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Pan-seared chicken breast with lemon butter sauce, browned butter, capers, and fresh herbs.
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Chicken with Lemon Butter Sauce

Pan-seared chicken breasts finished in a silky lemon butter sauce with capers, honey, and fresh herbs. Bright, savory, and balanced, with golden chicken and a glossy skillet sauce that comes together quickly.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Course
Cuisine: European
Keyword: browned butter sauce, chicken with capers, lemon butter sauce, pan seared chicken, skillet chicken breast
Servings: 2 servings
Calories: 477kcal
Author: Nadia Aidi

Equipment

  • large skillet
  • meat mallet or rolling pin
  • shallow bowl
  • grater/zester
  • tongs

Ingredients

The Chicken

  • 1 large chicken breast cut in half horizontally, or 2 small chicken breasts butterflied
  • 3 tablespoons all purpose flour
  • 1 teaspoon white pepper
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon allspice
  • ½ teaspoon kosher salt
  • 1 to 2 tablespoons clarified butter or high heat-point oil

The Sauce

  • 4 tablespoons unsalted butter
  • 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 or plastic wrap and pound until evenly thin, about ¼ inch thick.
    1 large chicken breast
  • Season and Dredge: In a shallow bowl, mix the flour, white pepper, onion powder, garlic powder, allspice, and kosher salt. Coat the chicken on both sides and shake off excess flour.
    3 tablespoons all purpose flour, 1 teaspoon white pepper, 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon allspice, ½ teaspoon kosher salt
  • Sear the Chicken: Heat a large skillet over medium heat for 3 minutes. Add the clarified butter and raise the heat to medium-high. Sear the chicken until deeply golden and cooked through, about 3 minutes per side. Transfer to a plate.
    1 to 2 tablespoons clarified butter
  • Make the Sauce: Lower the heat to medium and add the unsalted butter and capers. Cook until the butter foams and the milk solids turn golden brown, about 1 to 2 minutes. Add the lemon zest and honey and cook for another 1 to 2 minutes, stirring frequently. Add the caper brine, juice of 1/2 lemon, parsley and chives. Taste and adjust for salt and lemon juice.
    4 tablespoons unsalted butter, 2 tablespoons capers, 1 lemon, 1½ teaspoons honey, 1 tablespoon caper brine, ½ - 1 lemon, 2 tablespoons fresh parsley, 1 tablespoon chives
  • Finish and Serve: Return the chicken to the pan and spoon the sauce over the top until warmed through, about 1 minute. Add the chicken to a plate, top with the lemon butter sauce, more fresh parsley, chives, and that is it.

Nutrition

Calories: 477kcal | Carbohydrates: 19g | Protein: 27g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1054mg | Potassium: 529mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1161IU | Vitamin C: 17mg | Calcium: 53mg | Iron: 2mg