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Chicken with Brown Butter & Capers on a serving platter.

Chicken with Brown Butter & Capers

You'll love the gourmet flavors of Chicken with Brown Butter & Capers almost as much as you'll love the minimal ingredients and time needed to make this amazingly delicious main course.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4


  • 2 T. Olive oil
  • 4 Boneless, skinless chicken breasts (butterflied and pounded paper-thin)
  • Salt and pepper (to taste)
  • 1 1/2 c. Flour
  • 4 T. Butter
  • 2 T. Lemon juice (or the juice of 1/2 a freshly squeezed lemon)
  • 1/4 c. White wine or chicken stock


  • Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Cover both sides with flour.
  • Add chicken to hot skillet and cook until browned on both sides and fully cooked, about 2-3 minutes per side. Remove from pan and keep warm. Work in batches, if needed, until all of the chicken is cooked.
  • Reduce heat to medium-low and add butter to the skillet. Melt and stir frequently, making sure to scrape up any bits left on the skillet from the chicken. Cook over medium-low heat for about 5 minutes, until the butter starts browning.
  • Add the capers, lemon juice, and wine or chicken stock. Cook for another 3-5 minutes. Watch it closely so that the butter does not burn.
  • Spoon the brown butter and capers over the chicken and serve.


  • Follow the steps in the post to pound your chicken breasts.
  • If you have to work in batches, keep the chicken warm in a 200 degree oven until you've finished the brown butter & caper sauce.
  • For an easy meal, double the sauce ingredients and serve over cooked angel hair pasta.
Keyword chicken with brown butter and capers