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Lemon Caper Chicken

A light and tasty dish featuring juicy chicken breasts cooked in a zesty lemon caper sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large boneless and skinless chicken breasts, halved to make 4 cutlets
  • 1/3 cup all-purpose flour Can be substituted with gluten-free flour for a gluten-free option.
  • 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 Can be substituted with chopped green olives.
  • Salt and pepper To taste.
  • Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. 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.
  2. 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.
  3. Sprinkle salt and pepper over chicken, then dredge in flour on both sides, shaking off excess.
Cooking
  1. 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.
  2. In the same pan, add the prepared lemon caper sauce and cook for 2-3 minutes, scraping up browned bits from the bottom.
  3. Add 1 tablespoon of butter to the sauce and whisk until emulsified.
  4. Return chicken to the pan, cooking until fully cooked with an internal temperature of 165F or more.
Serving
  1. Serve topped with chopped fresh parsley.

Notes

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 can be skipped or replaced with basil. For a creamier sauce, add a splash of heavy cream to the lemon caper sauce.