Sauteed Chicken with Capers and Lemon Butter
Elevate your weeknight dinner routine with this Sauteed Chicken with Capers and Lemon Butter—a delightfully simple yet elegant dish bursting with bright, zesty flavors. Tender, golden-brown chicken breasts are pan-seared to perfection and smothered in a luscious sauce made from garlic, chicken broth, tangy lemon juice, and briny capers. A finishing touch of fresh parsley adds a pop of color and freshness, making it both visually stunning and utterly delicious. Ready in just 35 minutes, this one-pan recipe is perfect for busy nights yet sophisticated enough for entertaining. Pair it with creamy mashed potatoes, steamed vegetables, or a crisp green salad to round out this flavorful, restaurant-quality meal. Ideal for fans of classic chicken piccata, this dish is a celebration of bold flavors and simple preparation.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cups chicken broth
- 3 tablespoons lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts on a cutting board and cover them with plastic wrap. Pound them to an even thickness of roughly 1/2 inch using a meat mallet.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess, and set aside.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Once the butter is melted and the oil is shimmering, add the chicken breasts to the pan.
Cook the chicken on each side for 4–5 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. Cover loosely with aluminum foil to keep warm.
Lower the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds, stirring frequently, until fragrant.
Pour the chicken broth and lemon juice into the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Add the capers and the remaining 2 tablespoons of butter to the sauce, stirring until the butter is fully melted and the sauce is slightly thickened, about 2 minutes.
Return the cooked chicken to the skillet, spooning the sauce over the top. Let the chicken warm in the skillet for another 2–3 minutes.
Transfer the chicken to a serving platter and pour the sauce over it. Garnish with the chopped parsley. Serve immediately with your choice of side dishes.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 3866 mg | 168% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.1 g | ||
| Protein | 227.2 g | 454% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2237 mg | 48% | |
*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.
