• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Family Food Kitchen logo

  • Recipe Index
    • Breakfast
    • Appetizers
    • Dinner
    • Sweet Stuff
      • Cakes
      • Dessert
      • Snacks
    • Holidays
  • Easy Dinners
    • 30 Minute Meals
    • Sheet Pan Dinners
    • One Pot Meals
    • Slow Cooked Dinners
    • Soup
    • Salads
    • Sides
  • 30 Minute Meals
  • About
    • Work With Me
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Breakfast
  • Appetizers
  • Dinner
  • - 30 Minute Meals
  • - Sheet Pan Dinners
  • - One Pot Meals
  • - Slow Cooked Dinners
  • - Soup
  • - Salads
  • - Sides
  • Sweet Stuff
  • Holidays
  • About
  • Work With Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dinner » 30 Minute Meals » 15 Minute Lemon Caper Chicken Breasts (Gluten Free)

    15 Minute Lemon Caper Chicken Breasts (Gluten Free)

    May 28, 2021 · 12 Comments

    • Share
    • Tweet
    • Yummly
    JUMP TO RECIPE

    Quick, easy and delicious, this Lemon Caper Chicken one pot is packed with flavor and you'll be amazed by how easy it is to make. Pan seared chicken breast is served in a silky lemon, caper and butter piccata sauce, all in under 20 minutes!

    I use one of my favorite cooking hacks to keep chicken breast moist and juicy in this gluten free chicken piccata. Before cooking I carefully slice the breast through the middle to make two thinner pieces. This ensures it cooks quickly and makes sure the meat doesn't dry out.

    If you have kids (or anyone in your household for that matter) who don't like capers, just leave them out. The citrusy butter sauce will still be flavor packed.

    This one pan chicken dish is based on a traditional Italian recipe, but this is chicken piccata without flour. I find this makes the dish lighter and also means its gluten free.

    Why You Should Make This Lemon & Caper Chicken Dish:

    • You need just 8 simple ingredients. This makes it ideal for those busy weeknights when you want to eat well but don't have long to spend in the kitchen.
    • Any chicken dish cooked in one pan is a winner for me, not only does it save you time but it cuts down on the dishes.
    • Don't let the speed of this recipe fool you. There is so much flavor packed into this dish that its perfect to serve when entertaining too.
    • If you love a one pan main with sauce dish as much as I do, why not try my Salmon with Spinach Cream Sauce, another quick and tasty family dinner.

    How to Make Lemon & Caper Chicken:

    Find the full printable recipe below.

    Carefully cut the chicken breasts into two through the middle. Season well and sear on both sides in a hot skillet.

    Remove the chicken and make the sauce with chicken stock, garlic, butter and lemon juice.

    Stir capers into the sauce and add back the chicken to reheat.

    Garnish with the chopped parsley and lemon slices then serve!

    Isn't this Chicken Piccata?!

    Piccata is an Italian terms meaning "to pound flat" and usually refers to the treatment of meat, usually chicken, pork or veal, which is sliced and flattened out. The meat is then dredged in flour and cooked in a sauce flavored with lemon, capers and butter.

    My recipe for Lemon Caper Chicken is close to a traditional piccata, only I prefer to leave out the flour. And rather than pounding the meat I simply cut the chicken breasts though the middle to make two thinner pieces of meat. They are then seared in a hot skillet with olive oil.

    How to tell when Chicken is cooked?

    If you have a temperature probe you can put it into the thickest part of the chicken breast and check the internal temperature of the meat. Chicken should have an internal temperature of 160f/75c when cooked.

    Don't have a meat probe? No problem. Simply insert a knife into the thickest part of the breast, remove it and if the juices run clear, the chicken is cooked. Whereas, if they still look pink then the chicken needs a little more cooking.

    Variations of Lemon Caper Chicken:

    Don't like capers? Simply leave them out of the sauce.

    For something a little different try adding a small glass of wine to de-glaze the skillet then reduce it down before adding the remaining sauce ingredients.

    If you'd like a dairy free sauce, replace the butter with some additional olive oil instead.

    If you love briny ingredients, try adding some black olives to the finished dish.

    Like one pan dishes that are quick and easy to make? Have you tried my Pork Tenderloin with Mushroom Cream Sauce or my Creamy Skillet Tomato Spinach Chicken Breasts.

