Easiest Way to Prepare Tasty Lemon Chicken Breasts with Capers

Lemon Chicken Breasts with Capers. 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. This simple chicken recipes features chicken breasts browned in a skillet then topped with a flavorful sauce of lemon juice, capers, parsley, and vermouth.

Fold each breast closed and secure with toothpicks. If you like Picatta then you'll love this! Serve this dish with a side a mashed cauliflower to keep it low carb/keto friendly or topped on a plate of rice to soak up all the juices! You can cook Lemon Chicken Breasts with Capers using 12 ingredients and 16 steps. Here is how you cook it.

Ingredients of Lemon Chicken Breasts with Capers

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

Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. The smart cooking sidekick that learns what you like and customizes the experience to your personal tastes, nutritional needs, skill level, and more.

Lemon Chicken Breasts with Capers step by step

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..

Combine cornstarch and remaining water until smooth; gradually stir into skillet. Stir in capers and olive oil. Return chicken to pan; turn to coat. Pat the chicken breasts dry and place them skin side up. Scrape and dissolve any brown bits from the bottom of the skillet.