Quick, easy and delicious, this Lemon Caper Chicken one pot is packed with flavor and you'll be amazed by how easy it is to make. Pan seared chicken breast is served in a silky lemon, caper and butter piccata sauce, all in under 20 minutes!
Carefully cut the chicken breasts in half through the middle so they are thinner and don't dry out during cooking. Season them well with sea salt and pepper.
Get a large skillet or frying pan nice and hot over a high heat. Add the olive oil, turn the heat down to medium and sear the chicken on one side for between 3-4 minutes, until it turns a nice golden brown.
Turn and cook the other side for between 3-4 minutes until the chicken is cooked through. You may need to do this in batches so the pan isn't overcrowded. The meat should no longer be pink inside (or if you're using a thermometer, the meat should register 165ºF)
Remove the chicken from the pan, cover and set aside to rest.
Make the sauce by deglazing the hot pan with the chicken stock. Add the stock to the hot pan and use your spatula to scrape any tasty bits stuck on the pan into the stock.
Add the crushed garlic, lemon juice and the butter and let it bubble while the flavors come together.
Stir through the capers then add the chicken back to the pan and allow to reheat for a moment or two.
Garnish with the chopped parsley and lemon slices and serve!
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.