Bring the taste of Italy to your table with this vibrant Lemon Caper Chicken, a quick and delicious Italian dinner recipe. This dish is perfect for a weeknight meal and delivers bright, savory flavors you’ll love.
Key Ingredients & Substitutions:
- Chicken Breasts: Boneless, skinless chicken thighs work well too.
- Lemons: Fresh lemon juice is essential.
- Capers: Adds a briny, tangy pop.
- Chicken Broth: Vegetable broth is a suitable alternative.
- Fresh Parsley: Adds freshness, dried parsley can be used in a pinch.
Ingredients:
- 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Tools Needed: Large skillet, shallow dish
Step-by-Step Instructions:
1. Prepare the Chicken
Carefully slice each chicken breast horizontally to create two thinner cutlets. This helps them cook evenly and quickly. Pat the chicken dry with paper towels to ensure a good sear.
2. Season and Dredge
In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken cutlet in the seasoned flour, ensuring it is fully coated. Shake off any excess flour.
3. Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the floured chicken cutlets to the hot skillet. Cook for 3-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. Create the Lemon Caper Sauce
Reduce the heat to medium. Add the butter to the same skillet, letting it melt. Pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the drained capers.
5. Finish and Serve
Return the cooked chicken to the skillet, spooning the sauce over it. Simmer for 1-2 minutes to heat the chicken through and allow the flavors to meld. Garnish with fresh chopped parsley before serving this delightful Italian dinner recipe.
Variation Ideas:
- Add a pinch of red pepper flakes to the sauce for a subtle kick.
- Stir in some steamed green beans or asparagus at the end.
- Serve over a bed of pasta or rice for a more complete Italian dinner.
Storage Instructions:
Store any leftover Lemon Caper Chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a skillet over medium-low heat or in the microwave until heated through. Add a splash of broth if the sauce has thickened too much.
Frequently Asked Questions (FAQ):
Q: Can you prepare this dish ahead of time?
A: You can prep the chicken by slicing and dredging it in flour a few hours in advance, keeping it covered in the refrigerator. The sauce is best made fresh.
Q: What can you serve with Lemon Caper Chicken?
A: This Italian dinner recipe pairs wonderfully with roasted potatoes, steamed vegetables, or a simple green salad.
Q: Why do you pound the chicken?
A: Pounding the chicken creates cutlets of even thickness, ensuring they cook quickly and uniformly without drying out.
Q: Can you use dried herbs instead of fresh?
A: Yes, you can use dried parsley, but remember that dried herbs are more potent, so use about half the amount of fresh.
Q: Is this recipe gluten-free?
A: To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend for dredging.
Q: Can you freeze leftover Lemon Caper Chicken?
A: While possible, the texture of the sauce and chicken can change upon thawing. It’s best enjoyed fresh or refrigerated.