Best 5 Skillet Lemon Chicken With Capers Recipes

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Skillet lemon chicken with capers is a delightful dish that combines the bright flavor of lemon with the salty tang of capers. The chicken is seared until golden brown, then simmered in a flavorful sauce made with lemon juice, white wine, and chicken broth. The capers add a briny, slightly bitter flavor that complements the chicken and lemon perfectly. This dish is easy to make and can be served with a variety of sides, such as rice, pasta, or roasted vegetables.

Here are our top 5 tried and tested recipes!

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

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

LEMON CHICKEN SKILLET



Lemon Chicken Skillet image

This delicious chicken dinner will be on your table in about 30 minutes. Garnish with extra lemon zest on top if you like.

Provided by thedailygourmet

Categories     Main Dishes     Pasta     Chicken

Time 30m

Yield 6

Number Of Ingredients 18

12 ounces gemelli pasta
1 tablespoon olive oil
1 tablespoon butter
1 ½ pounds boneless, skinless chicken breast, cut into 2-inch strips
½ teaspoon Italian seasoning
¼ teaspoon granulated garlic
¼ teaspoon salt
½ cup quartered portobello mushrooms (optional)
1 tablespoon vegetable oil
1 tablespoon butter
4 cloves garlic, minced
2 sprigs fresh thyme
1 small lemon, zested and juiced
2 tablespoons Chardonnay wine
2 tablespoons flour
13 ounces chicken broth
8 ounces fresh spinach
5 ounces shredded Gruyere cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gemelli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup pasta cooking water.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add 1 tablespoon butter and allow to melt. Season chicken strips with Italian seasoning, garlic granules, and salt. Once butter is melted, add seasoned chicken strips and cook until strips are a golden color, about 5 minutes. Add portobello mushrooms and cook until softened, about 5 minutes.
  • Remove chicken and mushrooms from the skillet. Set aside on a plate and keep warm.
  • Wipe out skillet and add 1 tablespoon oil and 1 tablespoon butter. Melt butter over medium heat and add garlic; cook until fragrant, about 30 seconds. Add thyme sprigs and lemon zest. Cook for 30 seconds, stirring often. Pour in wine and lemon juice. Continue to cook and stir until sauce has reduced by half, about 3 minutes. Whisk in flour to thicken sauce and create a roux. Gradually add broth, whisking continuously, until you have a thick sauce. Add spinach and cook for 1 minute.
  • Stir in 1/2 of the Gruyere cheese and stir until well combined. Once cheese has melted, add remaining cheese and stir until melted. If sauce is too thick, gradually stir in reserved pasta cooking water to thin out the sauce.
  • Add cooked pasta to the skillet and toss until well combined with the sauce. Add chicken and mushrooms, adjust seasoning to taste, and serve immediately.

Nutrition Facts : Calories 552.3 calories, Carbohydrate 48.3 g, Cholesterol 106.9 mg, Fat 21.3 g, Fiber 3.7 g, Protein 42.2 g, SaturatedFat 8.9 g, Sodium 596 mg, Sugar 2.7 g

CHICKEN WITH LEMON-CAPER SAUCE



Chicken With Lemon-Caper Sauce image

Found this recipe in April 2008 "Taste of Home" Magazine, tried it and loved it. Fairly simple to make, attractive presentation and wonderful blend of flavors with a just a hint of garlic and a wonderful citrus flavor. There are other similar recipes here, but this one is a little differant and my family really loved it. I served w/steamed white rice and spooned the extra sauce over that and it made for a lovely dinner.

Provided by Bonnie G 2

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • In a large skillet coated with cooking spray, cook and stir garlic over medium heat for 2-3 minutes or until browned.
  • Add chicken, sprinkle with salt and pepper.
  • Cook for 4-5 minutes on each side or until juices run clear.
  • Remove and keep warm.
  • In a small bowl, combine 3/4 cup water, broth, butter-flavored sprlinkles, lemon juice and bouillon.
  • Add to the Skillet.
  • Combine cornstarch and remaining water until smooth.
  • Gradually stir into skillet.
  • Bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
  • Stir in capers and oil.
  • Add chicken; turn to coat.
  • Serve chicken with sauce.

Nutrition Facts : Calories 158.2, Fat 2.9, SaturatedFat 0.6, Cholesterol 68.6, Sodium 503.2, Carbohydrate 3.5, Fiber 0.3, Sugar 0.4, Protein 28

SKILLET CREAMY LEMON CHICKEN



Skillet Creamy Lemon Chicken image

This was an existing recipe on here but made some changes to my liking. ¥¥ Because my family loves to put the chicken over pasta with the same sauce, I doubled the sauce ingredients. We LOVE lemon and tangy chicken but if you're not a fan of it then cut back the lemon juice & lemon vinegar. I also added some other ingredients to my personal liking...hope you enjoy it!!

Provided by Gatorbek

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

6 medium boneless skinless chicken breasts, cut into cubes
olive oil
2 tablespoons garlic butter (I use Land O'Lakes)
2 tablespoons garlic, minced or 1 tablespoon garlic paste
3 cups chicken stock
1/3 cup heavy cream
1 1/2-2 tablespoons lemons or 1 1/2-2 tablespoons vinegar
1 cup dry white wine
1/4 cup lemon juice (to taste)
2 tablespoons capers, drained and chopped
1 tablespoon fresh parsley, chopped

Steps:

  • In a nonstick skillet, heat olive oil over med high.
  • Stir in garlic butter until melted.
  • Add chicken.
  • Cook 5 min to brown, then reduce heat to med.
  • Turn chicken and cook about 4-5min more until juice runs clear when pierced.
  • Transfer chicken to a warm dish.
  • Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
  • In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
  • Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
  • Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter and the heavy cream, simmer until thickened.
  • Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
  • **This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top.
  • Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.

Nutrition Facts : Calories 262.7, Fat 9.4, SaturatedFat 4.1, Cholesterol 97.2, Sodium 401.4, Carbohydrate 7.4, Fiber 0.2, Sugar 2.6, Protein 28.7

Tips:

  • Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling during the cooking process.
  • Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If possible, buy your ingredients from a farmers market or local grocery store.
  • Don't overcrowd the pan: When searing the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
  • Use a non-stick skillet: A non-stick skillet will help prevent the chicken from sticking to the pan. If you don't have a non-stick skillet, you can grease the pan with butter or cooking spray.
  • Cook the chicken over medium heat: Cooking the chicken over medium heat will help it cook evenly and prevent it from burning.
  • Don't overcook the chicken: Overcooked chicken is dry and tough. Cook the chicken until it is just cooked through, about 5-7 minutes per side.
  • Add the sauce at the end: Adding the sauce at the end will help prevent it from burning.
  • Garnish the dish before serving: Garnish the dish with fresh herbs, lemon wedges, or capers before serving. This will add a pop of color and flavor to the dish.

Conclusion:

Skillet lemon chicken with capers is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is tender and juicy, the sauce is flavorful and tangy, and the capers add a briny, salty flavor that complements the other ingredients perfectly. Serve this dish with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

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