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You know those weeknights when dinner just needs to happen? Well this recipe checks that box. It can be added to your weekly dinner rotation as its fast, flavorful and family friendly. Save it for the night when the school week chaos is at its all time high. We’ve all got those, right?
So here is the cool thing about this recipe… It’s easy enough to pull together after work, but elevated enough that I’d serve it to company without even blinking. I love it with mashed potatoes or fluffy rice to soak up all the pan juices, plus a quick vegetable on the side or a crisp green salad. I keep a jar of my Italian Olive Garden Copycat salad dressing on hand at all times. So easy & good.
This will also work beautifully on pork chops, or even fish. And if your kids turn their noses up at capers, feel free to swap in chopped green olives for that briny, savory touch. Or just leave them out entirely.
This one’s all about making dinner feel do-able (and delicious) even on the busiest nights.
😍 Why you will love my Herby Garlic Caper Chicken
This is a recipe for those peak-chaos weeknights- when school schedules, work deadlines, and after-school activities all collide and you’re one “what’s for dinner?” away from hitting up Uber Eats. (And yes, Shake Shack does sound amazing… but let’s save that for Friday night, shall we?)
This dish is simple, nourishing, and made with pantry staples you probably already have on hand. This is a recipe that you can prep in the morning before your day even begins. Just a little planning (I know, easier said than done!) turns this into a total wholesome weeknight dinner, that you can feel good about.
🗒️ Ingredients
Boneless, Skinless Chicken Thighs- Tender, juicy, and more forgiving than breasts and stay moist while cooking.
Kosher Salt- Enhances all the flavors and seasons the chicken just right.
Freshly Cracked Black Pepper- Adds a little heat and earthiness to balance the lemon and herbs.
Olive Oil- Used for searing the chicken and building flavor in the pan.
Garlic Cloves- Brings rich, savory depth and that irresistible garlicky goodness.
Scallions- Milder than onions with a fresh, slightly sweet flavor—adds brightness and texture.
Capers- Briny, punchy little flavor bombs that cut through the richness of the dish.
White Wine- Deglazes the pan and adds acidity and depth to the sauce. (Can sub with broth!)
Unsalted Butter- Finishes the sauce with a silky texture and buttery flavor.
Lemon Zest + Juice Lemon- Adds tang, freshness, and brightness throughout the dish.
Fresh Parsley- A vibrant, herby finish that ties everything together beautifully.
👩🍳 How to make my Herby Garlic Caper Chicken
🔥 Heat oven to 325 degrees.
🧂 Season the chicken thighs with salt and pepper and rub them with the oil. Let sit while you preheat the oven.
🥘 In a large, ovenproof skillet over medium-high heat, brown the thighs on one side for 5-6 minutes until deeply golden and then remove to a plate, browned side up.
🧄 Add the sliced garlic cloves and cook, stirring, for one minute or until golden but not burnt.
🍗 Place the chicken thighs along with the juices accumulated on the plate in the pan, resting the chicken on top of the slices of garlic. This ensures the garlic doesn’t burn and instead mellows and melts underneath the chicken. Sprinkle the capers and scallions throughout the pan..
⏲️ Place the pan in the oven and cook for another 8-12 minutes, or until the chicken is cooked through.
♨️ When cooked, remove the chicken thighs to a plate (be mindful that the pan will be hot as you remove it from the oven!).
🥄 Place skillet back on the stove over medium-low heat and add the white wine. Cook, stirring, for a couple of minutes.
🍋 Next, add lemon zest and juice and cook for about a minute uncovered. Add the parsley and return the chicken to the pan. Using tongs or a spatula, flip the chicken in the sauce to coat and cook for another minute.
🍽️ Transfer the chicken to plates and drizzle more of the sauce on top.
🎉 Serve & Enjoy!
🤲 Substitutions
Chicken: This preparation also works beautifully on pork chops, or a firm white fish such as cod or halibut. If you use chicken breasts, please adjust the time down that you are cooking in the oven.
Capers: If your kids don’t like capers, leave them out, or you can sub in chopped green olives to get a similar briny, savory component.
White Wine: In place of white white, you can use Chicken broth, Apple cider vinegar or Lemon juice. Just be sure to add water to dilute the strength of the vinegar and lemon juice.
📓 Best served with
Fluffy white rice
A crisp salad with my Olive Garden Copycat dressing
My Sprinkle Cookies for a little dessert
Commonly Asked Questions
Yes! Just note that breasts are leaner and can dry out more easily. Reduce oven time by a few minutes and check for doneness earlier.
Chicken is cooked when it reaches an internal temperature of 165°F (74°C). You can also slice into one piece—juices should run clear and there should be no pink inside.
Absolutely! You can brown and bake the chicken ahead of time, then reheat it in the sauce just before serving.
Omit the capers and reduce the lemon juice slightly. Add a small splash of broth instead for moisture.
Herby Garlic Caper Chicken
Ingredients
- 1 1/2 lbs Boneless, Skinless Chicken thighs (6-7 thighs)
- 1 1/2 tsp Kosher Salt
- 1/4 tsp freshly cracked black pepper
- 1 tbsp Olive Oil
- 6 Garlic Cloves peeled and sliced thin
- 3 Scallons thinly sliced
- 2 tbsp Capers, rinsed and Chopped
- 1/3 cup White Wine
- 1 tbsp Unsalted Butter
- 2 Lemons- zest & juiced
- 1/4 cup Fresh Parsley- Chopped
Instructions
- Preheat Oven to 325 degrees.
- Season the chicken thighs with salt and pepper and rub them with the oil. Let sit while you preheat the oven.
- In a large, ovenproof skillet over medium-high heat, brown the thighs on one side for 5-6 minutes until deeply golden and then remove to a plate, browned side up.
- Add the sliced garlic cloves and cook, stirring, for one minute or until golden but not burnt.
- Place the chicken thighs along with the juices accumulated on the plate in the pan, resting the chicken on top of the slices of garlic. This ensures the garlic doesn’t burn and instead mellows and melts underneath the chicken.
- Scatter the capers and scallions over the chicken. Place the pan in the oven and cook for another 8-12 minutes, or until the chicken is cooked through.
- When the chicken is cooked, take the pan out of the oven. Remove the chicken thighs and add to a plate. (Be mindful that the pan will be hot as you remove it from the oven!).
- Place skillet back on the stove over medium-low heat and add the white wine. Cook, stirring, for a couple of minutes.
- Next, add lemon zest and juice and cook for about a minute uncovered. Add the parsley and return the chicken to the pan. Using tongs or a spatula, flip the chicken in the sauce to coat and cook for another minute.
- Transfer the chicken to plates and drizzle more of the sauce on top. Serve & Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
