I’m sharing my Chicken in Lemon Butter Caper Sauce recipe where sautéed chicken and pasta are paired with a quick Butter Caper Sauce for a restaurant quality meal in 30 minutes.

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I cook this Chicken in Lemon Butter Caper Sauce when I want something that looks like a night out but without the wait. I sear the chicken until it’s golden, pile it over pasta and let the sauce finish the job; bright citrus and a silky finish make it addictive.

This Butter Caper Sauce feels fancy, but it’s honestly forgiving, and the Lemon Sauce Chicken twist gets everyone asking how you pulled it off. I mess up dishes sometimes, but this one hides mistakes, fast and forgiving, perfect for a weekday dinner that still wows.

Ingredients

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lean protein that keeps the dish hearty and filling, but watch for dryness if overcooked
Bright, tangy acid that cuts richness and adds fresh citrus punch to every bite
Salty, briny pops of flavor, tiny but they punch up savory and salty notes
Provides silky mouthfeel and rich, rounded flavor, boosts calories but tastes amazing
Aromatics backbone, sharp when raw but mellow and sweet when gently cooked
Carbs to make it comforting, soaks sauce, simple base that feeds a crowd
Salty, nutty finishing cheese, adds umami and slightly grainy texture when grated

Ingredient Quantities

1 pound (450g) pasta, spaghetti or linguine

1 1/2 lb (about 700g) boneless skinless chicken breasts, thinly sliced or pounded flat

Kosher salt and freshly ground black pepper, to taste

1/2 cup all purpose flour, for dredging (optional)

2 tablespoons olive oil

3 tablespoons unsalted butter, divided

3 garlic cloves, minced

1/2 cup dry white wine (like Pinot Grigio) or extra chicken broth

3/4 cup low sodium chicken broth

1/4 cup (60ml) fresh lemon juice, about 2 lemons

1 teaspoon lemon zest

3 tablespoons capers, drained and rinsed

2 tablespoons fresh parsley, chopped

1/3 cup grated Parmesan cheese, plus extra for serving (optional)

Pinch of red pepper flakes (optional)

How to Make this

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1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions, reserve 1 cup of the pasta water, then drain and set aside.

2. Pat the chicken dry, season both sides with kosher salt and black pepper. If using flour, put 1/2 cup flour on a plate and dredge each piece lightly, shake off the excess.

3. Heat a large skillet over medium high heat until hot. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When the fat is shimmering add the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through. Transfer chicken to a plate and tent with foil. If pieces are uneven, pound them thin first so they cook evenly.

4. Lower the heat to medium, add the remaining 1 tablespoon butter and the minced garlic. Cook about 30 to 45 seconds until fragrant but not browned.

5. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine simmer and reduce by about half, 1 to 2 minutes. If you dont want to use wine, use a splash more chicken broth instead.

6. Add 3/4 cup low sodium chicken broth, 1/4 cup fresh lemon juice, 1 teaspoon lemon zest and the capers. Add a pinch of red pepper flakes if you like heat. Bring to a gentle simmer and cook 2 to 3 minutes so the sauce reduces slightly.

7. Return the chicken and any juices to the skillet and simmer 1 to 2 minutes to rewarm and meld flavors. Taste and adjust salt and pepper.

8. Add the drained pasta to the skillet and toss to coat. Stir in 1/3 cup grated Parmesan and 2 tablespoons chopped parsley. If the sauce needs thinning add a few tablespoons of the reserved pasta water until it nicely coats the pasta.

9. Divide onto plates, sprinkle extra Parmesan and more parsley if you want, and serve immediately. Quick tip dont overcook the chicken and dont let the garlic burn, those two things will ruin the sauce.

Equipment Needed

1. Large pot for boiling the pasta and reserving pasta water — salted water, big enough for a pound of pasta
2. Large skillet (10 to 12 inch) for cooking the chicken and making the sauce
3. Colander to drain the pasta
4. Tongs or a slotted spoon to flip the chicken and toss the pasta
5. Wooden spoon or spatula for scraping up browned bits when deglazing
6. Plate (for dredging flour) and paper towels to pat the chicken dry
7. Measuring cups and spoons for broth, wine, lemon juice, and capers
8. Microplane or zester for the lemon and a box grater for the Parmesan
9. Cutting board and chef knife, plus a meat mallet if you need to pound the chicken thin

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yep. Boneless skinless thighs work great, they stay juicier. Cook them a little longer and check for 165F internal temp. You might not need to pound them thin, just slice so they cook evenly.

Q: How do I stop the chicken from drying out? A: Pound or slice thin for even cooking, sear in a hot pan and don’t overcook. Use a meat thermometer or pull when juices run clear, then let rest 4 to 5 minutes. Resting is huge, don’t skip it.

Q: What if I dont want to use wine or I dont have any? A: No problem. Swap equal parts chicken broth plus a splash of white wine vinegar or lemon juice, or just use more broth. Wine adds depth but the lemon and capers will give lots of flavor too.

Q: How do I get a silky sauce that clings to the pasta? A: Reserve a cup of pasta water before draining. Add a few tablespoons to the sauce and toss with the pasta to bind. Finish with a pat of butter or some grated Parmesan for extra silkiness. Don’t boil hard after adding cheese or butter.

Q: Can I make this gluten free? A: Sure. Use gluten free pasta and substitute the flour with GF flour, cornstarch or arrowroot for dredging. Make sure your broth and any other packaged ingredients are labeled gluten free.

Q: How long can I store leftovers and how do I reheat them? A: Keep chicken and sauce in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet over medium low heat with a splash of broth or reserved pasta water to loosen the sauce. If pasta gets mushy, warm sauce separately then toss with freshly cooked pasta.

