Print

Crispy Pan-Roasted Chicken Breast Recipe with Easy Tangy Lemon Piccata Sauce

crispy pan-roasted chicken breast - featured image
Print Recipe

A quick and easy recipe for crispy pan-roasted chicken breasts served with a bright, buttery lemon piccata sauce featuring capers. Perfect for weeknight dinners or impressing guests with minimal fuss.

Ingredients

Scale
  • 2 boneless, skin-on chicken breasts (about 6–8 oz / 170–225 g each)
  • Salt and pepper, to season
  • ¼ cup (30 g) all-purpose flour
  • 2 tablespoons (30 ml) olive oil, preferably extra virgin
  • 3 tablespoons (45 g) unsalted butter
  • 2 cloves garlic, minced
  • Fresh lemon juice from 1 large lemon (about 3 tablespoons / 45 ml)
  • ½ cup (120 ml) chicken broth, low sodium recommended
  • 2 tablespoons capers, rinsed
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper. Lightly dredge each breast in the flour, shaking off any excess. (About 5 minutes)
  2. Place a heavy-bottomed skillet over medium-high heat and add olive oil. Wait until the oil shimmers but isn’t smoking (2-3 minutes).
  3. Carefully place the chicken breasts skin-side down in the hot skillet. Press gently with tongs to ensure even contact with the pan. Cook without moving for 6-8 minutes until the skin is deep golden and crisp.
  4. Flip the breasts over and reduce heat to medium. Add 1 tablespoon butter to the pan and spoon it over the chicken as it cooks for another 5-7 minutes. Use a meat thermometer to check for 165°F (74°C) internal temperature.
  5. Transfer the chicken to a plate and tent loosely with foil. Let it rest for about 5 minutes while you prepare the sauce.
  6. Reduce heat to medium-low and add the remaining 2 tablespoons butter to the skillet. Add minced garlic and sauté until fragrant (about 30 seconds). Pour in the chicken broth, lemon juice, and capers. Stir and let it simmer gently, scraping up any browned bits from the pan. Simmer until the sauce thickens slightly, about 3-4 minutes.
  7. Return the chicken breasts to the pan, spooning sauce over them to coat. Garnish with chopped parsley and serve immediately with extra sauce on the side.

Notes

Pat chicken dry thoroughly to ensure crispy skin. Avoid overcrowding the pan to prevent steaming. Use medium-high heat initially, then reduce after flipping. Baste chicken with butter for extra flavor and crispiness. Rinse capers to reduce saltiness. Rest chicken before serving to lock in juices. For gluten-free, substitute all-purpose flour with almond or gluten-free flour. For dairy-free, replace butter with vegan margarine or coconut oil.

Nutrition

Keywords: crispy chicken breast, pan-roasted chicken, lemon piccata sauce, easy chicken recipe, weeknight dinner, quick chicken, chicken with capers

Find it online: https://cooksyla.com/crispy-pan-roasted-chicken-breast-recipe-with-easy-tangy-lemon-piccata-sauce/