Ingredients
Equipment
Method
Prep:
- Slice chicken breasts thin for even cooking
- Mince garlic
- Slice lemon into thin rounds
- Pat chicken dry and season with salt and pepper
Instructions:
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook 3–4 minutes per side until golden and cooked through.
- Remove and set aside.
- Lower heat slightly and add garlic. Sauté for 20–30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up browned bits from the pan.
- Add capers and let the sauce simmer for 2–3 minutes to reduce slightly.
- Stir in butter and let it melt, creating a smooth, glossy sauce.
- Return chicken to the skillet and spoon sauce over the top.
- Simmer for another 2–3 minutes to let flavors combine.
- Add lemon slices to the pan for extra brightness and presentation.
- Taste and adjust with salt, pepper, or extra lemon juice if needed.
- Garnish with fresh parsley (optional).
- Serve hot with extra sauce spooned over the top.
Notes
- Thin chicken cooks faster and stays tender
- Don’t skip scraping the pan — that’s where flavor lives
- Use fresh lemon juice for best results
- Add extra butter for a richer sauce if desired
- Capers bring saltiness — adjust seasoning carefully
- Leftover sauce is amazing over pasta or veggies