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Creamy Caper Chicken

This delicious chicken is smothered in a creamy caper sauce. Between the super creamy caper sauce, and the amazing dry rub, this chicken is PACKED with flavor (hello lemon pepper and dill!) You'll be wanting more and more. And bonus, of course it's SO EASY to make!
Prep Time 10 minutes
Cook Time 45 minutes
Course Dinner
Servings 5 servings

Ingredients
  

  • 3 lbs chicken thighs
  • 1 Tbsp lemon pepper
  • 1 Tbsp dried dill
  • 1 Tbsp granulated garlic
  • 1 tsp salt
  • black pepper
  • 1 Tbsp olive oil
  • 5 Tbsp unsalted butter divided
  • 4 cloves garlic minced
  • 1/3 cup flour
  • 2 cups chicken broth
  • juice and zest from one lemon
  • 1 cup heavy cream
  • 3 Tbsp capers drained and rinsed
  • 1 lb egg noodles

Instructions
 

  • Trim excess fat off chicken thighs and pat both sides dry with paper towels. In a small bowl, mix together lemon pepper, dill, granulated garlic, salt, and pepper to taste. Cover both sides of chicken with the mixture.
  • In a large pan over medium - high heat melt 1 Tbsp unsalted butter with 1 Tbsp olive oil. Add chicken in skin side down and brown for 5 - 7 minutes on each side. Remove from pan, cover with foil, and set aside.
  • Lower heat, and in the same pan add remaining 4 Tbsps unsalted butter and minced garlic, cook for 3 minutes scraping the browned bits off the bottom of the pan.
  • Add flour and whisk together with butter. Slowly whisk in 2 cups of chicken stock, stir constantly until sauce is thickened. Add lemon juice and zest and mix together, bring to a simmer.
  • Add heavy creamy and capers and stir together, let simmer for 10 minutes, stirring frequently.
  • Raise heat and bring to a slight boil, add chicken back into pan. Cover and cook for 15 - 20 minutes, or until internal temperature of the chicken is between 165 - 190.
  • Server over egg noodles cooked to package directions.
Keyword caper, chicken thighs, creamy sauce, dill, heavy cream, lemon, lemon pepper