Chicken with Lemon Caper Sauce Recipe

Chicken breasts: Boneless and skinless, these are the main protein of the dish, providing a tender and juicy base.

Flour: Used for dredging the chicken, it helps create a golden crust when cooked.

Olive oil: This is used for cooking the chicken, adding a rich flavor and helping to achieve a golden brown color.

Chicken broth: Forms the base of the sauce, adding depth and savory notes.

Lemon juice: Freshly squeezed, it provides a bright and tangy flavor that complements the chicken and capers.

Capers: These small, pickled flower buds add a unique briny and tangy flavor to the sauce.

Butter: Adds richness and smoothness to the sauce, balancing the tangy flavors.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and depth to the seasoning.

When dredging the chicken breasts in flour, make sure to shake off any excess. This will ensure a light, even coating that helps the chicken brown beautifully without becoming gummy. Additionally, when adding the butter to the sauce, do so off the heat to prevent it from breaking and to achieve a silky, smooth texture.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour, and it is also gluten-free.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil in cooking.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor and is a good option for vegetarians.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can provide a comparable citrus flavor.

• drained capers - Substitute with green olives: Green olives can provide a similar briny and tangy flavor to capers.

• butter - Substitute with margarine: Margarine can be used in place of butter for a similar texture and flavor, and it is also dairy-free.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with additional umami notes.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a similar spiciness with an extra kick of heat.

• Allow the chicken to cool completely before storing. This helps to prevent condensation, which can make the chicken soggy.
• Place the chicken breasts in an airtight container. If you have multiple pieces, layer them with parchment paper to prevent sticking.
• Pour the lemon caper sauce into a separate airtight container. This keeps the sauce from making the chicken too soggy during storage.
• Store both the chicken and the sauce in the refrigerator. They will keep well for up to 3-4 days.
• For longer storage, consider freezing. Place the cooled chicken in a freezer-safe container or a zip-top freezer bag. Ensure you remove as much air as possible to prevent freezer burn.
• Freeze the lemon caper sauce in a separate container. You can also use ice cube trays for portioned servings; once frozen, transfer the sauce cubes to a freezer bag.
• Label the containers with the date to keep track of freshness.
• When ready to enjoy, thaw the chicken and sauce in the refrigerator overnight.
• Reheat the chicken in a skillet over medium heat until warmed through. Add a splash of chicken broth if needed to keep it moist.
• Warm the lemon caper sauce in a small saucepan over low heat, stirring occasionally until smooth and heated through.
• Serve the reheated chicken with the warmed lemon caper sauce spooned over the top, just as delicious as the first time!

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken breasts in an oven-safe dish and spoon some of the lemon caper sauce over them. Cover the dish with aluminum foil to keep the moisture in. Heat for about 20 minutes or until the chicken is warmed through. This method helps maintain the juiciness of the chicken and the integrity of the sauce.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil or butter. Place the chicken breasts in the skillet and pour the lemon caper sauce over them. Cover the skillet with a lid and heat for about 10 minutes, turning the chicken halfway through to ensure even reheating. This method is quick and keeps the chicken moist.

• Microwave Method: Place the chicken breasts in a microwave-safe dish and spoon some lemon caper sauce over them. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, then check the temperature. If needed, continue heating in 30-second intervals until the chicken is warmed through. This method is the fastest but can sometimes dry out the chicken, so be cautious.

• Sous Vide Method: If you have a sous vide machine, this is an excellent way to reheat without losing any moisture. Set the sous vide to 140°F (60°C). Place the chicken breasts and lemon caper sauce in a vacuum-sealed bag or a ziplock bag using the water displacement method. Submerge the bag in the water bath and heat for about 45 minutes. This method ensures the chicken stays tender and juicy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken breasts in the air fryer basket and spoon some lemon caper sauce over them. Heat for about 5-7 minutes, checking halfway through to ensure even reheating. This method gives the chicken a slightly crispy exterior while keeping the inside moist.

• Skillet: A large, flat-bottomed pan used for browning and cooking the chicken breasts evenly.

• Tongs: Handy for flipping the chicken breasts without piercing them, ensuring they stay juicy.

• Measuring cups: Essential for accurately measuring the chicken broth, lemon juice, and flour.

• Measuring spoons: Used to measure out the olive oil, capers, and butter precisely.

• Whisk: Useful for stirring the sauce to ensure the butter melts smoothly and the sauce is well combined.

• Cutting board: A safe surface for seasoning and preparing the chicken breasts.

• Knife: Necessary for trimming any excess fat from the chicken breasts and for any other prep work.

• Plate: Used to set aside the cooked chicken breasts while you prepare the sauce.

• Spatula: Helps in stirring the sauce and ensuring all ingredients are well mixed.

• Lemon squeezer: Makes it easier to extract fresh lemon juice without seeds.

• Colander: Useful for draining the capers before adding them to the sauce.

• Paper towels: Handy for patting the chicken breasts dry before seasoning and dredging in flour.

Prep ingredients in advance: Measure and prepare all ingredients before starting to cook. This reduces time spent searching for items while cooking.

Use thin chicken breasts: Thinner chicken breasts cook faster and more evenly. Pound them to an even thickness if needed.

Preheat the skillet: Ensure the skillet is hot before adding the chicken. This helps achieve a golden brown crust quickly.

Simultaneous tasks: While the chicken is cooking, prepare the lemon juice and chicken broth to save time.

One-pan method: Use the same skillet for the sauce to save on cleanup and maintain flavor consistency.