Back-Pocket Caper-Butter Chicken
July 25, 2025
Your jar of capers is the secret weapon in this super quick and easy recipe. A vibrant marinade made from caper brine, red wine vinegar, and grated garlic first infuses chicken breasts, keeping them tender as they sizzle in a hot pan. Then, that same flavorful marinade, with a touch of water and honey, becomes a bright, tangy pan sauce, finished with butter for a velvety texture and whole capers for bursts of briny goodness.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Servings
Directions
1Mix the garlic, red wine vinegar, caper brine, and 2 tablespoons. extra-virgin olive oil in a large bowl to combine. Slice 2 large skinless, boneless chicken breasts in half like you’re going to butterfly them, but cut all the way through to make 4 evenly thick cutlets (⅓" thick or less). Add to bowl with marinade and turn to coat. Let sit at least 15 minutes and up to 1 hour.
2Heat remaining 2 tablespoons extra-virgin olive oil in a large skillet over medium-high. Remove chicken from marinade; pat dry (no need to salt). Set marinade aside. Arrange chicken in pan; cook until golden, about 3 minutes. Turn and cook on other side until golden and cooked through, about 2 minutes. Transfer chicken to a platter; reserve skillet.
3Stir the honey and ¼ cup water into reserved marinade, then pour into reserved skillet. Cook, scraping up brown bits, 1 minute. Add the butter, and the drained capers; season with freshly ground pepper. Cook, stirring, until butter is melted and sauce is emulsified, 1–2 minutes. Drizzle sauce over chicken; top with coarsely chopped parsley.
Recipe from Bon Appétit.
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