Chicken with Lemon-Caper Sauce Recipe
Chicken with Lemon-Caper Sauce Recipe photo by Taste of Home

Chicken with Lemon-Caper Sauce Recipe

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4.5 9 9
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Lemon lovers will savor the citrus sauce that enhances this moist chicken. The hint of garlic adds to this entree's appeal. —Rebecca Baird, Salt Lake City, Utah
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • Dash salt and pepper
  • 1 cup cold water, divided
  • 1/4 cup reduced-sodium chicken broth
  • 1 tablespoon butter-flavored sprinkles
  • 1 tablespoon lemon juice
  • 1 reduced-sodium chicken bouillon cube
  • 1 tablespoon cornstarch
  • 3 tablespoons capers, drained
  • 1 teaspoon olive oil

Nutritional Facts

1 each: 213 calories, 8g fat (1g saturated fat), 79mg cholesterol, 598mg sodium, 4g carbohydrate (trace sugars, trace fiber), 29g protein Diabetic Exchanges:4 lean meat, 1 fat


  1. In a large skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add the chicken; sprinkle with salt and pepper. Cook for 5-7 minutes on each side or until a meat thermometer reads 17-°. Remove and keep warm.
  2. In a small bowl, combine 3/4 cup water, broth, butter-flavored sprinkles, lemon juice and bouillon; add to skillet.
  3. Combine cornstarch and remaining water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in capers and olive oil. Return chicken to pan; turn to coat. Serve chicken with sauce. Yield: 4 servings.
Editor's Note: This recipe was tested with Molly McButter. Look for it in the spice aisle.
Originally published as Chicken with Lemon-Caper Sauce in Taste of Home April/May 2008, p32

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 20, 2015

"This is a very good recipe. Will definitely do this again. The lemon and capers really made this recipe."

Reviewed Nov. 17, 2014

"Quick and easy! The family loved it. I used butter instead of butter sprinkles"

Reviewed Nov. 17, 2014

"This was tasty! I love lemon so I added an extra tablespoon of lemon juice. The capers really made the sauce! I did have to cook the chicken longer than stated and I cooked the chicken in olive oil and then omitted the extra olive oil at the end. I also used butter instead of butter sprinkles."

Reviewed Apr. 10, 2014

"Very good. I didn't use butter sprinkles, I just added melted butter to the recipe."

Reviewed Jul. 22, 2011

"O' my!!! Hubby loves capers and anything lemony.... this is a perfect recipe!!! Very very good!"

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