I get silky lemon butter caper sauce, juicy sautéed chicken, and twirls of pasta that look straight out of a restaurant. This 30-minute dinner has bright, buttery, briny magic in every forkful.
I’m obsessed with this Chicken in Lemon Butter Caper Sauce because it tastes like I ordered the sharpest, sauciest plate at a little corner spot and then refused to share. The chicken stays juicy, the sauce hits bright and buttery, and the capers bring that salty little pop I always want more of.
I love how it clings to every bite without feeling heavy or fussy. And the whole thing has that briny, lemony bite that makes me keep going back for “just one more” forkful.
Fast, glossy, punchy. My kind of dinner when I want something seriously satisfying.
Ingredients
- Chicken keeps it hearty and protein-packed without feeling too heavy.
- Salt and pepper wake everything up.
Simple, but totally necessary.
- Flour gives the chicken that light, golden crust you’ll want.
- Olive oil helps brown the chicken without making it greasy.
- Butter makes the sauce glossy, rich, and honestly kind of addictive.
- Shallot adds a soft, slightly sweet bite in the background.
- Garlic brings that cozy, savory flavor everyone notices first.
- White wine adds a little tang and makes the sauce taste fancy.
- Chicken broth keeps the sauce savory and pulls everything together.
- Lemon juice makes it bright, fresh, and not too rich.
- Plus, lemon zest adds extra zing without more liquid.
- Capers bring salty little pops that make each bite better.
- Pasta soaks up the sauce, which is basically the whole point.
- Parsley adds freshness and a little color at the end.
- Red pepper flakes give a tiny kick if you’re into that.
Ingredient Quantities
- 1 pound boneless skinless chicken breasts (about 2 medium), pounded or sliced into cutlets
- Salt and freshly ground black pepper, to taste
- 1/4 cup all purpose flour, for dredging
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- 1/4 cup dry white wine (or extra chicken broth)
- 1 cup low sodium chicken broth
- 1/4 cup fresh lemon juice (about 1 to 2 lemons)
- 1 teaspoon lemon zest
- 2 tablespoons capers, rinsed and drained
- 8 ounces pasta (spaghetti, linguine, or your choice), cooked according to package directions
- 2 tablespoons chopped fresh parsley
- Pinch of crushed red pepper flakes, optional
How to Make this
1. Season chicken with salt and pepper, then dredge lightly in flour, shaking off excess.
2. Heat olive oil and 2 tablespoons butter in a large skillet over medium high heat until butter foams.
3. Add chicken cutlets and cook 3 to 4 minutes per side until golden brown and cooked through; transfer to a plate and tent with foil.
4. Reduce heat to medium and add remaining 2 tablespoons butter to the skillet; add shallot and cook 1 minute until softened.
5. Add garlic and cook 30 seconds until fragrant. Pour in white wine to deglaze the pan, scraping up brown bits, and simmer 1 to 2 minutes to reduce slightly.
6. Stir in chicken broth, lemon juice, lemon zest, and capers; simmer 3 to 4 minutes until sauce reduces and flavors concentrate.
7. Return chicken to the skillet and spoon sauce over to heat through 1 to 2 minutes. Stir in the cooked pasta to coat with sauce, or serve pasta plated and spoon sauce and chicken on top.
8. Swirl in any remaining butter to finish the sauce for a glossy texture.
9. Sprinkle with chopped parsley and a pinch of crushed red pepper flakes if using, then serve immediately.
Equipment Needed
1. Large heavy skillet (10 to 12 inch)
2. Pasta pot with lid and a colander
3. Meat mallet or rolling pin and cutting board
4. Chef knife and small paring knife
5. Shallow dish or plate for dredging flour
6. Tongs and a spatula or turner
7. Measuring cups and measuring spoons
8. Wooden spoon or silicone spatula for stirring sauce
9. Small bowl and fork or whisk for lemon juice and zest
10. Aluminum foil and serving platter or plates
FAQ
Chicken In Lemon Butter Caper Sauce Recipe Substitutions and Variations
- Chicken breasts: boneless skinless chicken thighs, trimmed and pounded to even thickness (more forgiving, juicier)
- All purpose flour for dredging: cornstarch or arrowroot (gives a lighter, crisper coating and is gluten free)
- Dry white wine: extra low sodium chicken broth or a 1 tablespoon white wine vinegar plus water to equal volume (keeps acidity without alcohol)
- Capers: chopped green olives or drained chopped dill pickles (similar briny, tangy flavor)
Pro Tips
1. Pound the chicken to an even thickness so it cooks through without drying. Thinner cutlets also brown faster, which helps keep the sauce bright and fresh tasting.
