Oven Baked Chicken Thighs with capers, lemon, and garlic! Super easy and very flavorful weeknight dinner. Gluten free!
This chicken recipe is so delicious and unbelievably easy to make! Just brush the chicken thighs with butter (to ensure crispy skin); arrange the chicken in the baking pan; add sliced lemons, capers, garlic, and chicken broth; and bake for 30 minutes. Chicken thighs come out juicy and flavorful every time!
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Oven Baked Chicken Piccata
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons butter, melted
- 4 cloves garlic, minced
- 1 medium lemon, thinly sliced
- 3 tablespoons capers
- 1/2 cup reduced-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 green onions, cleaned and finely chopped
Instructions
- Preheat oven to 400 F.
- Brush chicken thighs thoroughly with melted butter. Arrange chicken in a medium-size baking pan. Sprinkle minced garlic over and around the chicken thighs. Add lemon slices and capers around the chicken thighs. Add chicken broth to the bottom of the baking pan, without pouring it over the chicken thighs (chicken thighs should only have butter brushed over them - to make the skin crispy). Sprinkle salt and pepper on top.
- Bake the chicken until completely cooked through and the skin on top is golden brown and crispy, for about 30 minutes. An internal temperature should register 175 degrees F.
- To serve, spoon caper mixture over chicken. Sprinkle with finely chopped green onions.
Notes
Adapted from BHG
Can this be prepped the night before? Can you have the chicken maranating in the piccata sauce night before cooking?
I’ve made this twice already. I double the sauce and serve over noodles or rice. It is really good! I love capers! Thanks for the awesome recipe.
Thank you! I am so glad you liked the recipe! 🙂
My husband got boneless and skinless thighs. Will it still taste ok?
it will still be good, the cooking time might have to be reduced as boneless and skinless chicken usually cooks faster.
Could you substitute with chicken breasts?
If you use chicken breasts, the cooking time should be reduced as chicken breasts cook faster and dry faster.
The sauce had a bitter taste to it. I think it came from the pith/skin of the lemons. Next time I’ll juice the lemon instead of slicing and see if that makes a difference. Otherwise, it was good!
Great idea! Also, I found not all lemons are created equal, some lemons are definitely more bitter than others! 🙂
How would you adjust for skinless thighs? Bought that kind by mistake.
Skinless chicken thighs are usually thinner, so I would just follow the recipe as is, and watch the chicken closely towards the last 10 minutes of cooking – it might be done faster than the skin-on chicken thighs. Really depends on how thin your skinless chicken thighs are.
I made this yesterday and it was AMAZING! I used the “sauce” as dressing for my salad.
Thanks for this recipe!