Quick Mediterranean Chicken Thighs

Clipped from my local newspaper, posted until I can try. With only 6 ingredients, plus salt and pepper, this delicious and easy meal is on the table in only 30 minutes. Serve with a salad and a side of pasta or crusty bread for a balanced dinner. I'm sure boneless skinless chicken breasts would be good too, but would probably take longer to cook.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  lbs boneless skinless chicken thighs (about 8 thighs)
•  salt, to taste
•  fresh ground black pepper, to taste
• 2  teaspoons olive oil
• 1 (14 1/2ounce) can diced fire-roasted tomatoes, with juice
• 1⁄4 cup  orange juice
• 5  teaspoons garlic, minced (about 4-5 cloves)
• 4  teaspoons capers, rinsed

Directions

1. Season both sides of the chicken thighs with salt and pepper.
2. In a large nonstick skillet with a lid, heat the oil over high heat.
3. Add the chicken thighs and cook until well browned, about 2 minutes per side.
4. Add the tomatoes, orange juice, garlic and capers.
5. Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.
6. Uncover the pan and continue cooking, turning the thighs once, until the chicken is no longer pink in the middle and the sauce has thickened, about 10 minutes.