Chicken in Lemon Butter Caper Sauce

Chicken in Lemon Butter Caper Sauce – restaurant-quality dinner in 30 minutes! You’ll be blown away after one bite! Lightly breaded chicken pan sautéed and served over pasta with a quick homemade lemon butter caper sauce made from butter, onion, garlic, lemon, white wine, and capers. You won’t believe how easy this is to make! It is a family favorite! #chicken #pasta #lemon #capers

Chicken in Lemon Butter Caper Sauce - restaurant quality! You'll be blown away after one bite! Sautéed chicken, pasta and a quick homemade lemon butter caper sauce. Ready in 15 minutes!

Remember this recipe

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe

Easy Chicken Picatta Recipe

Stop what you are doing right now and put this on your menu tonight. This was THE BEST thing I’ve eaten in recent memory – at home or in a restaurant. I’ve had this on my list of things to make since we went down to Destin at Thanksgiving. We had dinner at Ocean Club, one of my favorite places, and I had chicken in lemon butter caper sauce. It was so delicious. I seriously considered licking my plate. It is the best thing I have eaten in a restaurant in years. I found the recipe for Carrabba’s Lemon Butter Sauce and decided to add capers and recreate my favorite meal!

How to Make Chicken in Lemon Butter Caper Sauce

This dish is surprisingly simple to make. To make the chicken, coat some cutlets in flour and parmesan cheese. Quickly pan sear the chicken and set aside. To make the sauce, melt butter in a saucepan. Add onion and cook until the onion has softened. Add garlic, white wine, lemon juice, salt, pepper, and capers. Slow whisk in more butter until it forms a creamy butter sauce. Plate the cooked chicken and spoon the sauce over it.

  • You can serve the chicken over polenta, cooked pasta, or mashed potatoes.
  • The sauce can be stored at room temperature for up to 2 hours. Be sure to heat the sauce over very low heat when reheating, or it will separate.
  • What are capers? Capers are immature flower buds from the caper bush, which grow all over the Mediterranean. Caper buds are picked before they can bloom into flowers. Then they’re pickled in vinegar or preserved in salt.
  • You can make the sauce first and then pan sear the chicken afterward if you prefer.
Chicken in Lemon Butter Caper Sauce - restaurant quality! You'll be blown away after one bite! Sautéed chicken, pasta and a quick homemade lemon butter caper sauce. Ready in 15 minutes!

What to Serve with Lemon Butter Chicken

This recipe is just as good as the chicken at Ocean Club. I couldn’t believe that I made this at home for pennies on the dollar. Now, this is not a low-cal dish. You should save this dish for a special occasion. That being said, when you make this dish, that’s the special occasion. Now go make it!

We serve this chicken pasta with a salad and some bread. Here are a few of our favorite recipes from the blog that go great with this yummy dish:

Creamy Italiano Salad

Creamy Italiano Salad – our favorite salad!!! Romaine, tomatoes, thinly sliced seedless cucumbers, sliced banana peppers, croutons, parmesan cheese, and…

Garlic Roll Cupcakes

Garlic Roll Cupcakes – great with pasta! Super easy to make with only 4 ingredients! Refrigerated bread sticks, garlic seasoning,…

Crunchy Romaine Toss

Crunchy Romaine Toss – CRAZY GOOD!!! Had this at a dinner party and everyone raved about it. I had to…

Feta Skillet Bread

Feta Skillet Bread – only 4 ingredients! Ready in 15 minutes. Can be a side dish or serve as an…

plate of chicken caper pasta

Chicken in Lemon Butter Caper Sauce

Yield: 4 people
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Chicken in Lemon Butter Caper Sauce – restaurant-quality dinner in 30 minutes! You'll be blown away after one bite! Lightly breaded chicken pan sautéed and served over pasta with a quick homemade lemon butter caper sauce made from butter, onion, garlic, lemon, white wine, and capers. You won't believe how easy this is to make! It is a family favorite!

Ingredients:

Chicken

  • 4 boneless skinless chicken breast halves (or use cutlets)
  • 2 Tbsp grated Parmesan cheese
  • cup flour
  • salt and pepper
  • olive oil
  • 8 -oz angel hair pasta, cooked and drained

Sauce

  • 12 Tbsp cold unsalted butter, cut into 1⁄2-inch pieces, divided
  • 2 Tbsp finely chopped yellow onion
  • 2 garlic cloves, minced
  • cup Pinot Grigio wine I used Cavit
  • 3 Tbsp fresh lemon juice
  • kosher salt
  • pepper
  • 1/4 cup capers, rinsed

Instructions:

Chicken

  • Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated.
  • Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Sauce

  • Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes.
  • Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers.

To Serve

  • Place cooked pasta on plate or pasta bowl. Top with chicken and spoon sauce over chicken and pasta.

Notes:

You can serve the chicken over polenta, cooked pasta, or mashed potatoes.
The sauce can be stored at room temperature for up to 2 hours. Be sure to heat the sauce over very low heat when reheating, or it will separate.
What are capers? Capers are immature flower buds from the caper bush, which grow all over the Mediterranean. Caper buds are picked before they can bloom into flowers. Then they’re pickled in vinegar or preserved in salt.
You can make the sauce first and then pan sear the chicken afterward if you prefer.

Steph

Remember this recipe

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
Chicken in Lemon Butter Caper Sauce - restaurant quality! You'll be blown away after one bite! Sautéed chicken, pasta and a quick homemade lemon butter caper sauce. Ready in 15 minutes!

Categories:

Tags:

You Might Also Like

See All Main Dish

Easy One-Pot Meals

Easy One-Pot Meals – a week’s worth of easy one-pot dinners! All of the recipes are made in one skillet…

Comments

  1. Sounds delicious! I've had something similar at a restaurant. Do you think it would work if I used chicken broth instead of the wine? What temperature do you set your oven at to keep the chicken warm? I love every recipe I've tried from your site!

    1. I make a variation of this often and always use chicken broth instead of wine. It is also called Chicken Piccata and is deliciosu with shrimp instead of chicken.

  2. I don't see any heavy cream or anything really out of the ordinary to make this a calorie loaded dish. I have made this before and totally loved it, wishing I had known about it before. Thanks. I think this is a lower calorie dish than I one I made previously.

  3. When I was first started dating as a teen, one of the first dishes I paid for was a chicken picatta like this and to this day it is still one of my favorites. Pinned this.

  4. julied – I did have enough sauce, but you could double it if you like lots of sauce. I might double it next time – the sauce was SO good.

  5. Made this for dinner last night. It was delicious. I am watching my carbs, so substituted spaghetti squash for the pasta. Yummy! Thanks and keep the great recipes coming!

  6. Wow, that is high praise! I'm on vacation right now, but as soon as I get back, I'll be making this for our special occasion that's coming up soon! Thanks so much 🙂

  7. Cece – you could certainly leave the capers out, but they give the dish a little saltiness. Capers are a berry – they are pickled, so they are a little salty. Make sure to wash them or they will be too vinegary/sour. I don't like tons of them, but I don't mind a few – especially in this dish.

    1. I can't wait to try this delish recipe! Capers are actually tiny flower buds, the smaller, the most desirable. If they continue to grow, they turn into Caper berries, which look very much like an olive. They are not olives nor peppercorns. Thanks for the recipe!

  8. Talk to me about the capers. I have seen them in recipes all my adult life, but have never had them. Would the dish be just as good w/o them? If your description of them doesn't sound appealing to me, could I add something else? Thank you !!

Leave a Comment

Recipe Rating