If you are searching for a dish that feels like a warm hug on a plate yet dazzles your taste buds, this Chicken in Lemon Butter Caper Sauce Recipe will become your new go-to favorite. It combines tender, perfectly browned chicken cutlets with a bright and silky lemon butter sauce studded with briny capers that add the perfect zing. Every element in this dish works in harmony, transforming simple, everyday ingredients into a dinner that’s stunning enough for guests yet easy and comforting enough for any weeknight.
Ingredients You’ll Need
Gathering a handful of fresh, pantry staples is all it takes to create this mouthwatering recipe. Each ingredient plays a crucial role—from the richness of butter to the tangy brightness of lemon juice and capers, making every bite a delightful balance of flavors and textures.
- Boneless skinless chicken breast halves: These provide a lean, juicy base that’s easy to cook evenly once pounded thin.
- Grated Parmesan cheese: Adds a subtle saltiness and depth to the flour coating, enhancing the chicken’s crust.
- All-purpose flour: Creates a light coating for a crispy sear on the chicken without weighing it down.
- Salt and pepper: Essential seasonings to bring out the natural flavors of every component.
- Olive oil: For browning the chicken to a golden perfection with a lovely crisp texture.
- Angel hair pasta: Deliciously thin pasta that soaks up the luscious sauce beautifully.
- Cold unsalted butter: The star that enriches the sauce, giving it that velvety, glossy finish.
- Finely chopped yellow onion: Offers a mild sweetness that gently melts into the sauce.
- Minced garlic cloves: Imparts a warm aromatic bite that lifts the whole dish.
- Pinot Grigio wine: This white wine adds fruity acidity that balances the butter’s richness.
- Fresh lemon juice: Brings a bright, zesty note that makes the sauce pop with freshness.
- Kosher salt: To season the sauce precisely for an ideal flavor balance.
- Capers: These tiny bursts of briny tang add texture and a punch of savory excitement.
How to Make Chicken in Lemon Butter Caper Sauce Recipe
Step 1: Prepare the Chicken
Start by cutting your chicken breasts horizontally so you have thinner pieces that cook evenly and quickly—pounding them to about 1/4-inch thickness ensures the perfect tender bite. Dredge each piece in a mixture of flour, grated Parmesan, salt, and pepper. This combination forms a delicate coating that crisps beautifully in the pan, adding just the right amount of texture to complement the sauce.
Step 2: Brown the Chicken
Heat olive oil over medium-high heat in a large skillet until shimmering. Add the coated chicken pieces and cook them until they develop an inviting golden crust, about 3 minutes per side. This step locks in juiciness while creating flavor-packed surface browning. Once done, transfer the chicken to a plate and tent it with foil to keep warm while you prepare the sauce.
Step 3: Make the Sauce Base
Using a separate pan, melt a tablespoon of butter over medium heat and sauté the finely chopped yellow onion until soft and translucent. This gentle cooking brings out the natural sweetness of the onion without any bitterness. Toss in the minced garlic and cook briefly, just until fragrant, making sure not to brown it so the flavors stay fresh and mellow.
Step 4: Add Wine and Lemon Juice
Pour in the Pinot Grigio and fresh lemon juice, then crank the heat to high to bring it all to a boil. Allow the liquid to reduce until you have about two tablespoons left. This concentrated, tangy reduction forms the flavor-packed base of your sauce.
Step 5: Whisk in Cold Butter
Turn your heat down to the lowest setting and gradually whisk in the cold butter pieces one at a time. This slow emulsification is key for creating a luxuriously creamy sauce with a beautiful shine. Season the sauce with kosher salt and pepper to taste, then fold in the rinsed capers, whose briny punch adds that signature flair to complete the dish.
Step 6: Combine and Serve
Arrange cooked angel hair pasta on each plate or pasta bowl, then top with the golden chicken cutlets. Generously spoon the warm lemon butter caper sauce over the chicken and pasta, ensuring every forkful is dripping with flavor and richness that will have you coming back for seconds.
How to Serve Chicken in Lemon Butter Caper Sauce Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil brings a lovely burst of color and a touch of herbaceous brightness that cuts through the buttery sauce. Adding thin lemon slices on top not only looks elegant but also encourages a little extra citrus zing when squeezed fresh at the table.
Side Dishes
This dish pairs wonderfully with simple green vegetables like steamed asparagus or roasted Brussels sprouts, which provide a satisfying crunch and earthy contrast. A light arugula salad with a lemon vinaigrette complements it beautifully, balancing out richness with peppery freshness.
Creative Ways to Present
For an impressive yet approachable presentation, serve the chicken cutlets laid across a nest of pasta with sauce spooned generously on top. Alternatively, try plating individual portions atop a bed of fluffy cauliflower rice for a low-carb twist that still soaks up every drip of the luscious sauce.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover chicken and sauce in an airtight container in the refrigerator for up to three days. Keep pasta separate if possible to prevent it from becoming soggy when reheated.
