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Photo of Sautéed chicken thighs with lemon and capers by WW

Sautéed chicken thighs with lemon and capers

4
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
A quick sear on the flour-coated chicken thighs creates a nice crust that adds wonderful texture to this dish.

Ingredients

Cooking spray

4 spray(s)

All-purpose flour

¼ cup(s)

Black pepper

¼ tsp

Uncooked skinless boneless chicken thigh

1¼ pound(s), about 8 thighs

Chicken broth

1 cup(s)

Fresh lemon juice

2 Tbsp

Capers

1½ Tbsp

Uncooked string beans

1 pound(s), steamed or roasted

Instructions

  1. Coat a 12-inch nonstick skillet with cooking spray; set over medium-high heat.
  2. In a small bowl, combine flour with pepper; sprinkle over chicken. Brown chicken in a single layer in prepared skillet until golden on bottom, about 6 minutes; flip and brown on second side, about 4 minutes more. Remove chicken from skillet; set aside. (If necessary, brown chicken in two batches.)
  3. Pour broth into skillet and scrape up any browned bits with a wooden spoon. Return chicken to skillet, cover and reduce heat to low; simmer until heated through, about 3 minutes. Stir in lemon juice and capers; heat for 30 seconds.
  4. Serving size: 2 chicken thighs, 1/4 of string beans and about 1 1/2 tbsp sauce

Notes

Try the lemon-caper sauce with salmon fillets, chicken breast, or shrimp.

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