Lemon-Herb Butter Chicken Thighs with Caper Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy baked chicken thighs smothered in a bright, tangy lemon-herb butter sauce with capers, making a simple yet elegant weeknight dinner. This Italian-inspired chicken recipe (keto, low carb), ready in about 48 minutes, pairs Chicken thighs, Olive oil, Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 38 min Serves 4 Italian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 8 chicken thighs (about 1.5 lbs) dry with paper towels and season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme.
  2. Step 2: Place chicken thighs skin-side up on a wire rack set over a baking sheet. Drizzle with 2 tbsp olive oil and roast for 35-40 minutes until the skin is golden brown and crispy, checking that the internal temperature reaches 165°F (74°C).
  3. Step 3: While chicken roasts, zest 1 lemon and set aside. Squeeze 1/4 cup lemon juice into a small saucepan.
  4. Step 4: Melt 2 tbsp butter in the saucepan over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 tbsp drained capers, 2 tbsp chopped parsley, and the lemon zest and juice.
  5. Step 5: Simmer the sauce for 3-4 minutes until slightly thickened and coats the back of a spoon, then remove from heat.
  6. Step 6: Transfer chicken to a serving platter, pour the lemon-herb butter sauce over the top, and serve immediately.

Frequently asked questions

How long does Lemon-Herb Butter Chicken Thighs with Caper Sauce take to make?

Total time is about 48 minutes (10 min prep + 38 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Herb Butter Chicken Thighs with Caper Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Lemon-Herb Butter Chicken Thighs with Caper Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Herb Butter Chicken Thighs with Caper Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Herb Butter Chicken Thighs with Caper Sauce keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes