Lemon and Caper Chicken (Pollo al Limone e Capperi)

Lemon and Caper Chicken (Pollo al Limone e Capperi) ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped

How to make Lemon and Caper Chicken (Pollo al Limone e Capperi)

1. Pat the chicken breasts dry with paper towels to ensure a crispy sear. If the breasts are very thick, slice them horizontally to create two thinner cutlets or pound them to an even 3/4-inch thickness for even cooking.
2. In a shallow dish, combine the 1/4 cup all-purpose flour, 1 tsp kosher salt, and 1/2 tsp black pepper. Dredge each chicken piece in the flour mixture, shaking off any excess.
3. Heat 2 tbsp olive oil in a large skillet (preferably cast iron or stainless steel) over medium-high heat until shimmering. Carefully place the floured chicken breasts in the hot skillet without overcrowding; cook in batches if necessary.
4. Sear the chicken for 4-5 minutes per side, until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and set aside on a plate, tented loosely with foil to keep warm.
5. Reduce the heat to medium. Add 1 cup chicken broth and 1/4 cup fresh lemon juice to the skillet, scraping up any browned bits from the bottom with a wooden spoon. Bring the liquid to a gentle simmer.
6. Stir in the 2 tbsp drained capers and 2 tbsp unsalted butter until the butter is fully melted and incorporated, creating a slightly thickened sauce. Taste the sauce and adjust seasoning with salt and pepper if needed.
7. Return the cooked chicken breasts to the skillet, spooning the lemon-caper sauce generously over each piece. Allow the chicken to warm through in the sauce for 1-2 minutes.
8. Garnish with 2 tbsp chopped fresh parsley before serving immediately. This dish pairs wonderfully with pasta, roasted potatoes, or steamed green beans.

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