Lemon Chicken Breasts with Capers. Pepper And Lemon Mixed With Chicken Make For A Delicious Combination. Chicken with Lemon-Caper Sauce Chicken with Lemon-Caper Sauce. However, next time I will pound the chicken breasts to flatten them a little as another reviewer recommended.

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. Sprinkle the mixture on top of the chicken breasts. Fold each breast closed and secure with toothpicks. You can have 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.
Prepare 1/2 cup of freshly grated parmigiano-reggiano cheese.
Prepare 1/4 cup of fine, dry breadcrumbs.
It's 4 tbsp of capers, rinsed, drained, patted dry, and chopped.
Prepare 1 of lemon, zested and juiced.
You need 2 tbsp of fresh flat-leaf parsley.
It's 3/4 tsp of Kosher salt.
You need 1/2 tsp of freshly ground black pepper.
Prepare 3 tbsp of butter.
Prepare 1 tbsp of olive oil.
It's 2 medium of garlic cloves, thinly sliced.
Prepare 1/2 cup of lower-sodium chicken broth.

Remove breasts to a serving platter. Reduce heat to low; add shallots and capers to skillet. Stir in parsley, pour sauce over chicken. Add lemon juice, wine and chicken broth and bring to a simmer.

Lemon Chicken Breasts with Capers instructions

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..

Chicken piccata with lemon caper sauce is an easy weeknight meal. Lightly breading and pan-frying chicken breasts creates a beautiful golden brown crust. 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! Oven baked lemon chicken with capers.