If you want a chicken dish that will be a fan favorite, this is it! It is the perfect way to enjoy juicy chicken with a salty, savory butter sauce and fresh salad topping. This is a similar flavor profile of chicken piccata but a slight twist. The best part is this takes only 30 minutes to make!
First, take your chicken breast and pound it down so it is thin. It will get very wide but we are looking for about 1/2 inch height. Depending of the size of your chicken breast, I have found that 1 can sometimes feed two people! Once your chicken is nice and thin, we are going to bread it.
In your breading station, lay out 3 dishes. One for an egg wash, one for flour, and one for panko bread crumbs. Side note, you can also make this GF by using gluten free flour and bread crumbs! Season your flour and bread crumbs. I used an all purpose seasoning, or you can use a little Lawry’s.
Dip the chicken in the egg, then the flour mixture, back into the egg, and lastly the bread crumbs. Make sure the bread crumbs coat the whole chicken breast.
In a skillet on medium high heat, pan fry your chicken in some oil. I cooked mine until each side was golden brown and the chicken was cooked all the way through. About 6- 7 minutes a side depending on the size of your chicken. Once your chicken is done, remove from heat and remove the oil from the pan. Reduce the heat to low to medium and add 1/4 stick of butter, 2 tbsp of capers plus the juice, juice of 1/2 a lemon or about 1 1/2 tbsp lemon juice, and some salt. Gently add about 2 tbsp of freshly grated parmesan cheese into the butter and let it melt. It is important the temperature is low and the parmesan is fresh.
Stir on low heat until the sauce is combined and slightly thickened.
Arugula Salad
In a small bowl, mix arugula, olive oil, lemon juice, salt, pepper, and parmesan cheese together. Use this to top the chicken! To plate, add the caper butter, then the crispy chicken, followed by more butter. Then top with your arugula salad.
Delicious One Pan Crispy Chicken with Lemon Caper Butter Sauce
Ingredients
- 2 Chicken Breasts Pounded to 1/2 Inch Thick
- 2 Eggs
- 1 Cup Flour or GF Flour
- 1 Cup Panko Bread Crumbs of GF Bread Crumbs
- All Purpose Seasoning
Lemon Caper Butter
- 1/4 Stick Butter
- 2 Tbsp Capers Plus the Juice
- 1 1/2 Tbsp Lemon Juice
- Freshly Grated Parmesan Cheese
- Pinch of Salt
Arugula Salad
- 1 Cup Arugula
- 1 Tsp Olive Oil
- 1 Tsp Lemon Juice
- 1/2 Tsp Each: Salt and Pepper
- Freshly Grated Parmesan Cheese
Instructions
- Gently pound your chicken breasts to about 1/2 inch.
- Get 3 bowls or plates and have one be beaten eggs, one holds the flour, and one holds the bread crumbs. Season your flour and bread crumbs to your liking and preference. I used a little all purpose seasoning.
- Dip your chicken into the egg, then flour, then back into the egg, and finally into the bread crumbs. Make sure it is well coated.
- Pan fry into a skillet on medium to high heat for about 6-7 minutes a side.
- Once golden brown and crispy, remove from heat.
Lemon Caper Butter
- Remove chicken and excess oil. Reduce the heat of the skillet to low to medium.
- Add butter, capers, lemon juice, salt, and freshly grated parmesan cheese.
- Stir and use to top chicken when serving.
Arugula Salad
- Toss Salad contents into a bowl and mix together. Place on the top of the chicken before serving.
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