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Lemon Chicken
Bright, zesty, and weeknight easy. The pan sauce is the star.
Ingredients
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- 4 boneless skinless chicken breasts, pounded to 1/2 inch thick
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup flour
- 3 Tbsp olive oil
- 3 Tbsp butter, divided
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 2 Tbsp capers, drained
- 2 Tbsp fresh parsley, chopped
Instructions
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- Season chicken with salt and pepper. Dredge in flour, shaking off excess.
- Heat olive oil and 1 Tbsp butter in a large skillet over medium-high heat.
- Cook chicken per side until golden and cooked through. Remove to a plate.
- Reduce heat to medium. Add garlic and cook 30 seconds.
- Pour in chicken broth and lemon juice. Scrape up browned bits. Simmer .
- Stir in remaining butter, lemon zest, and capers. Swirl until butter melts and sauce thickens slightly.
- Return chicken to pan. Spoon sauce over and cook .
- Top with parsley and serve immediately.
Notes
- Pound the chicken: Even thickness = even cooking. Use a meat mallet or rolling pin.
- Hot pan: Get the pan hot before adding chicken for proper browning.
- The sauce: Work quickly once you start—it comes together in minutes.
- Serve with: Rice, orzo, roasted potatoes, or crusty bread to soak up the sauce.
- Make it piccata: This is essentially chicken piccata. Add more capers if you love them.
Adapted from RecipeTin Eats