Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 1 lemon, thinly sliced
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
If you’re out of capers, you can substitute with chopped green olives for a similar briny flavor. And if fresh lemons aren’t available, bottled lemon juice will work in a pinch, though fresh is always best for that vibrant zing.
Instructions
- Start by seasoning the chicken breasts with salt and pepper, then lightly dredge in flour, shaking off any excess.
- Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
- Return the chicken breasts to the skillet, add the lemon slices and capers, and simmer for another 5 minutes, allowing the flavors to meld.
- Garnish with chopped parsley before serving for a fresh burst of color and flavor.
Cooking tip: To ensure your chicken stays juicy, avoid overcooking. The internal temperature should reach 165°F for perfectly cooked chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International