Oven Baked Creamy Lemon Caper Chicken Recipes

CREAMY LEMON PARMESAN CHICKEN PICCATA

Steps:

• In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
• Heat 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
• Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and cream.
• Bring the sauce to a gentle simmer; season with salt and pepper to your taste; add in the parmesan cheese and capers. Continue cooking gently for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
• Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan, allow to simmer gently in the sauce for about a minute to soak up all of the flavours in the sauce.
• Serve with the sauce over pasta, steamed vegetables, zucchini noodles or rice. Top with extra capers to garnish, lemon slices and parsley.

OVEN BAKED CREAMY LEMON-CAPER CHICKEN

Steps:

• Preheat oven to 300 degrees. A chicken cutlet is a chicken breast butterflied open. You can either do this yourself, or purchase it already like this. Once you have your chicken into "cutlets" break them down so that they are cut in half, lenthwise, and no longer attached to each other (It will look like 2 thinner breasts). Season both sides of the cutlets with salt and pepper. Place 1/2 cup of arrowroot flour in a bowl. Lightly dredge both sides of the cutlets in the arrowroot flour to coat them, you just need them lightly coated not caked on (if you run out of the flour you may need to add another 1/4 cup or so). In a dutch oven or large skillet, heat 2 tbsp. olive oil over medium-high heat. In batches, lightly brown both sides of the cutlets (about 3 minutes per side) and as you go, set the browned ones on plate on the side (they won't be cooked through yet, don't worry. They just need a light brown crust on both sides right now). With each batch that you brown the chicken cutlets, if your skillet is dry add another tbsp. of olive oil each time if you need it (arrowroot flour gets rather sticky to the skillet so you need to be sure that it has plenty of oil coating the bottom all times). Once all of your chicken is brown and resting on a plate, lets make the sauce. Reduce heat to med-low in the same skillet or dutch oven. Add garlic to the skillet and saute for 30 seconds, being careful not to burn. Pour in the 2 cups of chicken broth into the skillet and whisk constantly, scraping up all the brown bits on the bottom. In a small bowl, whisk together the remaining 1/2 cup of broth with 2 tbsp. of arrowroot flour and the juice of 1 lemon. Pour that into the skillet and whisk constantly until the sauce begins to thicken. You want to bring it to a light simmer while whisking. Once the sauce has thickened (about 3 minutes) remove from heat. Add the drained capers. At this point, if you think your sauce is looking too thick, go ahead and add in another 1/2 cup of broth. Nestle in all of the browned chicken cutlets into the sauce. **If you are doing this in a Crockpot: pour the sauce and capers into a crockpot and nestle the chicken in. Cook on Low for 4 hours.** Cover the dutch oven, and bake in the oven for 2 hours. Remove from oven and let cool for 10 minutes (the sauce thickens back up a tad). Garnish with parsley and thinly sliced lemon rounds while cooling. Serve and Enjoy!

EASY CREAMY LEMON CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
• Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

CHICKEN WITH LEMON-CAPER SAUCE

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.

EASY BAKED LEMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
• Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).