Cajun chicken with lemon and capers is similar to chicken piccata, but this 30-minute dinner pairs a little creole heat with the tangy taste of lemon.
I’ve been making this healthy, low-fat dinner for years. It’s one of my husband’s favorite ways to eat chicken.
Similar to chicken piccata, this dish adds a little heat to the coating.
It’s an easy 30-minute meal when you need dinner quick.
The panko bread crumbs give this dish a crunchy texture and the lemon caper wine sauce compliments it perfectly.
My kids love chicken prepared this way minus the capers.
I’m working on them. They are come a long way from chicken nuggets and now that they are in their teens, they are much more adventurous than they used to be.
This recipe is pretty simple … even my husband can make this!
Spice up some bread crumbs with a little Creole or Cajun Seasoning and dredge a few chicken cutlets before sauteing them golden brown.
Top the chicken on a bed of spaghetti and spoon the lemony sauce over the entire dish.
If you’d prefer rice instead of pasta, the sauce compliments it deliciously.
Cajun Chicken in a Lemon Caper Sauce
Ingredients
- 4 boneless, skinless chicken breast cutlets
- 1/2 cup Panko Bread crumbs
- 1 tablespoon Cajun or Cajun seasoning
- 2 tablespoons butter
- 3 tablespoon olive oil
- 1/2 of a lemon, squeezed and juiced
- 2 tablespoons white cooking wine
- 2 tablespoons drained capers
- 1 tablespoon cornstarch
- 1 cup chicken broth
Instructions
- In a shallow bowl combine the bread crumbs and Cajun seasoning. Dredge the chicken cutlets in the mixture until well coated on both sides.
- On the stove top, bring a pan to medium heat and add the oil and butter.
- Once the butter is melted and the pan is hot, add the chicken cutlets and brown each side for three minutes or until each side is crispy.
- Once cooked, remove the chicken from the pan.
- Add the lemon juice, wine and capers to the pan being sure to scrape the brown bits from the bottom of the pan. Stir the cornstarch into the chicken broth and add to the pan.
- Let the sauce simmer and thicken for a few minutes then add the chicken to the pan. Simmer for one additional minute.
- Serve over spaghetti being sure to spoon the sauce over the chicken.
Notes
.jpg)
What You May Need for this Recipe
-200x300.jpg "Baked Lemon Risotto with Asparagus and Peas")
-200x300.jpg "Easy Maple Dijon Chicken")
For everyday living, I like to prepare dishes that take little time, where the ingredients are easy to find at the local grocer and above all, taste good.
We love Cajun chicken and there is so many different ways to use it. Love the idea of having it with spaghetti.
Thanks Danielle….we love this dish in my house and it is so versatile too.
YUM! Love the panko breadcrumbs! Looks so delicious!
Panko gives this dish the right amount of crunch…so tasty..thanks Jamielyn
I love capers but don’t have enough recipes that use them – thank you so much! Yum!
Capers add just the right amount of brininess and teamed with the lemon, you can’t go wrong 🙂
I love lemon and capers and this looks like an easy and tasty recipe to try.
It’s super easy and on the table in 30 minutes. Thanks Roxana
The next time I see a Cajun seasoning I’ll grab it to try out your wonderful Cajun chicken, which I’m sure my hubby will adore:)
My fave is Tony Chachere original but I think any cajun or creole would work. Definitely give it a try.