Buca Di Beppo Chicken with Lemon
Bring restaurant-quality flavor to your kitchen with this vibrant Buca Di Beppo Chicken with Lemon recipe! Featuring tender, golden-brown chicken breasts simmered in a zesty lemon-butter sauce infused with garlic, capers, and fresh parsley, this dish perfectly balances richness and tanginess. The quick and simple stovetop preparation—ready in just 40 minutes—makes it ideal for weeknight dinners yet elegant enough for special occasions. Serve it with your favorite pasta, fluffy rice, or crisp steamed vegetables to soak up every drop of the luscious sauce. Bursting with bold Mediterranean-inspired flavors, this lemon chicken recipe is a must-try for fans of light and flavorful meals.
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Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 0.25 cup Lemon juice
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh parsley, chopped
- 4 slices Lemon slices
Instructions
Place each chicken breast between two pieces of plastic wrap and gently pound with a meat mallet until about 1/2-inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the seasoned flour and shake off excess.
In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.
Add the chicken breasts to the skillet, cooking for about 4-5 minutes on each side until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
To the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a simmer.
Stir in the capers and let the sauce simmer for 2-3 minutes to reduce slightly.
Return the chicken to the skillet, spooning the sauce over the chicken breasts to coat. Reduce the heat to low and simmer for another 3-4 minutes to warm the chicken through.
Add the remaining 2 tablespoons of butter to the skillet, swirling until melted and incorporated into the sauce.
Garnish the chicken with fresh parsley and lemon slices before serving.
Serve hot with your choice of sides, such as pasta, rice, or steamed vegetables.
Nutrition Facts
Calories |
2304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 3868 mg | 168% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.0 g | ||
| Protein | 233.6 g | 467% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 178 mg | 14% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2344 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
