Chicken with Lemon Butter Sauce Recipe
This Chicken with Lemon Butter Sauce recipe features tender, thinly pounded chicken breasts seasoned and seared to golden perfection, then finished in a vibrant lemon butter sauce with capers, fresh herbs, and a touch of honey. Perfect for a quick yet elegant weeknight dinner or a special occasion, this dish balances tangy citrus with rich buttery flavors and aromatic spices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken
- 1 large chicken breast (cut in half horizontally, or 2 small chicken breasts butterflied)
Seasoning and Dredging
- 3 tablespoons all purpose flour
- 1 teaspoon white pepper
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon allspice
- ½ teaspoon kosher salt
Cooking Fats
- 1 to 2 tablespoons clarified butter (or high heat-point oil)
- 4 tablespoons unsalted butter
Sauce Ingredients
- 2 tablespoons capers
- 1 lemon (zest)
- 1½ teaspoons honey
- 1 tablespoon caper brine
- ½ – 1 lemon (juice, adjusted to taste)
- 2 tablespoons fresh parsley (chopped, plus more for topping)
- 1 tablespoon chives (chopped, plus more for topping)
Instructions
- Prepare the Chicken: Place the chicken between parchment paper or plastic wrap and pound it until evenly thin, about ¼ inch thick, to ensure even cooking and tender texture.
- Season and Dredge: In a shallow bowl, combine the all-purpose flour, white pepper, onion powder, garlic powder, allspice, and kosher salt. Thoroughly coat both sides of the chicken with the seasoned flour mixture and shake off any excess.
- Sear the Chicken: Heat a large skillet over medium heat for 3 minutes. Add the clarified butter and increase the heat to medium-high. Place the chicken in the skillet and sear until it is deeply golden and cooked through, about 3 minutes per side. Once cooked, transfer the chicken to a plate to rest.
- Make the Sauce: Reduce the skillet heat to medium. Add the unsalted butter and capers to the pan. Cook until the butter foams and the milk solids turn golden brown, approximately 1 to 2 minutes, stirring frequently. Stir in the lemon zest and honey and cook for another 1 to 2 minutes. Add the caper brine, juice of half a lemon, chopped parsley, and chives. Taste the sauce and adjust seasoning with salt and additional lemon juice to preference.
- Finish and Serve: Return the cooked chicken to the skillet and spoon the lemon butter sauce over it, warming through for about 1 minute. Plate the chicken, spoon extra sauce on top, and garnish with additional fresh parsley and chives before serving.
Notes
- Using clarified butter or a high smoke point oil prevents burning during searing.
- Pounding chicken evenly ensures it cooks uniformly and stays tender.
- Caper brine adds a tangy depth to the sauce, balancing the richness of the butter.
- Adjust lemon juice to taste for desired acidity.
- This dish pairs well with steamed vegetables or rice to soak up the delicious sauce.
Keywords: Chicken, Lemon Butter Sauce, Capers, Sautéed Chicken, Quick Dinner, Easy Chicken Recipe
