Best 3 Zesty Braised Chicken With Lemon Capers Recipes

Indulge your taste buds with a delightful culinary journey as we present Zesty Braised Chicken with Lemon Capers, a dish that tantalizes the senses with its harmonious blend of flavors. This delectable chicken dish is meticulously braised in a vibrant lemon and caper sauce, infusing every bite with a burst of citrusy brightness and a hint of savory complexity.

Accompanying this main course are three additional recipes that elevate your dining experience. Savor the vibrant flavors of Lemon Caper Sauce, a versatile condiment that adds a touch of tangy zest to various dishes. Elevate your meals with the aromatic Lemon Herb Butter, a luxurious spread that infuses dishes with a symphony of herbal notes. And for a refreshing accompaniment, prepare the vibrant Lemon-Scented Quinoa, a light and fluffy side dish that complements the zesty flavors of the main course. Embark on this culinary adventure and create a memorable dining experience that will leave you craving for more.

Let's cook with our recipes!

ZESTY BRAISED CHICKEN WITH LEMON AND CAPERS

Zesty Braised Chicken With Lemon and Capers image

Recipe from Food and Wine (w/ some modifications). I also added artichokes and the juice of half a lemon after the wine was reduced. I served this with egg noodles, rice or potatoes. The recipe calls for bone in chicken thighs, I used chicken breasts and reduced the baking time to 20 minuets, depending on how thick the breasts are. I also used Chardonnay instead of Sauvignon Blanc.

Provided by tasteeone

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 chicken breasts
salt & freshly ground black pepper
all-purpose flour, for dusting
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 garlic cloves
1 1/2 cups sauvignon blanc wine
1 1/2 cups chicken stock, preferably homemade
4 lemon zest (1-inch strips)
4 fresh thyme sprigs
1 tablespoon capers, drained
1 bay leaf

Steps:

Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 6 to 10 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 20 minutes, until the meat is tender.
Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.

Nutrition Facts : Calories 469.5, Fat 27, SaturatedFat 8.7, Cholesterol 110.8, Sodium 285.2, Carbohydrate 6.1, Fiber 0.1, Sugar 1.5, Protein 32.9

LEMON CHICKEN PICCATA RECIPE

Lemon Chicken Piccata Recipe image

This flavor-packed lemon chicken piccata comes together in 20 minutes! Chicken cutlets are seared in a bit of extra virgin olive oil, then simmered in a bright lemony sauce with capers. I use a little dry white wine in the piccata sauce, but if you do not use alcohol, substitute with an equal amount of chicken broth. Toss chicken piccata with pasta, or serve it with lemon rice, boiled potatoes, crispy Brussels sprouts, or a colorful Shirazi salad.

Provided by Suzy Karadsheh

Categories Dinner

Number Of Ingredients 9

Ingredients

1 lb boneless skinless chicken breast halves, (butterflied into thinner cutlets, then cut in half cross-wise)
Kosher salt and black pepper
1/2 cup flour for dredging, (use whole wheat flour, all-purpose flour, or gluten free flour of your choice)
4 tbsp extra virgin olive oil,
3 tbsp ghee, (or butter, if you prefer)
1/3 cup lemon juice
1/2 cup white wine, ((or chicken broth if you don't want to use wine))
3 to 4 tbsp capers, (rinsed and drained)
Fresh chopped parsley for garnish

Steps:

Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).
Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.
Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.
Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).

Nutrition Facts : Calories 348 kcal, SaturatedFat 8.1 g, Carbohydrate 3.1 g, Fiber 1 g, Protein 26.3 g, Cholesterol 101.4 mg, ServingSize 1 serving

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

Tips:

Use a Dutch oven or large saucepan. This will allow you to easily brown the chicken and vegetables, and then braise them in the same pot.
Brown the chicken in batches. This will help to ensure that the chicken is evenly browned and cooked through.
Don't overcrowd the pot. If you overcrowd the pot, the chicken will not brown properly and will be more likely to stew.
Use a good quality chicken broth. The broth will add flavor to the dish, so it's important to use a broth that you like the taste of.
Add the lemon zest and capers at the end of cooking. This will help to preserve their flavor and brightness.
Serve the chicken with rice, pasta, or potatoes. The braising liquid can also be spooned over the top of the chicken.

Conclusion:

This zesty braised chicken with lemon and capers is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the lemon and capers add a bright and tangy flavor. This dish is sure to be a hit with your family and friends.