Best 8 Chicken In Lemon Caper Butter Recipes

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Chicken in lemon caper butter is a classic dish that is both simple to make and bursting with flavor. The combination of bright lemon, salty capers, and rich butter creates a sauce that is perfect for coating tender chicken breasts. This dish is perfect for a quick and easy weeknight meal or a special occasion dinner. Served over rice, pasta, or roasted vegetables, this dish is sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

A rich chicken dish, perfect for a special meal.

Provided by ALISSASMOM

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 9

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Steps:

  • Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
  • Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
  • Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
  • To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g

SAUTEED CHICKEN WITH CAPERS AND LEMON BUTTER



Sauteed Chicken with Capers and Lemon Butter image

This is a super, fast recipe. It comes from an old, out of print cookbook of quick, easy recipes. This is great served over rice or mashed potatoes.

Provided by CarolAnn

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 lb thinly pounded chicken cutlet
salt and pepper (to season)
1 tablespoon butter
1 tablespoon olive oil
1 medium lemon
3 tablespoons water
2 teaspoons capers (drained or more, if preferred)

Steps:

  • Season cutlets with salt and pepper.
  • Grate 1/2 tsp lemon zest and squeeze 2 T juice from the lemon.
  • Set aside.
  • Heat butter and olive oil in a large frying pan over medium heat.
  • Add the chicken and cook, turning once, until golden brown and cooked through (~2-3minutes per side).
  • Remove chicken to serving plates, leaving drippings in the pan.
  • Add 3 T water, lemon juice, lemon zest and capers to the pan and cook, stirring up browned bits from bottom of pan, for about 1 minute.
  • Mash a few of the capers into the sauce with the back of a spoon.
  • Pour the sauce over the chicken and serve.

Nutrition Facts : Calories 246.9, Fat 14.1, SaturatedFat 5, Cholesterol 81.1, Sodium 201, Carbohydrate 5.9, Fiber 2.6, Protein 27

CHICKEN IN LEMON CAPER BUTTER



Chicken in Lemon Caper Butter image

The first dish I ever served to guests and the response I got was so positive I've been making it ever since. Needless to say, it's a very simple recipe. One of the few chicken dishes I still make using bone-in, skin-on chicken parts. When feeding known garlic-lovers, I'll increase the garlic. I generally serve it with noodles. While I post the original amounts from the recipe below, I actually do not measure the butter & lemon juice when I make this, but rather use 1 lemon's worth lemon juice and approximately the same or just slightly more butter, so that the butter comes to about 2-3 Tbs I would guess.

Provided by echo echo

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup butter
2 tablespoons fresh lemon juice
1 teaspoon salt
1 garlic cloves, pressed or 1 garlic clove, minced
1/8 teaspoon pepper
1/2 teaspoon paprika
1 (6 ounce) can sliced mushrooms, drained
1 tablespoon drained capers
1 (3 lb) frying chickens, cut up or 3 lbs chicken parts

Steps:

  • Put the ingredients on the list from butter through capers in a skillet and bring to a boil over medium-high heat.
  • Arrange the chicken in the skillet and bring to a boil again.
  • Cover, lower heat and simmer about 30 minutes until the chicken is tender, turning several times. 4.

BROWN BUTTER CHICKEN FRANCESE WITH LEMON AND CRISPY CAPERS



Brown Butter Chicken Francese with Lemon and Crispy Capers image

This Italian-American classic dish gets a nutty addition of browned butter and a briny crunch from crispy capers. It's sure to be a hit.

Provided by Elena Besser

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 boneless skinless chicken breast halves (7 to 8 ounces each)
1/2 cup canola oil
1/4 cup drained jarred capers, patted dry
2/3 cup all-purpose flour
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
1 lemon, zested and halved, plus 1 lemon sliced into rounds
2 large eggs
3 tablespoons heavy cream
4 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup fresh parsley leaves with tender stems, finely chopped
1 1/2 cups chicken stock
Cooked pasta, rice, and/or vegetables, for serving, optional

Steps:

  • Pat the chicken breasts dry with a paper towel. Press your palm down on a chicken breast and slice the chicken in half with a sharp knife parallel to the cutting board. Repeat with the second chicken breast to make a total of 4 cutlets.
  • Heat the oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the capers and fry until golden brown and crispy, 1 to 2 minutes. Remove from the skillet using a slotted spoon and drain on a paper towel-lined plate. Reserve the oil in the skillet and remove from the heat.
  • Set up a dredging station with 2 shallow bowls or pie plates. Combine the flour with 1/4 cup of the Parmesan, 1 tablespoon kosher salt and the lemon zest in 1 bowl; stir with a fork to combine. Whisk the eggs with 2 tablespoons of the cream in the other bowl.
  • Heat the reserved oil in the skillet over medium heat.
  • Working in an assembly line, dredge 1 chicken cutlet in the seasoned flour and turn to coat both sides; tap off any excess. Dip the chicken cutlet into the beaten eggs and coat both sides, letting any excess drip off. Carefully lower the cutlet into the skillet. Repeat with the remaining chicken cutlets, frying them in a single layer, until the chicken is opaque and golden brown, 4 to 5 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and set aside.
  • Carefully pour off the oil and discard. Wipe out the skillet with a paper towel. Add the butter and cook over medium heat, swirling the skillet occasionally, until the butter bubbles and begins to brown, 1 to 2 minutes. Add the wine and the juice of 1/2 the zested lemon, increase the heat to medium-high and continue to cook, stirring occasionally, until the liquid is reduced and thickened, 5 to 6 minutes.
  • Add the chicken stock to the skillet and continue to cook over medium-high heat, stirring occasionally, until the sauce is reduced and thickened, about 5 minutes.
  • Reduce the heat to medium-low and whisk in the remaining 1 tablespoon cream until emulsified.
  • Taste and adjust the seasoning, if necessary. Return the chicken to the skillet, add the lemon slices and increase the heat to medium. Cook, spooning the sauce over the chicken, until it's warmed through and the lemons have started to soften, 3 to 4 minutes.
  • Divide the chicken among plates, top with the lemon slices and spoon the sauce over the top.
  • Sprinkle with the remaining 1/4 cup of Parmesan, the parsley and fried capers and enjoy.

