Easy Lemon Caper Chicken

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Transform your dinner from ordinary to extraordinary with this Lemon Caper Chicken Recipe! This dish combines the zesty brightness of lemon, the salty tang of capers, and an array of spices to create a meal that’s bursting with flavor.

Lean chicken breasts are the star of this recipe, but the true magic lies in the simple yet flavorful sauce. A quick dredging technique and skillet cooking give the chicken a light, crispy coating, while the lemon caper reduction adds a mouthwatering contrast that’s both vibrant and savory.

Not only is this Lemon Caper Chicken perfect for a quick and delicious weeknight meal, but it’s also versatile enough to impress at a dinner party. The sauce is so delectable that you can easily swap the chicken for veal or fish if you’re in the mood for a change. The combination of lightly breaded, pan-fried cutlets nestled in a tangy lemon caper sauce is sure to delight your taste buds and become a go-to recipe in your kitchen.

To make this dish, simply dredge the chicken in flour, pan-fry until golden brown, and then simmer in a reduction of lemon juice, chicken broth, and capers. The result is a beautifully balanced dish that’s both hearty and refreshing. Serve it over a bed of pasta or alongside a fresh green salad for a complete meal.

So why wait? Bring a touch of elegance to your dinner table with this Lemon Caper Chicken. With its easy preparation and exquisite flavors, it’s a recipe you’ll want to make again and again.

Serve this tasty Lemon Caper Chicken with Slow Cooker Garlic Parmesan Potatoes, Lyonnaise Potatoes or Fried Smashed Potatoes with Lemons. Also goes well with Oven Roasted Broccoli, Sauteed Spinach & Garlic or Roasted Asparagus.


Lemon Caper Chicken

Lemon Caper Chicken

  • Author: Midwest Living
  • Prep Time: :15
  • Cook Time: :09
  • Total Time: :24
  • Yield: 3 1x
  • Category: Entree
  • Method: Stove Top


Units Scale
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon lemon pepper
  • 5 tablespoons all-purpose flour
  • 3 chicken cutlets
  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 2 tablespoons capers
  • 3 finely minced cloves garlic
  • 1 splash half-and-half (optional)
  • Parsley, for garnish (optional)


  1. On a flat dish, combine kosher salt, pepper, lemon pepper and 2 tbsp of the flour. Coat chicken cutlets in flour mixture and place on a plate. Sprinkle half of the lemon zest over cutlets.
  2. Heat oil in a large skillet over medium heat. Brown chicken until cooked through, about 7 minutes, turning once. Transfer to a fresh plate.
  3. In a bowl, whisk lemon juice, chicken broth, capers, garlic and remaining zest until smooth. Pour into skillet with drippings and whisk until combined. Add half-and-half, if desired. Return chicken to pan and heat through, 2 minutes. To serve, spoon sauce over cutlets and garnish with parsley, if desired.


  • If capers aren’t available or not your thing, olives are the next best choice. They are both brined and provide a similar salty piquant taste. Use green olives, then thinly slice or chop them into smaller pieces. Kalamata would work as well for this dish.
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