Description
An elegant dish featuring tender chicken breasts in a silky, tangy lemon-caper cream sauce, perfect for weeknights or entertaining.
Ingredients
- 4 chicken breasts (about 1 to 1½ lb total)
- 1/2 cup all-purpose flour (for dredging)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth (low-sodium recommended)
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1/4 cup heavy cream
- 2 tablespoons capers, drained
- Chopped parsley, for garnish
- Pasta, egg noodles, or rice, for serving
Instructions
- Prep the chicken: Pat breasts dry. Slice in half horizontally or pound to about ½ inch thickness. Season both sides with salt and pepper.
- Dredge: Place flour on a plate. Lightly coat each breast in flour, tapping off excess.
- Brown the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When hot, add chicken in a single layer. Cook 4–5 minutes per side until golden and an instant-read thermometer reads about 155–160°F. Transfer chicken to a plate and tent with foil.
- Sauté garlic: Reduce heat to medium. Add remaining 1 tablespoon butter. Add minced garlic and cook ~30 seconds until fragrant.
- Deglaze: Pour in chicken broth and lemon juice, scraping up browned bits from the pan. Bring to a simmer and cook 2–3 minutes to reduce slightly.
- Make the sauce: Stir in heavy cream and capers. Simmer gently for 1–2 minutes until sauce thickens. Taste and adjust seasoning.
- Finish chicken: Return chicken to the skillet and simmer 2–3 minutes more to heat through. Remove from heat when internal temperature hits 165°F.
- Serve: Spoon sauce over chicken. Garnish with chopped parsley and serve over pasta, rice, or noodles.
Notes
For brighter lemon flavor, add 1 teaspoon lemon zest with the lemon juice. Use a meat thermometer for perfect chicken doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian