Why Make This Recipe
Lemon Caper Chicken is a light and tasty dish that brings a burst of flavor to your dinner table. With juicy chicken breasts cooked to perfection and a zesty lemon caper sauce, this recipe is quick and easy. It’s perfect for busy weeknights or a delightful weekend meal. Plus, it uses simple ingredients that you might already have in your kitchen.
How to Make Lemon Caper Chicken
Ingredients
- 2 large boneless and skinless chicken breasts halved to make 4 cutlets
- 1/3 cup all-purpose flour
- 2 Tablespoon olive oil
- 3 Tablespoon salted butter, divided
- 1/4 teaspoon lemon zest
- 1 lemon, juiced
- 1 cup low sodium chicken broth
- 2-3 large garlic cloves, minced or pressed
- 1/4 teaspoon garlic powder
- 2 Tablespoon capers, drained and rinsed
- Salt and pepper
- Fresh parsley, chopped
Directions
- In a small bowl or liquid measuring cup, whisk together chicken broth, lemon juice and zest, garlic powder, minced garlic, and rinsed capers with a small pinch of salt and pepper.
- Place chicken breasts in a ziplock bag or between two pieces of parchment paper and pound them until about 1/2 to 1/4 inch thick.
- Sprinkle salt and pepper over chicken, then dredge in flour on both sides, shaking off excess.
- Heat olive oil and 2 Tbsp butter in a large pan over medium heat. Brown the chicken for 2-3 minutes on each side, then transfer to a plate.
- In the same pan, add the prepared lemon caper sauce and cook for 2-3 minutes, scraping up browned bits from the bottom.
- Add 1 Tablespoon of butter to sauce and whisk until emulsified.
- Return chicken to the pan, cooking until fully cooked with an internal temperature of 165F or more.
- Serve topped with chopped fresh parsley.
How to Serve Lemon Caper Chicken
You can serve Lemon Caper Chicken with various sides. It goes well with rice, pasta, or roasted vegetables. A simple salad can also complement the dish nicely. Drizzle some more lemon juice over the top for an extra zing!
How to Store Lemon Caper Chicken
If you have leftovers, store them in an airtight container in the refrigerator. They should last for about 3 to 4 days. You can also freeze the chicken in an airtight container for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it on the stove or in the microwave.
Tips to Make Lemon Caper Chicken
- Make sure to pound the chicken evenly for more consistent cooking.
- Taste your sauce before serving to adjust salt and pepper as needed.
- Fresh parsley adds a nice touch, but if you don’t have it, you can skip it or use another herb like basil.
Variation
For a creamier sauce, you can add a splash of heavy cream to the lemon caper sauce. You can also swap capers for olives if you prefer a different flavor.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking.
2. What can I substitute for capers?
If you don’t have capers, chopped green olives can be a good alternative.
3. Is this dish gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Lemon Caper Chicken
Ingredients
Method
- In a small bowl or measuring cup, whisk together chicken broth, lemon juice, lemon zest, garlic powder, minced garlic, and capers with a pinch of salt and pepper.
- Place chicken breasts in a ziplock bag or between two pieces of parchment paper and pound them until about 1/2 to 1/4 inch thick.
- Sprinkle salt and pepper over chicken, then dredge in flour on both sides, shaking off excess.
- Heat olive oil and 2 tablespoons of butter in a large pan over medium heat. Brown the chicken for 2-3 minutes on each side, then transfer to a plate.
- In the same pan, add the prepared lemon caper sauce and cook for 2-3 minutes, scraping up browned bits from the bottom.
- Add 1 tablespoon of butter to the sauce and whisk until emulsified.
- Return chicken to the pan, cooking until fully cooked with an internal temperature of 165F or more.
- Serve topped with chopped fresh parsley.