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!

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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:

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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!

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Comments

  1. OMG! This was off the charts delicious! I kept the chicken warm in the oven while the sauce cooked. Then I put the chicken in the sauce while I drained the pasta, tossed the pasta in the sauce and we had ourselves a feast! Thank you, thank you!!!

  2. This dish is so flavorful. Reminds me of a pasta salad I love, but the chicken is off the charts good.
    Thank you bunches.

  3. There is nothing "plain" about this chicken! Your BBQ Ranch Grilled Chicken was such a success, we will try this one next.

  4. How much do you think the pinot grigio affects the flavor of the sauce? We don't drink and I dont want to buy it just for this recipe unless it would suffer a lot for using chicken broth instead. Also, capers aren't berries (although they are sometimes called caper berries) or peppercorns- they're actually unripened flower buds. Pretty crazy huh? http://en.wikipedia.org/wiki/Caper

  5. Darn – completely forgot why I was responding! Was going to write:
    LOVE capers. They are pickled fresh (not dried) peppercorns! Pepper-y flavor plus salt flavor from pickling. Easy to find them jarred in pickling brine, but their flavor is truer (better) if you can find them salt packed. I had to order salt packed online. Some folks don't like the vinegary ones, but most folks like the salt/pepper flavor of the salt packed ones. Gotta rinse and drain before use with both types. I sneak them into a lot of bland foods for a little "Pop Zing"

    Thanks Wende for the spaghetti squash idea to lower calories and carbs! Gotta try that. And Thanks Steph for this version with the breading – you've given me the idea to bread my breaded-chicken loving hubby's chicken breast, hope he might would like this version better than my version!

  6. This is one of my fav dishes at any Italian restaurant! may I suggest trying this without the flour dredge? my fav restaurant version of this dish contains no flour, just season the chicken with salt and pepper, and saute in EVOO and a tablespoon or two butter. optional to dip chicken in an egg wash. Cooks up fast. Then the sauce, without flour, uses about half the butter and less wine (I don't measure them). But if you add the drained noodles directly to the (large) skillet and sauce, gently fold them around for a minute or two, it seems to thicken quite nicely from the starch of the noodles. (not enough sauce, add noodle water) Less butter and wine, no flour = Less calories. Dust the plate with parm and the flavor is very similar, but the flavor of the chicken without the flour seems to shine through I think. But then I'm not that keen on breading on my chicken – for that I almost lose my southern heritage claims, I know, but hey, I've got to cut calories somewhere. The breading just absorbs so much oil, and that's where I can cut the fat calories down and still have the flavor

  7. My favorite meal is just this except stuffed with prosciutto and provolone. Its at Carrabbas and is called Pollo Rosa Maria. Love it!

  8. I don't flatten my chicken but I add the wine and butter and lemon juice to the pan and cover it to cook. I use canned / jarred artichoke hearts instead of capers sometimes. We serve ours on rice a roni parmesian noodles.

  9. Love this type of dish. Capers and caper berries are favorites of ours. I always brine my chicken breasts in buttermilk for several hours up to all day before cooking them. So tender and juicy. I might add a little spinach at the end when I make it. Yum.

  10. 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. It should be fine with chicken broth. I make the chicken last, so it is warm. If you need to keep it warm, I would put the oven on the lowest setting.

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