Description
This Lemon-Capers Chicken Breast is your weeknight shortcut to restaurant-level flavor. Inspired by classic chicken piccata, tender chicken breasts are lightly floured, pan-seared until golden, and finished in a vibrant lemon-butter sauce studded with punchy capers and fragrant garlic. It’s fresh, comforting, and ready in about 30 minutes—all in one skillet.
Ingredients
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4 boneless, skinless chicken breasts
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Salt and black pepper, to taste
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¼ cup all-purpose flour (for dredging)
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2 tablespoons olive oil
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2 tablespoons unsalted butter, divided
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2 cloves garlic, minced
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½ cup chicken broth (low sodium preferred)
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⅓ cup fresh lemon juice (about 2 lemons)
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2 tablespoons capers, drained (rinse if very salty)
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1 tablespoon chopped fresh parsley (optional)
Instructions
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Prep the chicken
Pound chicken breasts to an even thickness (about ½ inch). Season both sides generously with salt and pepper. Lightly dredge in flour, shaking off excess. -
Sear until golden
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side, until golden and cooked through (165°F). Remove to a plate and tent loosely with foil. -
Build the sauce
Reduce heat to medium. Add garlic and sauté 30 seconds, just until fragrant. -
Deglaze
Pour in chicken broth and lemon juice, scraping up browned bits from the pan. Simmer 1–2 minutes. -
Add capers & reduce
Stir in capers and let sauce simmer 3–5 minutes, until slightly reduced. -
Finish & serve
Return chicken (and juices) to the skillet. Spoon sauce over the top and heat through. Remove from heat and swirl in remaining tablespoon of butter. Garnish with parsley and serve immediately.
Notes
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Don’t skip pounding: Even thickness means juicy chicken and fast cooking
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Fresh lemon only: Bottled juice won’t deliver the same brightness
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Taste before serving: Capers vary in saltiness—adjust as needed
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Butter off heat: This keeps the sauce silky, not greasy