    Tips For Making Lemon Caper Chicken:

    • My top tip is to slice the chicken breasts in half through the middle to make them thinner before pan frying. It keeps them moist and juicy and avoids the dreaded chicken breast dry out.
    • Once cooked, remove the chicken from the skillet and allow it to rest while you get on with making the sauce. Resting the chicken like this allows all the juices to be absorbed back into the breast, leaving you with tasty and moist pieces of chicken.
    • When making the lemon caper sauce ensure that you get all the browned crispy bits off the bottom of the pan that have been leftover from cooking the chicken. This will add real flavor to your sauce.

    How To Serve Lemon Caper Chicken:

    This delicious chicken dish with the lemon caper sauce is packed full of flavor so keep any side dishes simple. Here are some suggestions:

    • buttery mashed potatoes
    • pasta tossed in olive oil
    • crusty bread to mop up those juices
    • steamed greens: brocollini; green beans; spinach; kale
    • roasted vegetables: asparagus; zucchini
    • dressed salad with lemon vinigraitte
    • Easy Quinoa Caprese Salad

    How To Reheat Chicken Piccata?

    Make the dish earlier in the day and set it aside until you are ready to eat. Gently heat up the sauce and the chicken until the chicken is warmed through. Take care not to cook too long as you don't want the chicken overcooking and drying out.

    How to Freeze Lemon Caper Chicken?

    You can freeze this lemon chicken dish. I would suggest freezing the chicken and the sauce separately. Both will store in the freezer for up to 3 months.

    When ready to eat, defrost thoroughly. Then gently warm up the sauce, before adding the chicken in to heat through.

    Pin This 15 Minute Lemon Caper Chicken Breasts Recipe For Later

    Pinnable image with recipe title and cooked chicken with capers, garnished with fresh lemon and parsley in a cast pot.

    What Do You Think?!

    I'd love to know what you think about this recipe! I'd be so grateful if you scroll down to the bottom of the page and leave a star rating and comment.

    Don't forget to go over to Facebook and Instagram and make sure you're following me so you can join in the chat. And remember to save this recipe to your Pinterest too!

    • Facebook
    • Instagram
    • Pinterest

    More Under 30 Minute Recipe Ideas

    • Easy Red Lentil Dahl
    • Easy Quinoa Caprese Salad
    • Creamy Skillet Tomato Spinach Chicken Breasts
    • Easy Creamy Pancetta & Mushroom Pasta

    Printable Recipe

    15 Minute Lemon Caper Chicken Breasts (Gluten Free)

    Quick, easy and delicious, this Lemon Caper Chicken one pot is packed with flavor and you'll be amazed by how easy it is to make. Pan seared chicken breast is served in a silky lemon, caper and butter piccata sauce, all in under 20 minutes!
    5 from 5 votes
    Print Recipe Share Pin Recipe
    Prep Time 3 mins
    Cook Time 12 mins
    Total Time 15 mins
    Course Main Course
    Cuisine American, Italian
    Servings 4
    Calories 370 kcal

    Ingredients
     
     

    • 4 Chicken Breasts
    • 1 tbsp Olive Oil
    • 1 cup Chicken Stock
    • 1 clove Garlic - crushed
    • 1 Lemon - juice only
    • 2 tbsp Butter
    • 2 tbsp Capers
    • Sea Salt and Black Pepper

    Garnish

    • 1 Lemon - sliced
    • 1 tbsp Chopped Parsley

    Instructions
     

    • Carefully cut the chicken breasts in half through the middle so they are thinner and don't dry out during cooking. Season them well with sea salt and pepper.
    • Get a large skillet or frying pan nice and hot over a high heat. Add the olive oil, turn the heat down to medium and sear the chicken on one side for between 3-4 minutes, until it turns a nice golden brown.
    • Turn and cook the other side for between 3-4 minutes until the chicken is cooked through. You may need to do this in batches so the pan isn't overcrowded. The meat should no longer be pink inside (or if you're using a thermometer, the meat should register 165ºF)
    • Remove the chicken from the pan, cover and set aside to rest.
    • Make the sauce by deglazing the hot pan with the chicken stock. Add the stock to the hot pan and use your spatula to scrape any tasty bits stuck on the pan into the stock.
    • Add the crushed garlic, lemon juice and the butter and let it bubble while the flavors come together.
    • Stir through the capers then add the chicken back to the pan and allow to reheat for a moment or two.
    • Garnish with the chopped parsley and lemon slices and serve!

