Best 3 Breaded Chicken With Lemon Caper Sauce Recipes

Indulge in a tantalizing culinary experience with our breaded chicken with lemon caper sauce, a delectable dish that combines crispy, golden-brown chicken with a vibrant, tangy sauce. This recipe is a perfect blend of flavors and textures, sure to delight your taste buds. Our breaded chicken is coated in a flavorful breadcrumb mixture, creating a crispy exterior that contrasts perfectly with the tender, juicy chicken inside. The lemon caper sauce adds a burst of brightness and acidity, balancing the richness of the chicken. Served with a side of your favorite vegetables or pasta, this dish is a complete meal that will satisfy your cravings.

In addition to the main recipe, we also offer variations to suit different preferences. For those who prefer a healthier option, we have an air fryer breaded chicken recipe that delivers the same crispy texture with less oil. If you're short on time, our quick and easy breaded chicken recipe uses simple ingredients and a speedy cooking method to get a delicious meal on the table in no time. And for those who love experimenting with flavors, our breaded chicken parmesan recipe adds a cheesy, Italian twist to the classic dish.

No matter which recipe you choose, you'll be treated to a delicious and satisfying meal that the whole family will enjoy. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN WITH LEMON-CAPER SAUCE

Chicken with Lemon-Caper Sauce image

A rich chicken dish, perfect for a special meal.

Provided by ALISSASMOM

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Steps:

Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g

CHICKEN WITH LEMON-CAPER SAUCE

Chicken with Lemon-Caper Sauce image

Lemon lovers will savor the citrus sauce that enhances this moist chicken. The hint of garlic adds to this entree's appeal. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

3 garlic cloves, minced
1 tablespoon canola oil
4 boneless skinless chicken breast halves (5 ounces each)
Dash salt and pepper
1 cup cold water, divided
1/4 cup reduced-sodium chicken broth
1 tablespoon butter-flavored sprinkles
1 tablespoon lemon juice
1 reduced-sodium chicken bouillon cube
1 tablespoon cornstarch
3 tablespoons capers, drained
1 teaspoon olive oil

Steps:

In a large skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add the chicken; sprinkle with salt and pepper. Cook for 5-7 minutes on each side or until a thermometer reads 17-°. Remove and keep warm. , In a small bowl, combine 3/4 cup water, broth, butter-flavored sprinkles, lemon juice and bouillon; add to skillet. , Combine cornstarch and remaining water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in capers and olive oil. Return chicken to pan; turn to coat. Serve chicken with sauce.

Nutrition Facts : Calories 213 calories, Fat 8g fat (1g saturated fat), Cholesterol 79mg cholesterol, Sodium 598mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

PAN ROASTED CHICKEN BREASTS WITH LEMON AND CAPER SAUCE

Pan Roasted Chicken Breasts With Lemon and Caper Sauce image

From Cook's Illustrated. Very much like Chicken Piccatta, but moister, with less hands-on time required. But also not as quick - the choice is yours. (I must warn you that the skillet handle is HOT when removed from the oven. Despite repeated reminders to myself, I still grabbed it while making the sauce.)

Provided by dianegrapegrower

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs bone-in skin-on chicken breasts
1 tablespoon vegetable oil
1 teaspoon vegetable oil
1 shallot, minced
1 teaspoon flour
3/4 cup low sodium chicken broth
1 tablespoon unsalted butter
1 tablespoon capers
1 tablespoon fresh parsley, chopped
2 teaspoons fresh lemon juice
salt and pepper

Steps:

Adjust an oven rack to the lowest position and heat the oven to 450°F Pat the chicken dry with paper towels and sean with salt and pepper. Heat the oil in a 12" oven-safe skillet over medium-high heat until just smoking. Carefully lay the chicken breasts skin-side down in the skillet and cook until well browned, 6-8 minutes. Turn the chicken breasts and continue to brown lightly on the second side, about 3 minutes.
Turn the chicken beasts skin-side down and transfer the skillet to the oven. Roast until the thickest part of the brests registers 160F on an instant read thermometer - about 15-20 minutes.
Remove the skillet from the oven (warning: The handles are HOT!). Transfer the chicken breasts to a plate, tent loosely with foil, and let rest while making the sauce.
Sauce: Being careful of the hot pan handle, add the oil to the skillet and return to medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook 2-3 minutes to reduce slightly.
Stir in any accumulated juices from the chicken and return to a simmer. Remove from heat and add remaining ingredients. Add salt and pepper to taste.
Carve chicken and serve with sauce.

Nutrition Facts : Calories 665.7, Fat 39.2, SaturatedFat 11.6, Cholesterol 225.6, Sodium 293.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 72.2

Tips:

To ensure the chicken breasts are evenly cooked, pound them to an even thickness before breading.
Use a combination of bread crumbs and panko breadcrumbs for a crispy coating.
Season the bread crumbs with garlic powder, onion powder, paprika, and salt for added flavor.
Whisk the eggs with milk and Dijon mustard to create an egg wash that will help the bread crumbs adhere to the chicken.
Gently fry the chicken breasts in hot oil until golden brown and crispy.
Make sure the lemon caper sauce is simmered until thickened and flavorful.
Serve the breaded chicken with lemon caper sauce, roasted vegetables, and mashed potatoes for a complete meal.

Conclusion:

This breaded chicken with lemon caper sauce is a delicious and versatile dish that can be served for lunch or dinner. The chicken is crispy and juicy, while the lemon caper sauce is tangy and flavorful. This recipe is sure to be a hit with your family and friends.