Pan-Seared Chicken with Lemon-Caper Sauce
Ingredients
- 4 pieces (6 oz each)chicken breast (boneless, skinless)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 2lemon
- ¼ cupcapers (drained)
- 3 clovesgarlic
- ½ cupchicken broth
- ¼ cupfresh parsley
Prep
- 01
Juice 2 lemons (you need about 3 tablespoons juice).
- 02
Mince 3 cloves garlic.
- 03
Roughly chop 1/4 cup fresh parsley for garnish. Thinly slice 1/2 of a lemon for garnish.
Method
- 01
Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 03
Add the chicken breasts and cook without moving them for 6–7 minutes until golden brown on the bottom. Flip and cook 5–6 minutes more until cooked through (internal temperature 165°F). Transfer to a plate.
- 04
In the same pan, add the minced garlic and cook for 30 seconds until fragrant.
- 05
Add 1/2 cup chicken broth, the juice of 1 lemon, and the capers. Scrape up any browned bits from the pan. Simmer for 2 minutes.
- 06
Return the chicken to the pan, turn it to coat in the sauce, and cook 1 minute more to heat through.
- 07
Transfer to serving plates. Drizzle with the pan sauce, garnish with chopped parsley and thin lemon slices, and serve immediately.
Spice Tips
For a subtle heat, add a small pinch of red pepper flakes to the sauce as it simmers. A dash of Dijon mustard (1 teaspoon) adds complexity without overpowering the brightness of the lemon.