    Nutrition

    Calories: 370kcalCarbohydrates: 5gProtein: 50gFat: 16gSaturated Fat: 6gTrans Fat: 1gCholesterol: 161mgSodium: 509mgPotassium: 943mgFiber: 1gSugar: 2gVitamin A: 256IUVitamin C: 18mgCalcium: 25mgIron: 1mg
    Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
    Tried this recipe?Let us know how it was!

    This recipe was shared with the #cookblogshare community, which this week was kindly hosted by Marita at www.mydinner.co.uk

    « Ricotta & Roasted Grape Crostini
    The Easiest Ever Chicken Fajita Sheet Pan Dinner »
    • Share
    • Tweet
    • Yummly

    Reader Interactions

    Comments

    1. Carrie Carvalho says

      July 08, 2021 at 12:52 pm

      5 stars
      Such lovely fresh flavours, I love how quick it is to prepare too!

      Reply
    2. Marita says

      July 09, 2021 at 3:58 pm

      5 stars
      Capers, Lemon and Chicken are always a winning combination. I like how healthy it sounds as well. I think we might have it for dinner next week.

      Reply
      • Jo Keohane says

        July 11, 2021 at 8:18 am

        Yes I love that combination in any form! Hope you love the dish and thanks so much for you comment!

        Reply
    3. Corina Blum says

      July 13, 2021 at 1:17 pm

      5 stars
      I love sauces with lemon and capers. I often make a similar sauce to go with fish.

      Reply
    4. Eva Franklin says

      February 03, 2022 at 8:59 pm

      My husband absolutely loved this recipe. He said it is a winner, and he wants me to do it again. Thank you so much for this lovely easy recipe.

      Reply
      • Jo Keohane says

        February 03, 2022 at 10:13 pm

        HI Eva, I'm so glad your husband liked this one! We make it all the time in our house, can never have too many chicken one pot recipes!! Thanks so much for your lovely comment.

        Reply
    5. Craige says

      September 01, 2022 at 5:54 pm

      5 stars
      Delicious! I made the roasted zucchini too. Only thing I added was red onion slices to the roasting pan. My husband claims to not like zucchini but he ate every bite!

      Reply
      • Jo Keohane says

        September 04, 2022 at 10:41 am

        So glad you loved this one and it got the all important husband approval 😉 Thanks so much for your comment.

        Reply
    6. Ben Shore says

      February 02, 2023 at 10:52 am

      5 stars
      I made this fabulous dish for my family one weekend. My wife was quite surprised as I never cook, and can hardly turn on the hob. But I persevered with the chicken cutting...and against all odds, it was delicious. And my son is coeliac, so having a gluten free, easy-cook chicken dish is a godsend. Thanks Jo. I look forward to attempting "cooking" again in 2025.

      Reply
      • Jo Keohane says

        February 02, 2023 at 8:10 pm

        Thanks for commenting and so glad you enjoyed the recipe!!

        Reply
    7. Elaine says

      March 08, 2023 at 8:43 pm

      Easy and enjoyable. Thank you for this recipe

      Reply
      • Jo Keohane says

        March 08, 2023 at 9:57 pm

        You're so welcome! Always try to screen my recipes for those two factors. So glad you enjoyed this one!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Jo Family Portrait

    I'm Jo. As a recipe developer and busy mum of 3, I can help you eat well when time is short! This blog contains loads of delicious, fast and easy-to-achieve recipes. Follow along and feed your family with less stress.

    Browse by Category

    Latest Recipes

    Chicken & Chickpea Curry with Spinach

    Horseradish Aioli

    Pulled Chicken Black Bean Chili

    Spaghetti Arrabiata (Spicy Tomato Sauce)

    Easy Chicken Drumsticks Marinade (or Wings or Thighs)

    Harissa Hummus

    Footer

    About

    • About The Family Food Kitchen
    • Privacy Policy & Disclaimers

    Newsletter

    • Sign Up!

    Contact

    • Contact Me
    • Work With Me

    Copyright © 2020 The Family Food Kitchen