The star of this Lemon Caper Chicken Recipe is a simple sauce with a bold, memorable flavor. Three easy ingredients – capers, parsley, and butter, plus a secret ingredient (the brine from the caper jar) combine into a rich, tangy sauce that will have you licking the plate.
The versatile sauce pairs well with chicken breast, but if you have a little more time on your hands, the sauce can certainly be served with thicker skinned chicken breasts or thighs, a pork chop or sirloin, a steak of pan-fried fish or roasted vegetables.
Here’s how to do it.
Gluten-Free Lemon Caper Chicken Recipe
- 1.5 pounds boneless, skinless chicken breasts (4-6 chicken breasts)
- 2 tbsp. tapioca starch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup butter, separated
- 5 garlic cloves, sliced
- 3/4 cup (or more) chicken broth
- 1 large lemon
- 3 tablespoons capers, rinsed
- 1/4 cup of chopped parsley
- Salt and pepper
Use a meat mallet to flatten the chicken breasts between two pieces of parchment until they are of an even thickness, or about ½ inch thick. Combine the tapioca starch, salt, and pepper and sprinkle the mixture on all sides of the chicken.
Heat 2 tablespoons of butter in a skillet over medium heat. Once hot, add the chicken breasts and brown for 4-5 minutes on each side. Remove chicken breasts and set aside.
Heat another tablespoon of butter in the skillet. Once melted and bubbly, add the garlic slices and sauté until fragrant. Add the chicken broth and stir with a spoon or whisk to collect the browned bits from the bottom of the pan. Once the mixture starts to bubble, cut the lemon in half and squeeze the juice from half the lemon into the pan and stir. Once the mixture starts to bubble, add the chicken back to the skillet. Cook the chicken for a few minutes on each side until the internal temperature reaches 165 degrees.
Add the capers and half of the parsley and mix them with the sauce. Once the sauce has reached the desired thickness (you can always add a little more broth if you want more sauce), remove the pan from the heat and add the last tablespoon of butter and mix it with the sauce.
Thinly slice the remaining half of the lemon and top the chicken with the lemon slices and remaining parsley and serve alongside your favorite vegetarian side dish.
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