This simple, easy to throw together meal will shock your taste buds and your dinner guests with the incredible flavor combination of lemon and capers!
- 6 chicken breasts
- 1-2 teaspoons salt enough to season chicken breasts
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 5 tablespoons butter divided
- 4 cloves garlic minced
- ¾ cup dry white wine cooking wine is fine, too, or just use more chicken broth
- 1 ½ cups chicken broth
- 1 lemon juiced and zested
- ¼ cup capers
- 2 tablespoons parsley chopped fine
Preheat the oven to 350 F.
Season the chicken with salt, pepper, garlic powder, and a sprinkle of lemon zest on each piece (reserving at least half of the zest for the sauce).
Heat the oil and 2 tablespoons of the butter in a pan over medium high heat.
Sear the chicken until golden brown on each side, about 2-3 minutes per side. It will not be cooked through in this step, we just want to seal the flavors in with a good sear.
Place the chicken in a baking dish, then bake in the oven until cooked through. Cooking time here will vary based on the thickness of your chicken and how much it got cooked on your stovetop, so just cook until the internal temperature reaches 165 degrees F and the juice run clear when cut into.
Add the garlic to the pan on the stovetop and saute until fragrant, about 30 seconds. Don’t let it burn!
Add the wine (or extra chicken broth, if using) to the pan to deglaze it. Scrape up the bits on the bottom of the pan.
Add the broth, lemon juice and zest to the pan and simmer until the liquids have reduced by half, about 8-10 minutes. I typically let the sauce reduce until the chicken has finished cooking in the oven.
Stir in the capers, parsley, and remaining 3 tablespoons of butter. Season with additional salt and pepper to taste. Remove from heat, and add chicken back to the pan to coat.