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Crispy Brown Butter Pan-Seared Chicken Breast Recipe with Easy Lemon Caper Sauce

brown butter pan-seared chicken breast - featured image
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A quick and elegant pan-seared chicken breast recipe featuring a crispy brown butter crust and a bright, tangy lemon caper sauce. Perfect for busy weeknights or impressing guests with minimal effort.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 to 1.5 pounds / 450-680g), pounded to even thickness
  • 4 tablespoons (60g) unsalted butter
  • 1 tablespoon (15ml) olive oil
  • 1 medium lemon, juiced and zested
  • 2 tablespoons capers, drained
  • 1 clove garlic, minced
  • 1/4 cup (60ml) low-sodium chicken broth or stock
  • Salt and pepper, to taste
  • Small handful fresh parsley, chopped (for garnish)

Instructions

  1. Pound the chicken breasts to an even 1/2-inch (1.3 cm) thickness using a meat mallet or rolling pin between two sheets of plastic wrap or in a large zip-top bag. (Approx. 5 minutes)
  2. Pat the chicken dry with paper towels and season both sides generously with salt and pepper. (2 minutes)
  3. Heat a heavy skillet or cast iron pan over medium heat. Add olive oil and heat until shimmering but not smoking. (3-4 minutes)
  4. Add chicken breasts to the pan and cook undisturbed for 4-5 minutes until the underside is deep golden brown and crispy. (5 minutes)
  5. Flip the chicken breasts and add butter to the pan. Swirl the pan to cook the butter until it turns golden brown and smells nutty, about 2 minutes. Watch carefully to avoid burning. (3 minutes)
  6. Tilt the pan and spoon the brown butter over the chicken repeatedly to baste and keep moist. Cook another 4-5 minutes until chicken reaches an internal temperature of 165°F (74°C). (5 minutes)
  7. Remove chicken to a plate and tent with foil to rest. In the same pan, sauté minced garlic gently for 30 seconds. Add lemon juice, zest, capers, and chicken broth. Simmer, scraping browned bits, until sauce reduces slightly, about 2-3 minutes. (5 minutes)
  8. Taste sauce and adjust salt and pepper if needed. Pour sauce over chicken, garnish with chopped parsley, and serve immediately. (2 minutes)

Notes

Pat chicken dry before cooking for better browning. Use medium heat to avoid burning butter. Let chicken rest for at least 5 minutes before slicing to keep it juicy. If chicken browns too fast, lower heat and cover loosely with foil to finish cooking. Fresh lemon zest added at the end brightens the sauce.

Nutrition

Keywords: chicken breast, pan-seared chicken, brown butter, lemon caper sauce, quick dinner, easy recipe, weeknight meal, crispy chicken

Find it online: https://tablemira.com/crispy-brown-butter-pan-seared-chicken-breast-recipe-with-easy-lemon-caper-sauce/