Lemon Chicken Breasts With Capers

Lemon Chicken Breasts with Capers is a delicious and flavorful dish that combines tender chicken breasts with the bright and zesty flavors of lemon and capers. The dish is easy to prepare and makes for a perfect weeknight meal or a special dinner for guests.

To make this dish, the chicken breasts are pounded to an even thickness and stuffed with a mixture of Parmigiano-Reggiano cheese, breadcrumbs, capers, lemon zest, and parsley. This filling adds a burst of savory and tangy flavors to the chicken. The chicken breasts are then seared in a skillet until golden brown and cooked through, and finally finished in the oven to ensure they are tender and juicy.

The addition of capers brings a delightful briny and slightly tangy taste to the dish, complementing the freshness of the lemon. The capers are paired with garlic, creating a delicious combination of flavors that enhances the overall taste of the chicken.

The finishing touch is a buttery lemon sauce made by deglazing the skillet with chicken broth and adding lemon juice and butter. This sauce adds a velvety richness and a hint of acidity, tying all the flavors together and creating a luscious coating for the chicken.

When serving, the chicken breasts are drizzled with the lemon butter sauce and garnished with fresh parsley. The result is a mouthwatering dish with tender and flavorful chicken that is brightened up by the citrusy tang of lemon and the brininess of capers.

Lemon Chicken Breasts with Capers is a versatile dish that can be served with a variety of side dishes such as roasted vegetables, mashed potatoes, or a simple green salad. It is a dish that is sure to impress with its vibrant flavors and elegant presentation, making it a go-to recipe for any occasion.

SERVES: 4

INGREDIENTS:

• 4 boneless, skinless chicken breasts (6 oz. each)
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup fine, dry breadcrumbs
• 4 Tbs. capers, rinsed, drained, patted dry, and chopped
• 1 lemon, zest finely grated and juiced
• 2 Tbs. chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter
• 1 Tbs. olive oil
• 2 medium cloves garlic, thinly sliced
• 1/2 cup lower-salt chicken broth

INSTRUCTIONS:

1. Position a rack in the center of the oven and heat the oven to 425°F. Make a lengthwise horizontal slice almost all the way through each chicken breast and open each up like a book. Flatten the chicken with a meat mallet until it is 1/4 inch thick. Put the Parmigiano, breadcrumbs, 3 Tbs. capers, lemon zest, and 1 Tbs. parsley in a mini chopper or 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 3/4 tsp. salt and 1/2 tsp. pepper.
2. Heat 1 Tbs. butter and the oil in a large (12-inch), 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.
3. Add the garlic and the remaining tablespoon capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through (an instant-read thermometer inserted into the thickest part should register 165°F), about 8 minutes. Transfer the chicken to a serving platter and tent with foil.
4. 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 browned bits, until it reduces by about half, about 2 minutes. Remove from the heat and whisk in 2 Tbs. of the lemon juice and the remaining 2 Tbs. 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 tablespoon parsley.

NOTE:

• This sauté takes the traditional flavorings of chicken piccata and turns them outside-in. Boneless chicken breasts are stuffed with capers, lemon zest, and Parmigiano. Breadcrumbs are added to help hold the mixture together.