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Crispy Chicken Over Lemon Caper Brussels

April 12, 2022
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Juicy marinated, golden seared chicken on a simple parmesan briney brussels hash: this Crispy Chicken Over Lemon Caper Brussels is a burst of flavor!
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Juicy marinated, golden seared chicken on a simple parmesan briney brussels hash: this Crispy Chicken Over Lemon Caper Brussels is a burst of flavor!

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Brussels sprouts have always been one of my favorite vegetables. In fact, I have specific memories of my dad telling my five year old, soccer obsessed self that for every sprout I ate, I would get 10x faster. Hence, I ate about 20 brussels sprouts that night and did a lap around the house after each bite — obviously getting so much faster each time. To this day, I’m still brussels sprouts obsessed. They’re just the absolute best. That being said, the actual vegetable isn’t necessarily delicious plain. Boiled, sauteed, or steamed brussels just don’t hit the same. Rather, I often go with a good bit of oil to get a crispy roast or pan fried consistency. It’s delicious, but can get old. So, in looking for new ways to eat this fav veggie, I decided to go with more of a hash approach. After all, brussels are basically mini cabbages, right? Well, if you’re skeptical of this method, hold up a second… with so many piccata style flavors, all the crispy crunchy textures, and a good bite of parmesan cheese: this Crispy Chicken Over Lemon Caper Brussels recipe will change your mind. You have to try it!

Juicy marinated, golden seared chicken on a simple parmesan briney brussels hash: this Crispy Chicken Over Lemon Caper Brussels is a burst of flavor!

the breakdown…

This Crispy Chicken Over Lemon Caper Brussels recipe is truly very simple. Really, you can break it down into just 3 parts: the marinade, the breading, and the lemon caper brussels. Easy as that. To start things off, you want to marinate your chicken. While I don’t always marinate my chicken breasts, it’s definitely necessary in a recipe like this where the chicken is the star. Chicken breasts are just so inherently dry and flavorless!! Start off with a bit of moisture from some Greek yogurt. You could also use buttermilk or milk, but you’ve got to get that dairy in there. To be scientific, the lactic acid in the dairy breaks down the fibers in the chicken to produce a super tender piece of poultry. It’s the best. 

Juicy marinated, golden seared chicken on a simple parmesan briney brussels hash: this Crispy Chicken Over Lemon Caper Brussels is a burst of flavor!

Next, you want to throw in some pickle juice and caper brine into the mix. Yes, I said pickle juice. While this might seem strange, I promise it’s the best way to get that perfect salty, tangy flavor into your chicken without using a thousand ingredients. In fact, it’s what Chick fil A does for their chicken (which is reasoning enough, if you ask me)! Throw in a bit of olive oil in there for some moisture then pop it into the fridge! I love to do this for about 3 hours, but anywhere from 2-6 will do the trick. Either way, it will be delicious!

the hash…

Once you are just about done marinating, go ahead and make the next part of this Crispy Chicken Over Lemon Caper Brussels, the lemon caper brussels sprouts hash. This is a super simple step. Start off with a bag of brussels or pre-shredded brussels. If you start with them whole, make sure you remove the stems first. Then, go ahead and pulse them a few times to get that really fine consistency.  You want it to be more like cabbage and less like sliced brussels. So, if you are going to buy your sprouts pre-shredded, make sure it’s more of this variety than this one. You just don’t want the process to take too long to cook, ya know?

Juicy marinated, golden seared chicken on a simple parmesan briney brussels hash: this Crispy Chicken Over Lemon Caper Brussels is a burst of flavor!

Anyways, you want to crisp up those brussels in just a bit of oil in a super hot skillet. For the best consistency, do not mix your brussels too much during their initial sauté. You want a bit of a char! Once your texture is good, go ahead and toss in the remainder of the fun ingredients. You want some juicy-saltiness from the capers and a bit of extra juice, but also a bite from the parmesan cheese to round things out. Then, with a bit of lemon and s+p for some final seasoning you’re just about done. But, wait, I couldn’t not talk about those breadcrumbs! They add the perfect little crunch. To make your own breadcrumbs, simply pulse a piece of bread (stale is best) in a food processor until large chunks form. Then saute the breadcrumbs in a bit of olive oil or butter until toasty and golden. Season with salt and garlic powder. Alternatively, panko would also work for this. The thicker the breadcrumbs the better for this one! Mix it all up then let it stay warm while you cook your chicken. 

the chicken…

Speaking of which, the breading for this Crispy Chicken Over Lemon Caper Brussels recipe is really very simple. Simply go in with a bit of flour, some panko, and a bit of parm. Oh, and a bit of egg to bind things together. There’s really no need to over-complicate a simple breaded chicken here with various dredging steps. We’re just looking for a subtle crust! Bread everything all up then hit each piece in some hot hot oil! If your skillet is not large enough, you may need to do this in 2 batches to make sure it has room to breathe. If not, the chicken could simply steam and not get crispy at all. Nobody wants that. Texture is absolutely key to this recipe.

