Easiest Way to Prepare Appetizing Lemon Chicken Breasts with Capers

Lemon Chicken Breasts with Capers. This simple chicken recipes features chicken breasts browned in a skillet then topped with a flavorful sauce of lemon juice, capers, parsley, and vermouth. View More View More Lemon Chicken Piccata is a classic Italian dish made with a creamy lemon butter sauce and then topped with salty capers. This healthy and easy chicken breast recipe can be served over a bed of pasta or eaten on it's own for a gluten-free and low-carb main dish recipe.

Stir in freshly squeezed lemon juice and capers and heat through. Pour the sauce over chicken breasts and serve immediately. A family favorite, these chicken breasts get the full-flavored treatment: these are smothered in a creamy dill and caper sauce, and seasoned with lemon pepper and garlic powder. You can cook Lemon Chicken Breasts with Capers using 12 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Lemon Chicken Breasts with Capers

It's 6 oz of 4 boneless, skinless chicken breasts.
You need 1/2 cup of freshly grated parmigiano-reggiano cheese.
You need 1/4 cup of fine, dry breadcrumbs.
Prepare 4 tbsp of capers, rinsed, drained, patted dry, and chopped.
It's 1 of lemon, zested and juiced.
Prepare 2 tbsp of fresh flat-leaf parsley.
You need 3/4 tsp of Kosher salt.
Prepare 1/2 tsp of freshly ground black pepper.
It's 3 tbsp of butter.
Prepare 1 tbsp of olive oil.
Prepare 2 medium of garlic cloves, thinly sliced.
It's 1/2 cup of lower-sodium chicken broth.

Lemon Caper Chicken: an easy low carb chicken dinner is epically delicious with a rich, creamy lemon caper sauce served over perfectly cooked chicken breasts. Hey there low carb friends, I am back with an amazing Keto chicken recipe you are going to love! Combine cornstarch and remaining water until smooth; gradually stir into skillet. Stir in capers and olive oil.

Lemon Chicken Breasts with Capers step by step

Position a rack in the center of the oven and heat the oven to 425°F..
Make a lengthwise horizontal slice almost through each chicken breast and open each up like a book..
Flatten the chicken with a meat mallet until it is 1/4" thick..
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..
Sprinkle the mixture on top of the chicken breasts..
Fold each breast closed and secure with toothpicks..
Sprinkle the breasts with salt and pepper..
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..
Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes..
Turn the chicken and cook the other side until browned, about 2 more minutes..
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..
Transfer the chicken to a serving platter and tent with foil..
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..
Remove from heat and whisk in 2 Tbsp of the lemon juice and the remaining 2 Tbsp of butter..
Taste and add more lemon juice, salt, and pepper, if needed..
Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbsp parsley..

Return chicken to pan; turn to coat. Discard half the chicken juice from skillet and reduce heat to low. To skillet, add butter, garlic, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken. Pat the chicken breasts dry and place them skin side up.