Recipes Lemon Chicken Breasts with Capers simple

Lemon Chicken Breasts with Capers - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Lemon Chicken Breasts with Capers! A quick and easy dinner that is ready in under 40 minutes!

You can cook Lemon Chicken Breasts with Capers with 12 Ingredients and 16 steps. See the following guide!

1. 6 oz 4 boneless, skinless chicken breasts.
2. 1/2 cup freshly grated parmigiano-reggiano cheese.
3. 1/4 cup fine, dry breadcrumbs.
4. 4 tbsp capers, rinsed, drained, patted dry, and chopped.
5. 1 lemon, zested and juiced.
6. 2 tbsp fresh flat-leaf parsley.
7. 3/4 tsp Kosher salt.
8. 1/2 tsp freshly ground black pepper.
9. 3 tbsp butter.
10. 1 tbsp olive oil.
11. 2 medium garlic cloves, thinly sliced.
12. 1/2 cup lower-sodium chicken broth.

1. Position a rack in the center of the oven and heat the oven to 425°F..
2. Make a lengthwise horizontal slice almost through each chicken breast and open each up like a book..
3. Flatten the chicken with a meat mallet until it is 1/4" thick..
4. 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..
5. Sprinkle the mixture on top of the chicken breasts..
6. Fold each breast closed and secure with toothpicks..
7. Sprinkle the breasts with salt and pepper..
8. 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..
9. Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes..
10. Turn the chicken and cook the other side until browned, about 2 more minutes..
11. 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..
12. Transfer the chicken to a serving platter and tent with foil..
13. 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..
14. Remove from heat and whisk in 2 Tbsp of the lemon juice and the remaining 2 Tbsp of butter..
15. Taste and add more lemon juice, salt, and pepper, if needed..
16. Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbsp parsley..