Ingredients
- 2 boneless, skinless chicken breasts, halved lengthwise
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup all-purpose flour (or gluten-free flour)
- 2 tbsp olive oil
- 2 tbsp unsalted butter, divided
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- 2 tbsp capers, rinsed
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1️⃣ Prepare the Chicken – Season chicken breasts with salt and pepper, then dredge in flour, shaking off excess.
2️⃣ Cook the Chicken – Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden brown and fully cooked. Remove from skillet and set aside.
3️⃣ Make the Sauce – In the same skillet, add chicken broth, lemon juice, and capers. Scrape up any browned bits from the pan and bring to a simmer for 2-3 minutes.
4️⃣ Finish the Dish – Return the chicken to the skillet and warm in the sauce for 1 minute. Stir in the remaining 1 tbsp butter until melted for a silky finish.
5️⃣ Serve – Plate the chicken and spoon the lemon-butter sauce over the top. Garnish with fresh parsley and serve with pasta, rice, or roasted vegetables.
Notes
✔ Make it creamy – Stir in ¼ cup heavy cream for a richer sauce.
✔ Extra lemony – Add lemon zest for even more citrus flavor.
✔ Gluten-free – Use gluten-free flour for dredging.
✔ Low-carb – Skip the flour and pan-sear the chicken for a lighter version.
✔ More herbs – Add fresh thyme or basil for an extra flavor boost.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Italian
- Diet: Gluten Free
