This Lemon Caper Chicken recipe is something I make when I want a tasty meal that’s also quick and easy. It’s great for a regular weeknight, but it’s also nice enough to serve to friends.

The lemon taste mixed with the salty capers makes a sauce that’s really yummy on top of the chicken.

It’s a dish that feels cozy and a little bit special, all at once. I think you’re going to like it!

Recipe Overview

This dish is about chicken cooked in a pan with a bright, tangy sauce. Think of soft, juicy chicken with a strong lemon flavor and salty bursts of capers.

The sauce is light but full of flavor. It’s a good choice even if you don’t want something heavy.

It doesn’t take long to make, so it’s perfect for busy nights.

You can serve it with lots of different sides. I like it with pasta, rice, or just a simple salad. Roasted veggies like asparagus or broccoli are also great with it.

It’s a meal you can change up based on what you have.

Ingredients for Lemon Caper Chicken

1 ½ pounds of chicken breasts without bones or skin (about 3-4 pieces)
Salt and pepper (the kind you grind) to your liking
¼ cup of regular flour
2 tablespoons of olive oil
2 tablespoons of butter (not salted)
½ cup of chicken broth
¼ cup of lemon juice (from about 2 lemons)
2 tablespoons of capers (with the liquid drained)
2 tablespoons of chopped fresh parsley (if you want, for decoration)

A quick tip about the chicken: You can buy chicken cutlets to save time.

If you don’t have fresh lemons, bottled lemon juice is okay, but fresh tastes better!

For capers, I like the small ones, but any kind will work. If you’re out of chicken broth, you can use vegetable broth instead.

Step-by-Step Instructions

First, get the chicken ready. If your chicken breasts are thick, you’ll want to flatten them to about ½ inch thick. This helps them cook fast and evenly. You can put the chicken between two pieces of plastic wrap and gently hit them with a meat hammer or the bottom of a heavy pan.
Sprinkle salt and pepper on both sides of the chicken.
Put the flour in a wide, shallow bowl. Dip each chicken breast in the flour, and shake off any extra. This flour coating helps the chicken get brown and makes the sauce a little thicker.
Heat the olive oil and butter in a big pan over medium-high heat. When the butter is melted and the pan is hot, put the chicken in.
Cook the chicken for about 5-7 minutes on each side, until it’s golden brown and cooked all the way. The inside should be 165°F. Don’t put too much chicken in the pan at once; cook in batches if you need to.
Take the cooked chicken out of the pan and put it on a plate.
Turn the heat down to medium. Pour the chicken broth and lemon juice into the pan. Use a spoon or spatula to scrape up any brown bits from the bottom of the pan – that’s where the flavor is!
Let the sauce bubble gently for about 2-3 minutes, until it gets a little thicker.
Stir in the capers.
Put the chicken back in the pan, and spoon the sauce over it. Let it simmer for another minute or two, to heat the chicken and mix the flavors.
Sprinkle with fresh parsley, if you like. Serve right away.

Variations & Tips

For a richer sauce, you can add a tablespoon of heavy cream or a little piece of butter at the very end.
Add some sliced mushrooms to the pan with the chicken broth for more flavor.
If you want to make this ahead, cook the chicken and make the sauce separately. Keep them in the fridge, then mix and reheat when you’re ready to eat.
Keep any leftovers in a sealed container in the fridge for up to 3 days.
Reheat gently in a pan over medium-low heat, or in the microwave. Add a little chicken broth or water if the sauce is too thick.
As I said, this goes well with almost anything! Try it with pasta, rice, mashed potatoes, or roasted veggies. A fresh green salad is also a good choice.

Key Details for Lemon Caper Chicken

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Stuff you’ll need: Big skillet, meat mallet (or heavy skillet), shallow dish, tongs or spatula

FAQ

Can I use chicken thighs instead of breasts?

Yes, you can! Chicken thighs without bones and skin will work. Just cook them a bit longer if needed, until they reach 165°F inside. Thighs might take longer to cook than breasts.

What if I don’t have capers?

If you don’t have capers, you can use chopped green olives for a similar salty taste. Or, just leave them out. It will still taste good!

Can I make this recipe without gluten?

Yes! To make it gluten-free, use a gluten-free flour mix, almond flour, or cornstarch instead of regular flour.

How do I know when the chicken is cooked?

The best way is to use a meat thermometer. Stick it in the thickest part of the chicken, and it should be 165°F. If you don’t have a thermometer, cut into the thickest part – the juices should be clear, and there should be no pink color.

Can I add garlic?

Sure! Garlic would be tasty. Add 1-2 minced garlic cloves to the pan after you take out the chicken, and cook for about 30 seconds before adding the chicken broth and lemon juice.

My sauce is too thin. What should I do?

If your sauce is too thin, let it bubble gently for a few more minutes to make it thicker. You can also mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, and then stir that into the sauce. It should get thicker in a minute or two.