Chicken In Lemon Butter Caper Sauce Recipe Substitutions and Variations

Pasta (spaghetti or linguine): Swap for gluten free spaghetti or brown rice pasta, or use orzo or angel hair for quicker cook times. If you pick zoodles, cook super quick or they’ll make the sauce watery.
Chicken breasts: Use boneless skinless thighs, turkey cutlets, or extra firm tofu. Thighs stay juicier if you overcook, tofu soaks up the lemon butter real nice.
Dry white wine: Replace with extra chicken broth, or use 1/4 cup dry vermouth, or a splash of white wine vinegar diluted with water. Vinegar is stronger, taste as you go or it’ll be too sharp.
Capers: Substitute chopped green olives, chopped cornichons, or add extra lemon zest plus a tiny pinch of salt. Olives give a briny hit but rinse them if they’re packed in brine or theyll be too salty.

Pro Tips

– Pound the chicken to an even thickness so every piece cooks in the same time, and let cooked pieces rest tented under foil for a few minutes so they stay juicy.

– Rinse the capers and taste before salting the sauce; capers and Parmesan add a lot of salt, so adjust seasoning at the end, not the start.

– Keep a cup of pasta water and add it a tablespoon at a time to loosen the sauce; the starch makes the sauce silky and helps it cling to the noodles.

– Don’t let the garlic brown. Add it on medium heat and cook only until fragrant, then deglaze immediately so the browned bits come off the pan and flavor the sauce.

– Finish the pasta in the skillet with the sauce for 30 to 60 seconds so the noodles absorb flavor, and stir in a little butter or extra cheese at the end for a richer, creamier finish.

Chicken In Lemon Butter Caper Sauce Recipe

Recipe by James Level

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I’m sharing my Chicken in Lemon Butter Caper Sauce recipe where sautéed chicken and pasta are paired with a quick Butter Caper Sauce for a restaurant quality meal in 30 minutes.

Servings

servings

Calories

578

kcal

Equipment: 1. Large pot for boiling the pasta and reserving pasta water — salted water, big enough for a pound of pasta
2. Large skillet (10 to 12 inch) for cooking the chicken and making the sauce
3. Colander to drain the pasta
4. Tongs or a slotted spoon to flip the chicken and toss the pasta
5. Wooden spoon or spatula for scraping up browned bits when deglazing
6. Plate (for dredging flour) and paper towels to pat the chicken dry
7. Measuring cups and spoons for broth, wine, lemon juice, and capers
8. Microplane or zester for the lemon and a box grater for the Parmesan
9. Cutting board and chef knife, plus a meat mallet if you need to pound the chicken thin

Ingredients

1 pound (450g) pasta, spaghetti or linguine
1 1/2 lb (about 700g) boneless skinless chicken breasts, thinly sliced or pounded flat
Kosher salt and freshly ground black pepper, to taste
1/2 cup all purpose flour, for dredging (optional)
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
3 garlic cloves, minced
1/2 cup dry white wine (like Pinot Grigio) or extra chicken broth
3/4 cup low sodium chicken broth
1/4 cup (60ml) fresh lemon juice, about 2 lemons
1 teaspoon lemon zest
3 tablespoons capers, drained and rinsed
2 tablespoons fresh parsley, chopped
1/3 cup grated Parmesan cheese, plus extra for serving (optional)
Pinch of red pepper flakes (optional)

Directions

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions, reserve 1 cup of the pasta water, then drain and set aside.
Pat the chicken dry, season both sides with kosher salt and black pepper. If using flour, put 1/2 cup flour on a plate and dredge each piece lightly, shake off the excess.
Heat a large skillet over medium high heat until hot. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter. When the fat is shimmering add the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through. Transfer chicken to a plate and tent with foil. If pieces are uneven, pound them thin first so they cook evenly.
Lower the heat to medium, add the remaining 1 tablespoon butter and the minced garlic. Cook about 30 to 45 seconds until fragrant but not browned.
Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine simmer and reduce by about half, 1 to 2 minutes. If you dont want to use wine, use a splash more chicken broth instead.
Add 3/4 cup low sodium chicken broth, 1/4 cup fresh lemon juice, 1 teaspoon lemon zest and the capers. Add a pinch of red pepper flakes if you like heat. Bring to a gentle simmer and cook 2 to 3 minutes so the sauce reduces slightly.
Return the chicken and any juices to the skillet and simmer 1 to 2 minutes to rewarm and meld flavors. Taste and adjust salt and pepper.
Add the drained pasta to the skillet and toss to coat. Stir in 1/3 cup grated Parmesan and 2 tablespoons chopped parsley. If the sauce needs thinning add a few tablespoons of the reserved pasta water until it nicely coats the pasta.
Divide onto plates, sprinkle extra Parmesan and more parsley if you want, and serve immediately. Quick tip dont overcook the chicken and dont let the garlic burn, those two things will ruin the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 292g
Total number of serves: 6
Calories: 578kcal
Fat: 19.2g
Saturated Fat: 6.8g
Trans Fat: 0.1g
Polyunsaturated: 1.8g
Monounsaturated: 5.7g
Cholesterol: 103mg
Sodium: 268mg
Potassium: 428mg
Carbohydrates: 54.3g
Fiber: 2.5g
Sugar: 1.3g
Protein: 48.5g
Vitamin A: 800IU
Vitamin C: 8.3mg
Calcium: 93mg
Iron: 2.1mg

Chicken In Lemon Butter Caper Sauce Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Chicken In Lemon Butter Caper Sauce Recipe Substitutions and Variations

Pro Tips