Description
A bright, buttery skillet chicken finished with lemon, capers, and a silky pan sauce.
Ingredients
- 4 boneless, skinless chicken breasts (about 1¼–1½ lb / 550–700 g total)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging; use gluten-free 1:1 if needed)
- 4 tablespoons olive oil (divided)
- 4 tablespoons unsalted butter (divided)
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 cup chicken broth (or low-sodium broth; substitute dry white wine 1:1 if desired)
- 1/4 cup capers, drained
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken dry. Cut each breast in half horizontally if thick, then pound gently to about 1/2″ thickness. Season both sides with salt and pepper.
- Place the flour on a plate. Dredge each breast in flour and shake off excess.
- Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons butter.
- When the fat shimmers, add chicken (don’t crowd the pan). Cook 4–5 minutes per side until golden and the internal temperature reads 165°F (74°C). Transfer to a plate and tent loosely with foil.
- Lower heat to medium. Add lemon juice and chicken broth to the skillet, scraping up browned bits with a wooden spoon. Bring to a simmer.
- Stir in the capers. Let the sauce reduce for 2–3 minutes until slightly thickened.
- Whisk in the remaining 2 tablespoons butter off the heat to finish the sauce and add gloss. Taste and adjust seasoning (salt, pepper, extra lemon).
- Return chicken to the pan and spoon sauce over it. Warm for 1 minute. Garnish with chopped parsley and serve immediately.
Notes
Best served with angel hair pasta, sautéed green beans, or steamed asparagus. Can substitute chicken thighs or use olive oil instead of butter for a lighter dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Italian