Pan-Seared Chicken Thighs with Garlic-Caper Sauce

Juicy chicken thighs with a golden crust, finished in a tangy sauce of garlic, capers, and lemon. Perfect for a weeknight dinner.

Cuisine: American

Category: Keto

Prep: 15 minutes. Cook: 15 minutes.

Serves 2.

Ingredients

• 6 oz chicken thighs
• 2 tbsp avocado oil
• 3 cloves, minced garlic
• 1 tbsp capers
• 1 tbsp lemon juice
• 1/4 cup heavy cream
• 1 tbsp, chopped fresh parsley
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Pat chicken thighs dry with paper towels; season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
2. Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 8 minutes without moving until golden brown.
3. Step 3: Flip chicken, reduce heat to medium, and cook for 6 more minutes until internal temperature reaches 165°F.
4. Step 4: Remove chicken and set aside. Add 3 minced garlic cloves to the skillet and cook for 30 seconds until fragrant.
5. Step 5: Stir in 1 tbsp capers and 1 tbsp lemon juice, then pour in 1/4 cup heavy cream, simmering for 2 minutes until sauce thickens slightly.
6. Step 6: Return chicken to skillet, spoon sauce over top, and cook for 1 minute to warm through. Sprinkle with 1 tbsp chopped parsley.