Skillet Lemon Garlic Chicken with Olives and Capers
Crisp golden chicken skin gives way to juicy meat, while a bright lemon-garlic pan sauce studded with kalamata olives and capers adds tang and savory depth. The quick deglaze with white wine (or broth) loosens fond for a glossy sauce that coats each piece and is spoon-ready for bread or grains.
Use bone-in, skin-on chicken thighs for the best texture and moisture; boneless works if you prefer faster cooking. Swap kalamata olives for green olives or reduce capers if you dislike intense briny flavors. For a dairy finish, swirl in a knob of butter at the end for silkier sauce, or add a splash of cream for a richer version.
Serve over buttered noodles, creamy polenta, or roasted baby potatoes to catch the sauce. This skillet is ideal for weeknight dinners, casual weekend meals, or small dinner parties — it scales well, reheats cleanly, and the sauce keeps for up to 3 days in the fridge.
How to Make It
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1
Pat the chicken thighs dry with paper towels and season both sides evenly with salt and black pepper.
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2
Heat a large ovenproof or heavy skillet over medium-high heat and add the olive oil. When the oil shimmers, place the chicken skin-side down and sear without moving until the skin is deep golden and crisp, about 6–8 minutes.
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3
Flip the thighs and sear the second side 3–4 minutes just to brown. Remove the chicken to a plate and set aside.
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4
Reduce heat to medium and add the garlic to the skillet; cook, stirring, until fragrant and just starting to color, about 30 seconds. Add lemon zest and red pepper flakes (if using) and stir for 10 seconds.
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5
Pour in the white wine to deglaze, scraping up any browned bits with a wooden spoon; let the wine reduce by half, about 2 minutes. Add the chicken broth and bring to a simmer.
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6
Return the chicken to the skillet, skin-side up. Scatter the olives, capers, and thyme around and over the chicken. Spoon some sauce over the pieces.
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7
Transfer the skillet to a preheated 375°F (190°C) oven and roast until the chicken reaches 165°F (74°C) at the thickest part, about 12–15 minutes depending on thickness.
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8
Remove the skillet from the oven and place back on the stove over low heat. Squeeze the lemon juice into the sauce and swirl in the butter if using to gloss the sauce. Adjust seasoning with salt and pepper.
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9
Sprinkle with chopped parsley and serve hot, spooning the lemon-olive-caper sauce over the chicken and chosen sides.
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