Chicken Breasts With Lemon And Capers
Tender chicken breasts with a zesty lemon and caper sauce, perfect for a quick, flavorful meal that pairs well with rice or vegetables.
Ingredients
Instructions
- Combine the flour, black pepper, and paprika on a plate.
- Press the chicken breasts into the mixture, coating them evenly all over and shaking off any excess.
- Heat 5 teaspoons of corn oil in a skillet over medium heat.
- Add the coated chicken breasts and cook until browned and cooked through, about 6-8 minutes per side.
- Remove the chicken from the skillet and set aside.
- Pour the chicken broth into the skillet, scraping up any browned bits from the bottom.
- Stir in the lemon juice and drained capers.
- Simmer the sauce for 2-3 minutes to combine flavors.
- Return the chicken to the skillet and heat through for 2 minutes.
- Serve hot, spooning the sauce over the chicken.
Tips & Substitutions
For added flavor, consider marinating the chicken breasts in lemon juice and herbs like thyme or rosemary for an hour before coating. If you don't have corn oil, olive oil works well too. For a gluten-free option, substitute the flour with a gluten-free all-purpose blend. Adjust the amount of capers to your taste for a milder or stronger flavor.
Serving Suggestions
Serve the chicken hot, drizzled with the lemon-caper sauce, alongside a fresh green salad or steamed vegetables. This dish pairs beautifully with Lemon Zucchini Soup for a light meal or with Fruited Rice Pilaf for a heartier side. A chilled white wine complements the flavors nicely.
Storage & Reheating
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet over low heat with a splash of chicken broth to keep it moist, covering it to retain steam, or use a microwave with a damp paper towel.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts With Lemon And Capers contains roughly 576 calories, with 19g protein, 86g carbohydrates, and 18g fat. It is an excellent source of iron (47% of the Daily Value), vitamin A (42% of the Daily Value), and protein (39% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 495mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken, but cooking times will need to be adjusted. Ensure the chicken reaches an internal temperature of 165°F. You might also need to adjust the cooking method to accommodate the bones.
What can I substitute for capers?
If you don't have capers, you can use chopped green olives or a splash of pickled jalapeños for a tangy kick. The flavor will differ slightly, but it will still add a nice briny element to the dish.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Store them separately in the refrigerator. When ready to serve, reheat the chicken in the skillet and add the sauce just before serving to retain the brightness of the lemon and capers.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).