Description
Chicken with Lemon-Caper Sauce is a bright, skillet chicken recipe made with tender pan seared chicken breasts and a silky lemon butter sauce. Briny capers, fresh lemon juice, and a splash of Kedem Sparkling White Grape Juice create a balanced citrus sauce that feels elegant yet comes together in just 30 minutes. Perfect for weeknight dinners or casual entertaining, this classic chicken with lemon-caper sauce delivers bold flavor with simple pantry ingredients.
Ingredients
1/2 cup all purpose flour (60 g)
1 pinch fine sea salt
2 skinless boneless chicken breast halves (6 oz each, about 3/4 lb total)
2 tablespoons extra virgin olive oil (30 ml)
1/4 cup Kedem Sparkling White Grape Juice (60 ml)
1/4 cup freshly squeezed lemon juice, about 2 lemons (60 ml)
1/4 cup cold unsalted butter, cut into cubes (4 tablespoons, 56 g)
2 tablespoons capers, drained and rinsed (20 g)
2 fresh lemon wedges for serving
1 tablespoon chopped fresh parsley, optional garnish
Instructions
• Pat the chicken breasts dry and gently pound to about 1/2 inch thickness for even cooking.
• Combine the flour and salt in a shallow dish, then dredge each chicken breast lightly, shaking off excess.
• Heat olive oil in a large skillet over medium high heat until shimmering.
• Place chicken in the pan and cook until golden brown, about 3 to 4 minutes per side, until internal temperature reaches 165°F.
• Transfer chicken to a plate and keep warm without cleaning the skillet.
• Pour Kedem Sparkling White Grape Juice into the skillet and simmer while scraping up browned bits from the bottom.
• Add fresh lemon juice and let the mixture reduce by about half, concentrating the flavor.
• Lower heat and gradually add cold butter cubes, swirling the pan continuously until the sauce becomes glossy and emulsified.
• Stir in the drained capers and taste, adjusting salt or lemon if needed.
• Return chicken briefly to the skillet, spoon sauce over the top, and serve immediately with lemon wedges and parsley.
Notes
Use freshly squeezed lemon juice for the brightest flavor in this chicken with lemon-caper sauce.
Keep the heat low when adding butter to prevent the lemon butter sauce from separating.
Rinse capers lightly to control saltiness while maintaining their briny taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American