Sautéed Chicken Thighs With Lemon and Capers – Ww 5

Total Time
Prep 10 mins
Cook 20 mins

Based on a recipe from the November 28-December 4, 2010 WeightWatchers weekly reader. It says, “The chicken is tender and juicy and the sauce has a great salty-savory thing going on. A nice, easy recipe any time of year.” My DH and I both love the caper and lemon flavor combination. Yields 2 chicken thighs, ¾ cup string beans, and about 1 ½ tablespoons sauce per serving.


  1. Spray a 12-inch nonstick skillet with cooking spray and set over medium-high heat.
  2. In small bowl, whisk together flour with pepper. Coat chicken with flour.
  3. Brown chicken in a single layer in prepared skillet until golden on bottom, about 6 minutes. Turn chicken and brown on the other side, about 4 more minutes. Remove chicken from skillet and set aside. Note: you may have to brown the chicken in two batches.
  4. Pour broth into hot 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.
  5. Stir in lemon juice and capers and heat for 30 seconds.
  6. Serve green beans on the side.
Most Helpful

Delicious, quick, and easy!

Yvette R. May 08, 2015

Every single family member who ate this dish really enjoyed the chicken and sauce. I made my own stock so it took longer but if I used stock from a pack it would have been a really quick weekday dish. The flavour was beautiful and my daughter said it was her favourite dish she had for a longer time. Thank you so much for posting your recipe mersaydees

Chef floWer May 15, 2012