Transform pantry staples into restaurant-level fare with this fast and easy recipe!
If you saw this recipe title and thought it sounded a lot like chicken piccata—you’re right. This chicken with lemon-caper sauce recipe is, essentially, a variation of chicken piccata. It involves pounding chicken breasts, dredging them in flour, then pan-frying them with a lemony butter sauce and beautifully briny capers. Call it what you like, but this is definitely one of my favorite ways to prepare and serve chicken. This dish has layers of flavor from the savory garlic, acidic wine and lemon juice, and intensely tangy capers. Plus, the butter delivers a wonderful creaminess without resorting to heavy cream.
I can’t believe it took over two decades for me to actually try some variation of this gorgeous dish. A friend prepared it for me back in 2020, and I instantly loved it. It’s amazing what 30 minutes and a good whisk can do! It’s become one of my go-to meals when I want something hearty and impressive but don’t have a ton of time. Also, I’ve found that even kids love it, which feels like the ultimate test.
Ingredient highlight: what are capers?
When I was little, I thought capers were just adorably tiny olives. In fact, capers are the small, tangy, unopened flower buds of the caper bush (Capparis spinosa), a hardy perennial native to the Mediterranean region. These dark green buds are typically pickled in brine or packed in salt, which enhances their sharp, salty, and mildly lemony flavor. Capers are a classic ingredient in Mediterranean and Italian cuisines, used both as a garnish and to add a burst of flavor to sauces (like the lemon-caper sauce in this recipe), as well as to dishes featuring fish, chicken, pasta, or salads.
The caper bush also produces caper berries, which are the fruit that forms after the flowers bloom. Capers and caper berries have distinct culinary uses. Capers are small, intense, and tangy, while caper berries are larger, milder, and slightly more bitter. Both add unique flavor, but capers are prized for their ability to bring a bright, savory edge to many dishes.
Pro tip: Capers are usually very salty or vinegary straight from the jar, so it’s a good idea to rinse them before adding them to recipes if you want a more balanced flavor.
How do I store leftovers?
If you have leftovers, it’s best to keep the chicken and sauce in separate airtight containers to prevent the flour-coated chicken from becoming soggy. Store them in the fridge for up to 4 days. You can also freeze this dish for up to 4 months. Thaw overnight in the fridge. Reheat on the stovetop or in the oven until the internal temp reaches 165°F.
Serving suggestions
This dish pairs well with numerous sides and appetizers. Try serving it with a heaping side of Roasted Zucchini And Squash or Roasted Sweet Potatoes And Carrots. I also really love it with a simple pasta dish—this Homemade Pasta recipe is truly magical. This Sautéed Broccolini is another great pairing. Lastly, for a hands-off option, try these out-of-this-world Air-Fryer Baby Potatoes. However you choose to enjoy this meal, it’s sure to become one of your new favorites.
Ingredients
- 4 chicken breasts boneless, skinless, about 1 lb total
- Kosher salt to taste
- Black pepper to taste
- 1/2 teaspoon garlic powder
- 2/3 cup all-purpose flour
- 1 1/2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 2 tablespoons capers drained
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon fresh parsley chopped
- Lemon wedges for serving, optional
Instructions
- Evenly pound the chicken breasts to ensure a consistent thickness. Season both sides with salt, pepper, and garlic powder, then dredge them in flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and just cooked through, about 3-4 minutes per side. Move the chicken to a plate and set aside.
- Add the white wine to the same skillet and use a spatula to deglaze the browned bits. Incorporate the lemon juice and capers, allowing the mixture to simmer for 2-3 minutes. Reduce the heat and gradually swirl in the butter until the sauce becomes shiny and slightly thickened.
- Place the chicken back in the skillet and ladle the sauce on top. Allow the chicken to heat in the sauce for approximately 1 minute.
- Garnish the chicken with freshly chopped parsley and serve immediately, with lemon wedges on the side, if you wish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment