If you love bright, silky pan sauces and quick, restaurant-style dinners, this Chicken with Lemon Caper Pan Sauce is a guaranteed favorite. Thin-sliced chicken breasts get a golden sear, then simmer in a buttery, tangy sauce infused with garlic, shallot, lemon, and briny capers. Paired with simply steamed broccolini, it’s a light, fresh meal that still feels indulgent.
This whole recipe comes together fast, making it weeknight-friendly while still looking (and tasting) like something special.
Ingredients
For the Chicken & Sauce
- 1.5 lbs thin-sliced chicken breasts
- Salt & pepper, to taste
- Avocado oil
- 2 tbsp butter
- 1 shallot, finely diced
- 4 cloves garlic, minced
- ½ cup chicken stock
- 1 tbsp flour
- Juice of ½ lemon
- 2 tbsp capers
For the Broccolini
- 5 stalks broccolini
- Salt & pepper, to taste
Instructions
1. Prep the chicken
Lightly pound or flatten the chicken breasts so they cook evenly.
Season both sides well with salt and pepper.
2. Steam the broccolini
Place the broccolini in a steamer basket over simmering water.
Steam for 5–7 minutes, or until bright green and tender-crisp.
Season lightly with salt and pepper and set aside.
3. Cook the chicken
Heat a drizzle of avocado oil in a large skillet over medium-high heat.
Cook the chicken for about 4–5 minutes per side, or until golden and cooked through (165°F internal temperature).
Remove the chicken and set aside.
4. Build the pan sauce
Lower heat to medium and add the butter to the skillet.
Once melted, stir in the shallot and garlic and cook until softened and fragrant.
Sprinkle in the flour and stir until everything is coated and slightly thickened.
Pour in the chicken stock, bring to a boil, and scrape the browned bits from the bottom of the pan.
Reduce to a simmer and let the sauce reduce by half.
5. Finish the sauce
Stir in the lemon juice and capers.
Taste and adjust seasoning if needed.
6. Bring it together
Return the chicken to the skillet and spoon the lemon-caper sauce over the top.
Let it warm through for 1–2 minutes.
Serve
Plate the chicken with steamed broccolini and drizzle generously with extra pan sauce.
Bright, buttery, and restaurant-worthy—ready in under 30 minutes.
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