping up any browned bits from the bottom of the skillet. Cook for 2-3 minutes to let the alcohol evaporate.
Add the chicken broth, lemon juice, lemon zest, and capers. Stir to combine and bring the mixture to a simmer.
Return the chicken to the skillet, skin-side up, ensuring the bottom of the chicken is submerged in the liquid while keeping the skin exposed to stay crispy.
Cover the skillet partially with a lid and reduce the heat to medium-low. Let the chicken braise for 25-30 minutes until it is cooked through and tender (internal temperature reaches 165°F/74°C).
Taste the sauce and adjust seasoning with the remaining 0.5 teaspoon of salt or to taste.
Sprinkle the chopped parsley over the chicken before serving.
Serve the chicken with the sauce spooned over the top. Pair with rice, mashed potatoes, or crusty bread to soak up the zesty sauce.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.1 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 501 mg | 11% | |
*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.
