Cast Iron Skillet Chicken Breast In Lemon Caper Sauce
Our cast iron chicken is a simple and delicious way to cook chicken breasts. Cooked in a cast iron skillet with lemon juice, butter, herbs, and capers, it comes out perfectly juicy and flavorful every time!
Servings: 4
Calories: 224kcal
Equipment
Ingredients
- 1 lb chicken breast 4 skinless, boneless breasts
- 1 teaspoon salt
- ½ teaspoon pepper fresh ground
- 3 tablespoon flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large shallots chopped fine
- 3 cloves garlic minced
- ½ cup chicken broth
- ½ cup lemon juice 3 lemons, squeezed
- 3 tablespoon capers
- lemon zest for garnish
- lemon wedges for garnish
- parsley chopped for garnish, or thyme
Instructions
- Rinse and pat dry the boneless, skinless chicken breasts. Cut lengthwise into thin slices using a sharp knife and a cutting board.1 lb chicken breast
- Season the chicken breast slices with sea salt and fresh ground pepper. Dredge the chicken slices in the flour on a plate. Coast both sides of each slice.1 teaspoon salt, ½ teaspoon pepper, 3 tablespoon flour
- Melt the butter in the cast iron skillet. Brown the floured chicken slices in the skillet for 2-3 minutes until brown on one side. Flip, and brown on the other side, about another 2 minutes. Transfer chicken to a plate.1 tablespoon butter
- Heat the olive oil in the cast iron skillet. Brown the chopped shallots and minced garlic on low heat until soft and fragrant.1 tablespoon olive oil, 1 large shallots, 3 cloves garlic
- Add the chicken broth, lemon juice, and capers and bring to a boil for 2 to 3 minutes. Place the browned chicken slices in the cast iron skillet and reduce heat to medium low. Simmer for 2 to 3 minute to reheat the chicken and thicken the sauce. PRO TIP: Chicken should be cooked to 165F. you can use a ThermoPro meat thermometer, or any instant read thermometer to verify the temperature.½ cup chicken broth, ½ cup lemon juice, 3 tablespoon capers
- Garnish with chopped parsley or fresh herbs, lemon slices, and a sprinkle of lemon zest or fresh herbs. Serve immediately with your favorite sides.lemon zest, lemon wedges, parsley
Notes
- Use skinless, boneless chicken breast halves or chicken tenderloins.
- Use fresh lemon juice. Bottled lemon juice will not have the same flavor.
- Fresh herbs are best. Dried herbs will not have the same flavor.
- Don't overcook the chicken. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
Nutrition
Calories: 224kcal | Carbohydrates: 9g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 1012mg | Potassium: 499mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 15mg | Calcium: 21mg | Iron: 1mg