Juicy marinated, golden seared chicken on a simple parmesan briney brussels hash: this Crispy Chicken Over Lemon Caper Brussels is a burst of flavor!

how to serve it up…

Cook everything through and get to plating! I love to garnish everything up with just a few toasted pine nuts and some lemon wedges. Then, serve up that chicken over your brussels and dig in! This dish is the absolute perfect fancy lunch or easy dinner. Serve it up for your family on a busy weeknight, or even make it for a classy dinner party recipe. Either way, it will be delicious! As for sides? Really, you’ve got a full meal here. Still, if you wanted to throw some saffron rice, couscous, crusty bread, or pita on the side, that would be delicious. The sky’s the limit with this one!

I hope you love this Crispy Chicken Over Lemon Caper Brussels as much as I do! Let me know what you think in the comments below:))

Crispy Chicken Over Lemon Caper Brussels
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Crispy Chicken Over Lemon Caper Brussels

Recipe by Annie PatrickCourse: Main CourseCuisine: American, FusionDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Marinate time

2+

hours

Juicy marinated, golden seared chicken on a simple parmesan briney brussels hash: this Crispy Chicken Over Lemon Caper Brussels is a burst of flavor!

Ingredients

  • chicken:

  • ¾ cup plain Greek yogurt

  • ¾ cup pickle juice

  • 2 tbsp caper juice

  • ¼ cup olive oil + 2 tbsp olive oil

  • 1.5 lb chicken breasts, sliced or pounded until ½ inch thin

  • 2 eggs, beaten with 2 tbsp water

  • ¾ cup flour*

  • ½ cup panko breadcrumbs

  • ¼ cup parmesan cheese, finely grated

  • 1 tsp salt

  • Freshly ground pepper

  • Lemon wedges and toasted pine nuts, to garnish

  • lemon caper brussels:

  • 2 tbsp olive oil

  • 4 cups shaved brussels sprouts*

  • 2 tbsp capers + 1 tbsp caper juice

  • 1 lemon, juiced

  • ½ cup parmesan cheese, finely grated

  • ⅓ cup panko flakes or homemade breadcrumbs*

  • Salt and pepper, to taste

  • optional: golden raisins

Instructions

  • In a large bowl or freezer bag, toss the chicken with the yogurt, pickle juice, caper juice, and ¼ cup olive oil. Secure tightly and allow the chicken to marinate in the fridge for at least 2 hours, or up to 6 hours.
  • In a large skillet, heat the 2 tbsp olive oil over medium-high heat. Once very hot, toss in the shredded brussels. Sauté for 5-6 minutes. (For the best char, do not mix your brussels too often.) Then, mix in the remainder of the lemon caper brussels ingredients. Reduce the heat to medium-low to stay warm while you prepare the chicken.
  • Once done marinating, remove the chicken from the marinade and pat dry. In a shallow bowl, mix the panko, parmesan, flour, salt, and pepper until combined. In a separate shallow bowl, beat the egg with the water. Dredge each piece through the egg (let any excess egg drip off), then through the flour mixture until fully coated.
  • In a large skillet, heat the 2 tbsp olive oil over medium-high heat. Once hot, add your chicken to the skillet and sear for 4-5 minutes on each side, or until the chicken is cooked through and crisp. If your skillet is not large enough, you may need to do this in 2 batches to make sure it has room to breathe.
  • Serve each piece of crispy chicken over a bed of the lemon caper brussels. Garnish with a lemon wedge and a few toasted pine nuts. Enjoy!

Notes

  • To make your own breadcrumbs, simply pulse a piece of bread (stale is best) in a food processor until large chunks form. Then saute the breadcrumbs in a bit of olive oil or butter until toasty and golden. Season with salt and garlic powder. Alternatively, panko would also work for this. The thicker the breadcrumb the better. 
  • While all-purpose (or a similar variety) flour is best, any type of flour will work well for this recipe. 
  • While you can buy store bought brussels sprouts, I recommend shredding them yourself in a food processor for the best results. Simply pulse the brussels 5-8 times until you get a good consistency.
  • Instead of the pine nuts, you could use walnuts or almonds.
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