Description

This bright, creamy Lemon Caper Chicken is pure comfort with a fresh twist. Chicken is lightly coated, then simmered in a punchy lemon–caper sauce that’s full of flavor but not heavy. A simple blend of gluten-free flour and cornstarch (or arrowroot) gives the chicken a golden, homestyle crust that soaks up all the tangy, buttery goodness. Serve it over rice, pasta, or roasted veggies for a quick, crowd-pleasing dinner any night of the week.

Ingredients

Units

2 1/2 pounds boneless, skinless chicken breasts or thighs, cut into cutlets
1/2 cup gluten-free flour blend
1/4 cup cornstarch (or arrowroot powder)
3 tablespoons olive oil, plus more as needed
4 garlic cloves, thinly sliced
1 1/2 cups chicken broth (or more if thinning the sauce)
1/4 cup fresh lemon juice (about 1 large lemon)
2 tablespoons capers, rinsed
2 tablespoons chopped fresh parsley
Kosher salt and black pepper

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Instructions

Prep the chicken. Season with salt and pepper, then dredge lightly in the gluten-free flour and cornstarch mixture.
Brown the chicken. In a large oven-safe skillet or Dutch oven, sear the chicken in olive oil until lightly golden, about 2 minutes per side. (It won’t be cooked through yet.) Remove and set aside.
Build the sauce. Add garlic to the pan, cooking until fragrant. Pour in chicken broth, lemon juice, and capers. Stir and bring just to a simmer.
Bake. Return the chicken to the pan, spoon sauce over the top, cover tightly with a lid, and bake at 325°F for 2 hours, until the chicken is tender and infused with flavor. For a beautiful presentation, add sliced lemon on top of the chicken during the last 30 minutes of cook time.
Serve. Scatter with parsley. Serve hot over rice or your favorite pasta.

Notes

Meal prep tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth to keep the chicken moist.

Wine: If you have a dry white wine open and want to use some of that, substitute half of the lemon with white wine. Add the wine before the broth to deglaze the pan and let it simmer 2 minutes to cook off most of the alcohol.

Freezer-friendly: Cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.