CHICKEN WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

Lemon lovers will savor the citrus sauce that enhances this moist chicken. The hint of garlic adds to this entree's appeal. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

3 garlic cloves, minced
1 tablespoon canola oil
4 boneless skinless chicken breast halves (5 ounces each)
Dash salt and pepper
1 cup cold water, divided
1/4 cup reduced-sodium chicken broth
1 tablespoon butter-flavored sprinkles
1 tablespoon lemon juice
1 reduced-sodium chicken bouillon cube
1 tablespoon cornstarch
3 tablespoons capers, drained
1 teaspoon olive oil

Steps:

  • In a large skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add the chicken; sprinkle with salt and pepper. Cook for 5-7 minutes on each side or until a thermometer reads 17-°. Remove and keep warm. , In a small bowl, combine 3/4 cup water, broth, butter-flavored sprinkles, lemon juice and bouillon; add to skillet. , Combine cornstarch and remaining water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in capers and olive oil. Return chicken to pan; turn to coat. Serve chicken with sauce.

Nutrition Facts : Calories 213 calories, Fat 8g fat (1g saturated fat), Cholesterol 79mg cholesterol, Sodium 598mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN IN LEMON BUTTER CAPER SAUCE RECIPE - (4.6/5)



Chicken in Lemon Butter Caper Sauce Recipe - (4.6/5) image

Provided by PineyCook

Number Of Ingredients 16

Sauce
12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, divided
2 Tbsp finely chopped yellow onion
2 garlic cloves, minced
1 ⁄3 cup Pinot Grigio (I used Cavit)
3 Tbsp fresh lemon juice
Kosher salt
pepper
1/4 cup capers, rinsed
Chicken
4 boneless, skinless chicken breast halves (or use cutlets)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
olive oil
8 oz angel hair pasta, cooked and drained

Steps:

  • 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.

CHICKEN PICCATA WITH CAPERS



Chicken Piccata with Capers image

This is a quick and easy recipe for chicken piccata with a caper sauce.

Provided by Sandra1980

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

4 (6 ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
  • Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
  • Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
  • Drizzle sauce over and around the chicken; garnish with parsley.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 9.6 g, Cholesterol 111.4 mg, Fat 11.8 g, Fiber 0.5 g, Protein 39.3 g, SaturatedFat 3.8 g, Sodium 386.6 mg, Sugar 0.7 g

CREAMY LEMON BUTTER CHICKEN RECIPE BY TASTY



Creamy Lemon Butter Chicken Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, paprika, salt, pepper, unsalted butter, garlic, heavy cream, parmesan cheese, lemon, fresh baby spinach, dried thyme, chicken broth

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

6 bone-in, skin-on chicken thighs
1 tablespoon paprika
salt, to taste
pepper, to taste
3 tablespoons unsalted butter
3 cloves garlic
½ cup heavy cream
¼ cup parmesan cheese
1 lemon, juiced
2 cups fresh baby spinach
1 teaspoon dried thyme
1 cup chicken broth

Steps:

  • Season chicken thighs with salt, pepper, and paprika.
  • Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
  • Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
  • Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
  • Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
  • Enjoy!

Nutrition Facts : Calories 713 calories, Carbohydrate 22 grams, Fat 47 grams, Fiber 2 grams, Protein 52 grams, Sugar 4 grams

Tips:

  • For the best flavor, use fresh lemon juice and capers.
  • If you don't have capers, you can substitute chopped green olives or cornichons.
  • You can also add other herbs to the sauce, such as parsley, dill, or thyme.
  • If you want a thicker sauce, you can add a cornstarch slurry.
  • To make the sauce ahead of time, simply combine all of the ingredients in a jar or container and refrigerate for up to 2 weeks.

Conclusion:

Lemon caper sauce is a versatile and delicious sauce that can be used on a variety of dishes. It is perfect for fish, chicken, pork, and vegetables. The bright lemon flavor and briny capers add a pop of flavor to any dish. Whether you are looking for a quick and easy weeknight meal or a more elegant dinner party dish, lemon caper sauce is a great option.

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