Freezing
This recipe freezes best if you separately package the cooked chicken and sauce in a freezer-safe container. The sauce can be frozen for up to two months, while the chicken is best consumed within one month to maintain moisture and flavor.
Reheating
To reheat, gently warm the chicken and sauce together in a skillet over low heat, stirring occasionally to preserve the sauce’s creamy texture. Reheat the pasta by briefly dipping it in boiling water or microwaving with a sprinkle of water to avoid drying out.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will work well if you prefer a richer flavor and juicier texture. Just adjust cooking time slightly as thighs tend to take a bit longer to cook through evenly.
Is there a non-alcoholic substitute for the Pinot Grigio?
Yes, you can substitute the white wine with chicken broth mixed with a splash of white wine vinegar or lemon juice for acidity. It won’t replicate the exact flavor but keeps the sauce bright and balanced.
Can I make this recipe gluten-free?
Certainly! Simply swap all-purpose flour for a gluten-free flour blend or almond flour for dredging the chicken. Make sure to check that your other ingredients like broth or seasoning are gluten-free.
How do I ensure the sauce doesn’t break when whisking in butter?
Keep the heat very low and add the cold butter slowly, whisking constantly. This gradual temperature rise encourages the butter to emulsify smoothly instead of separating. Patience is your friend here!
Is angel hair pasta the best choice for this dish?
Angel hair is traditional because its delicate strands soak up the sauce without overpowering it. However, thin spaghetti or linguine also work wonderfully if angel hair isn’t available.
Final Thoughts
I can’t recommend this Chicken in Lemon Butter Caper Sauce Recipe enough when you want a dish that feels special but is surprisingly easy to prepare. Its perfect balance of bright citrus, rich butter, and bold capers makes every bite unforgettable. Next time you want to treat yourself or impress friends, this recipe has got your back!
Print
Chicken in Lemon Butter Caper Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
A quick and flavorful Chicken in Lemon Butter Caper Sauce recipe featuring tender, pan-seared chicken cutlets served over angel hair pasta with a tangy lemon butter sauce enriched with capers and Parmesan.
Ingredients
Chicken
- 4 boneless skinless chicken breast halves (or use cutlets)
- 2 Tbsp grated Parmesan cheese
- â…“ cup all-purpose flour
- Salt and pepper, to taste
- Olive oil, for frying
Pasta
- 8 oz angel hair pasta, cooked and drained
Sauce
- 12 Tbsp cold unsalted butter, cut into ½-inch pieces, divided
- 2 Tbsp finely chopped yellow onion
- 2 garlic cloves, minced
- â…“ cup Pinot Grigio wine
- 3 Tbsp fresh lemon juice
- Kosher salt, to taste
- Pepper, to taste
- ¼ cup capers, rinsed
Instructions
- Prepare Chicken: Butterfly the chicken breast halves by cutting them horizontally and then pound each piece with a meat hammer until they are ¼-inch thick. In a shallow dish, combine the flour, grated Parmesan, salt, and pepper. Dredge each chicken cutlet in the flour mixture, ensuring they are evenly coated.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken cutlets and cook until golden brown and cooked through, about 3 minutes per side. Remove the chicken from the pan, place on a plate, and cover with aluminum foil. Keep warm in the oven while preparing the sauce.
- Prepare Sauce Base: In a medium pan, melt 1 tablespoon of the butter over medium heat. Add the finely chopped onion and cook, stirring often, until translucent but not browned, about 3 minutes. Add the minced garlic and cook for about 30 seconds, stirring constantly.
- Deglaze and Reduce: Pour in the Pinot Grigio wine and fresh lemon juice. Bring the mixture to a boil over high heat and cook until the liquid reduces to about 2 tablespoons, approximately 5 minutes.
- Finish Sauce: Lower the heat to the very lowest setting. Gradually whisk in the remaining butter pieces one at a time, allowing each piece to melt fully before adding the next. Season the sauce with kosher salt and pepper to taste. Stir in the rinsed capers.
- Serve: Place the cooked angel hair pasta on serving plates or pasta bowls. Top with the cooked chicken cutlets and generously spoon the lemon butter caper sauce over the chicken and pasta. Serve immediately.
Notes
- For thinner chicken cutlets, pounding the chicken is essential to ensure even cooking and tenderness.
- Using cold butter for the sauce helps create a silky, emulsified texture.
- If Pinot Grigio is unavailable, a dry white wine can be used as a substitute.
- The sauce should be kept warm but not boiled to prevent butter separation.
- Capers add a tangy, briny flavor; rinsing them helps reduce excess saltiness.
