Lemon Chicken Breasts with Capers
Lemon Chicken Breasts with Capers

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Lemon Chicken Breasts with Capers is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Lemon Chicken Breasts with Capers is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have lemon chicken breasts with capers using 12 ingredients and 16 steps. Here is how you cook that.

Ingredients needed to serve Lemon Chicken Breasts with Capers:

  1. 6 oz 4 boneless, skinless chicken breasts
  2. 1/2 cup freshly grated parmigiano-reggiano cheese
  3. 1/4 cup fine, dry breadcrumbs
  4. 4 tbsp capers, rinsed, drained, patted dry, and chopped
  5. 1 lemon, zested and juiced
  6. 2 tbsp fresh flat-leaf parsley
  7. 3/4 tsp Kosher salt
  8. 1/2 tsp freshly ground black pepper
  9. 3 tbsp butter
  10. 1 tbsp olive oil
  11. 2 medium garlic cloves, thinly sliced
  12. 1/2 cup lower-sodium chicken broth

Directions to cook Lemon Chicken Breasts with Capers:

  1. Position a rack in the center of the oven and heat the oven to 425°F.
  2. Make a lengthwise horizontal slice almost through each chicken breast and open each up like a book.
  3. Flatten the chicken with a meat mallet until it is 1/4" thick.
  4. put the cheese, breadcrumbs, 3 Tbsp capers, lemon zest, and 1 Tbsp parsley in a mini chopper of food processor and pulse a few times to combine.
  5. Sprinkle the mixture on top of the chicken breasts.
  6. Fold each breast closed and secure with toothpicks.
  7. Sprinkle the breasts with salt and pepper.
  8. Heat 1 Tbsp butter and the oil in a large (12"), heavy-duty, oven-proof skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes.
  9. Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes.
  10. Turn the chicken and cook the other side until browned, about 2 more minutes.
  11. Add the garlic and the remaining 1 Tbsp capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through (165°F), about 8 minutes.
  12. Transfer the chicken to a serving platter and tent with foil.
  13. Set the skillet over medium-high heat; add the chicken broth and cook, scraping the bottom of the pan with a wooden spoon to loosen any brown bits, until it reduces by half, about 2 minutes.
  14. Remove from heat and whisk in 2 Tbsp of the lemon juice and the remaining 2 Tbsp of butter.
  15. Taste and add more lemon juice, salt, and pepper, if needed.
  16. Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbsp parsley.

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