2. Dust the chicken lightly with flour and shake off the excess. Too much flour will make the sauce cloudy and gummy; just a whisper of coating gives a nice crust and helps the sauce cling.
3. Use the wine or extra broth to really scrape up the browned bits from the pan. That fond is where most of the flavor lives, and a good deglaze will deepen the sauce without adding more ingredients.
4. Cook the pasta to just before tender, then finish it in the sauce with a splash of reserved pasta water if needed. The starch in the water helps the sauce bind to the pasta and gives a silkier finish.
5. Add the last tablespoon of butter off the heat and let the chicken rest in the sauce for a minute before serving. That small step makes the sauce glossy and lets the juices redistribute so the chicken stays juicy.
Chicken In Lemon Butter Caper Sauce Recipe
I get silky lemon butter caper sauce, juicy sautéed chicken, and twirls of pasta that look straight out of a restaurant. This 30-minute dinner has bright, buttery, briny magic in every forkful.
4
servings
600
kcal
Equipment: 1. Large heavy skillet (10 to 12 inch)
2. Pasta pot with lid and a colander
3. Meat mallet or rolling pin and cutting board
4. Chef knife and small paring knife
5. Shallow dish or plate for dredging flour
6. Tongs and a spatula or turner
7. Measuring cups and measuring spoons
8. Wooden spoon or silicone spatula for stirring sauce
9. Small bowl and fork or whisk for lemon juice and zest
10. Aluminum foil and serving platter or plates
Ingredients
-
1 pound boneless skinless chicken breasts (about 2 medium), pounded or sliced into cutlets
-
Salt and freshly ground black pepper, to taste
-
1/4 cup all purpose flour, for dredging
-
2 tablespoons olive oil
-
4 tablespoons unsalted butter, divided
-
1 small shallot, finely minced
-
3 cloves garlic, minced
-
1/4 cup dry white wine (or extra chicken broth)
-
1 cup low sodium chicken broth
-
1/4 cup fresh lemon juice (about 1 to 2 lemons)
-
1 teaspoon lemon zest
-
2 tablespoons capers, rinsed and drained
-
8 ounces pasta (spaghetti, linguine, or your choice), cooked according to package directions
-
2 tablespoons chopped fresh parsley
-
Pinch of crushed red pepper flakes, optional
Directions
- Season chicken with salt and pepper, then dredge lightly in flour, shaking off excess.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium high heat until butter foams.
- Add chicken cutlets and cook 3 to 4 minutes per side until golden brown and cooked through; transfer to a plate and tent with foil.
- Reduce heat to medium and add remaining 2 tablespoons butter to the skillet; add shallot and cook 1 minute until softened.
- Add garlic and cook 30 seconds until fragrant. Pour in white wine to deglaze the pan, scraping up brown bits, and simmer 1 to 2 minutes to reduce slightly.
- Stir in chicken broth, lemon juice, lemon zest, and capers; simmer 3 to 4 minutes until sauce reduces and flavors concentrate.
- Return chicken to the skillet and spoon sauce over to heat through 1 to 2 minutes. Stir in the cooked pasta to coat with sauce, or serve pasta plated and spoon sauce and chicken on top.
- Swirl in any remaining butter to finish the sauce for a glossy texture.
- Sprinkle with chopped parsley and a pinch of crushed red pepper flakes if using, then serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 236g
- Total number of serves: 4
- Calories: 600kcal
- Fat: 25g
- Saturated Fat: 9.5g
- Trans Fat: 0.1g
- Polyunsaturated: 1.5g
- Monounsaturated: 9.5g
- Cholesterol: 128mg
- Sodium: 450mg
- Potassium: 400mg
- Carbohydrates: 48g
- Fiber: 2g
- Sugar: 1g
- Protein: 42.5g
- Vitamin A: 355IU
- Vitamin C: 7.5mg
- Calcium: 50mg
- Iron: 1.5mg