If you're looking for a dish that's both elegant and easy enough for a weeknight, lemon caper chicken fits the bill! It’s tender and juicy, full of bright flavor, and ready in under 30 minutes.
I absolutely love making this lemon caper chicken recipe on a weeknight. We don’t always have the chance to go out to dinner on weekdays now that we’re parents (and babysitters don’t come cheap…), so this recipe makes a great date night in. But the kicker is that I don’t have to spend a ton of time making it even though it tastes restaurant-quality. Just 10 minutes of prep and we’re good to go!
Why This Lemon Caper Chicken Is the Perfect Weeknight Dinner
Here’s why this flavorful, easy-to-make dish deserves a spot on your dinner table.
- Done in only 30 minutes. After that 10 minutes of prep I mentioned above, cooking takes 20 minutes and then dinner’s on the table ready for you to dig in!
- Simple ingredients. The ingredient list for this lemon caper chicken is short and surprisingly budget-friendly for something with such high-end flavor. I love using everyday ingredients to make something that tastes special!
- Versatile serving options. Like my Salsa Chicken and Italian Dressing Chicken recipes, this lemon caper chicken recipe can be served in many different ways. You can pair it with pasta, rice, or mashed potatoes for a hearty meal. Or you can serve it with a side of salad or steamed vegetables for a lighter option.
What You'll Need
Aside from the capers, these are all very basic, everyday ingredients! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the chicken:
- Chicken breasts – You can substitute with boneless, skinless thighs for a juicier option, or swap in chicken tenders.
- Flour or cornstarch – Use cornstarch to keep this recipe gluten-free.
- Salt and pepper
- Olive oil
For the sauce:
- Unsalted butter – You can use plant-based butter to make this dairy-free.
- Garlic – Fresh garlic adds a savory baseline flavor to the sauce.
- Low-sodium chicken broth – Regular chicken broth can be used, but since the capers are pretty briny, I like using low-sodium. Instant Pot Chicken Bone Broth would also work.
- Lemon juice – Freshly squeezed lemon juice gives the best flavor.
- Capers – Rinse them thoroughly to reduce their brininess before using.
So What ARE Capers, Anyway?
We know that they’re little green things that they taste good. But are they related to olives? Something else?
Capers are actually flower buds that grow on a bush found in Mediterranean countries like Italy, Spain, and Greece. The buds are picked before they bloom into flowers and then pickled and brined to preserve their delicate flavor. When preserved like this, they’re lemony, salty, tangy, and just completely unique. There’s really nothing else like them!
How to Make Lemon Caper Chicken
The full instructions for this recipe are in the printable card below, but here’s an overview of the steps involved.
- Prep the chicken. Slice the chicken breasts in half width-wise, then pound them thin. Season with salt and pepper and dredge in cornstarch or flour.
- Cook the chicken. Warm the olive oil in a skillet set over medium-high heat. Cook the chicken for 3 to 4 minutes, then flip and cook a minute or two more. Transfer to a plate and drain off most (but not all) of the grease from the skillet.
- Make the sauce. Add the garlic to the skillet; once fragrant, pour in the broth and deglaze the pan. Simmer for 8 minutes, then stir in the lemon juice and capers and cook 5 minutes more. Add the butter and let it melt.
- Put it all together. Add the chicken to the skillet and spoon the sauce over it. Garnish with parsley if desired and serve the chicken breasts with the lemon caper sauce.
Tips for Success
These tips will ensure your lemon caper chicken is perfect!
- Make sure the chicken is evenly pounded. Pound the chicken to an even thickness; if there are very thin edges, trim them off because the thinner parts will get rubbery before the rest of the chicken cooks through.
- Don’t overcrowd the skillet. Work in batches if necessary to get a nice golden crust on each side.
- Add some Parmesan. You can add 2 tablespoons of grated Parmesan to the flour or garnish the lemon caper chicken with Parmesan. Or both!
- Give it more lemon flavor. You can add slices of lemon to the pan when you add the chicken back in, or zest a lemon into the sauce.
Serving Suggestions
Like I mentioned above, you have SO many options when it comes to serving this lemon caper chicken. You can make it a more decadent dinner with dishes like Butternut Squash Quinoa Risotto, Creamy Mushroom Pasta, or Dairy-Free Mashed Potatoes. Or go in a lighter direction by serving the chicken over a bed of greens or Mashed Cauliflower.
How to Store and Reheat Leftovers
- Refrigerator: Store any leftover lemon caper chicken in an airtight container and refrigerate for 3 to 4 days.
- Freezer: If you have more leftovers than you can eat within a few days, consider freezing them for later use. It’s not ideal (the texture won't be as good afterwards), but it will work! Place the cooled leftovers in an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw in the fridge before reheating.
- To reheat: You can reheat this chicken in the microwave, on the stove, or in a 350ºF oven (I put it in a dish and cover it with foil to keep it from getting dry).
More Easy Chicken Recipes
Lemon Caper Chicken
Ingredients
For the chicken:
- 1.5 pound chicken breasts
- 5 tablespoons flour or cornstarch
- Salt and pepper to taste
- 3 tablespoons olive oil
For the sauce:
- 3 tablespoons unsalted butter
- 1 clove garlic minced
- 1 cup low-sodium chicken broth
- 3 tablespoons lemon juice
- 2 tablespoons capers rinsed and drained
Instructions
Prepare the chicken:
- Cut the chicken breasts in half, width by width. Place the chicken between two pieces of plastic wrap, and pound with a meat mallet until it is ¼-inch thick or less.
- Season the chicken to taste with salt and pepper.
- Add flour or cornstarch to a shallow dish. Coat the chicken with the flour or cornstarch, pressing it down to adhere, and then shake off the excess.
Cook the chicken:
- Cook the chicken: heat olive oil in a large skillet over medium-high heat. Add the chicken to the skillet, trying not to overcrowd it. Cook the chicken for 3-4 minutes on one side. Flip the chicken and cook for 1-2 minutes.
- Remove the chicken from the skillet and make the sauce. Drain excess fat from the skillet, leaving a thin coating on the skillet.
Prepare the sauce:
- Add all the ingredients: add garlic to the skillet. Cook until fragrant.
- Pour in the chicken stock and stir, scraping any browned bits.
- Simmer the sauce for 8 minutes.
- Add lemon juice and capers and simmer for another 5 minutes. Add butter and allow it to melt. Swirl the pan around to make it faster.
Assemble the dish:
- Add the chicken to the skillet and coat it with sauce and capers. You can garnish it with some chopped parsley.
- Serve chicken warm, drizzled with sauce.
Notes
- For a GF version, use cornstarch or GF flour.
- For this recipe, you can also use chicken tenders.
- For extra flavor, add 2 tablespoons of parmesan to your flour. Combine it and use it to coat the chicken.
- For extra lemon flavor, add a few lemon slices to the chicken or some extra lemon rind.
Nutrition
