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Pan-seared chicken breasts in a zesty lemon and caper sauce create this simple yet elegant dish. It’s bright, delicious, and great for a quick weeknight dinner!
Pound chicken breasts to an even thickness and season with salt and pepper.
Dredge the chicken breasts in flour, shaking off any excess.
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes per side or until golden and cooked through. Remove the chicken and set aside.
In the same skillet, melt butter and add lemon juice, capers, and chicken broth. Stir to combine and bring to a simmer.
Return the chicken to the pan and cook for an additional 2-3 minutes, spooning sauce over the chicken to coat.
Garnish with chopped parsley before serving. Enjoy!
