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This Lemon Chicken with Buttery Sauce is a quick 30-minute dinner with tender chicken, fresh lemon and briny capers.
Lemon Chicken with Buttery Sauce proves chicken breast doesn’t have to be boring. Lemon, capers and butter do a lot of heavy lifting here.
Why You Will Love and Enjoy Lemon Chicken with Buttery Sauce
- Lemon Chicken with Buttery Sauce is quick, flavourful and doesn’t need a long shopping list. It’s the sort of dinner that can rescue a boring weeknight without making you work too hard.
- Fresh and flavourful: Lemon, capers and parsley keep the sauce bright and lively.
- Quick to make: You can have dinner on the table in about 30 minutes.
- One skillet: The chicken and sauce come together in the same pan, including those delicious browned bits.
- Easy to customize: Use chicken thighs, chicken broth or white wine depending on what you have available.
- That sauce: Honestly, spoon it over pasta, rice or mashed potatoes and thank me later.
Additional Information
- Can I use chicken thighs? Yes. Boneless, skinless chicken thighs work well, although they may need a few extra minutes. Cook until the thickest part reaches 165⁰F (74⁰C).
- Why dredge the chicken in flour? A light coating helps the chicken brown and gives the pan sauce a little body. Shake off excess flour so the coating stays thin.
- How do I keep the chicken juicy? Cut or pound the chicken to an even thickness and avoid overcooking it. Use a thermometer and remove it from the heat once it reaches 165⁰F (74⁰C).
- Should capers be rinsed? They can simply be drained for a stronger briny flavour. Rinse and drain them if you prefer a milder taste.
- Can I use bottled lemon juice? Fresh lemon juice gives the sauce a cleaner, brighter flavour and is the better choice. Bottled juice can be used when fresh lemons aren’t available.
- What can replace chicken stock? Chicken broth or dry white wine can be used. Vegetable broth is another option if needed.
- Can I make the sauce less tart? Yes. Reduce the lemon juice slightly and replace the missing amount with extra chicken stock or broth. Taste the sauce before adding the chicken back.
- Can I make it ahead? Yes. Cook the chicken and sauce earlier in the day and refrigerate them separately in airtight containers. Reheat gently in a skillet, adding a splash of broth if the sauce has thickened.
- How long will leftovers keep? Refrigerated leftovers will keep for up to 3 days in an airtight container. Reheat gently until the chicken reaches 165⁰F (74⁰C) and avoid prolonged heating.
- Can it be frozen? Yes. Cool the chicken and sauce completely before transferring them to an airtight freezer container. Freeze for up to 2 months and thaw overnight in the refrigerator before gently reheating. The sauce may separate slightly after freezing, but whisking it over low heat can help bring it back together.
- What can I serve with it? Pasta, rice, mashed potatoes, roasted vegetables and green salad all work well. Choose something that can soak up the lemon caper sauce.
Lemon Chicken with Buttery Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
Tender golden chicken, a bright lemony pan sauce and briny capers make this one of those dinners that tastes far more impressive than the effort involved. It comes together quickly, and that buttery lemon sauce is seriously good spooned over the chicken.
Ingredients
Units
Scale
- 2 skinless, boneless chicken breasts, cut in half lengthwise
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock, chicken broth or dry white wine
- 1/4 cup brined capers, drained (optional)
- 1/3 cup fresh parsley, chopped
Instructions
- Season 2 skinless, boneless chicken breasts, cut in half lengthwise, generously with salt and freshly ground black pepper. If the thicker pieces are noticeably uneven, gently pound them to an even thickness so they cook at roughly the same rate.
- Place 1/2 cup all-purpose flour in a shallow dish and dredge each chicken piece, turning to coat both sides. Shake off the excess flour. You only want a light coating, not a thick layer.
- Heat 2 tbsp unsalted butter and 2 tbsp olive oil in a large skillet over medium-high heat. Once the butter is melted and the oil is hot, add the chicken and cook for about 3 to 4 minutes per side, or until golden brown and cooked through. If your skillet is small, cook the chicken in batches, so it browns instead of steaming.
- Transfer the cooked chicken to a plate and keep it nearby. Don’t wipe out the skillet because those browned bits are exactly what you want in the sauce.
- Take the skillet off the heat briefly, then add 1/3 cup fresh lemon juice, 1/2 cup chicken stock, chicken broth or dry white wine, and 1/4 cup drained brined capers. Scrape the bottom of the skillet with a wooden spoon to loosen all those browned bits.
- Return the skillet to medium heat and bring the sauce to a gentle boil. Let it bubble for about 2 to 3 minutes so it reduces slightly and the flavours come together. Taste the sauce and add a little more salt and pepper if needed.
- Return the chicken and any juices from the plate to the skillet. Spoon the sauce over the chicken and simmer gently for about 3 to 5 minutes, turning the chicken once, until it’s hot throughout and nicely coated with the sauce. Don’t let the sauce boil aggressively or the chicken can become tough.
- Transfer the chicken to a serving platter. Reduce the heat to low and whisk the remaining 2 tbsp unsalted butter into the hot sauce until melted and glossy. This final bit of butter gives the lemon sauce a smoother, richer finish.
- Spoon the lemon caper sauce over the chicken and scatter 1/3 cup chopped fresh parsley over the top. Serve right away while the sauce is warm and silky.
Notes
Prepared, tried, and tested by Mona
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Chicken Breast Just Got a Lot More Interesting. Lemon Chicken with Buttery Sauce proves it.
Lemon Chicken with Buttery Sauce gives tender chicken a fresh, buttery lift with lemon, capers and parsley. The recipe comes together in about 30 minutes, uses one skillet and finishes with a silky sauce that makes every bite more satisfying. It’s an easy choice for anyone wanting a flavourful chicken dinner without a complicated cooking process.
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