My Chicken with Capers and Tomatoes is one of the simplest recipes! The wilted cherry tomatoes and briny capers deliver a blast of flavor that pairs perfectly with the tender pan-seared chicken cutlets. Perfect for busy weeknights when you just want something easy!
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An easy weeknight go-to!
I know it’s time to make my chicken with cherry tomatoes and capers when I start contemplating ordering takeout. This is the dish I make when I just don’t feel like cooking!
It comes together quickly with just a few ingredients, and unlike many of my other chicken recipes, like chicken Francese or chicken piccata that use white wine and flour, this one includes neither, making it even easier, but also gluten- and alcohol-free.
While you can certainly serve this dish on its own, it’s great with some crusty bread and a garlicky green, such as sautéed broccoli rabe with garlic and oil or garlic sauteed spinach.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. Thin-sliced chicken cutlets work best here because they cook quickly, enabling this to be an almost 30-minute meal. Buying cutlets that have already been thinly sliced will save you prep time, though you could certainly buy the full breasts and fillet and pound them flat yourself.
- Tomatoes. Cherry tomatoes or grape tomatoes are best for chicken with capers and tomatoes because the skins are thin and they cook relatively quickly.
- Capers. This salty ingredient adds a ton of flavor, but be sure to rinse them well so you don’t overwhelm the dish with sodium. I’m also using the caper vinegar which has salt. If you need a lower-sodium alternative, simply sub in red wine or distilled white vinegar.
- Parsley. Fresh parsley at the end adds brightness.
- Stock. Use homemade chicken stock if possible, or a low-sodium store-bought stock.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- Season the chicken cutlets with salt and pepper on both sides.
- Sear the chicken in the olive oil and butter over medium heat until browned on both sides.
- Saute the garlic until golden then add the red pepper flakes.
- Add the tomatoes and cook until they begin to give up their liquid.
- Add the caper vinegar, chicken stock, and capers to the pan and cook until the sauce reduces by half.
- Add the cooked chicken back to the pan and cook until warmed through.
- Turn off the heat and whisk in the cold butter, 1 cube at a time.
- Add the parsley to the chicken with capers and tomatoes and serve.
Top tips
- Searing the chicken. Be sure to take the time to dry the chicken cutlets well with paper towels before seasoning with salt and pepper. Doing this, combined with making sure your pan is hot before adding the chicken, will enable you to get a good sear on the cutlets.
- Control the sodium. Be sure to rinse the capers to remove some of the salt, and if possible use a homemade stock, or no-low sodium to control the sodium levels in this dish. Since caper vinegar can be salty, you may opt for red wine or distilled white vinegar.
- Add-ins. You can easily add olives and other ingredients to this dish. The combination of tomatoes and capers works really well with fish and shrimp, too. I use a similar combo, plus Old Bay, in my Old Bay shrimp with cappellini recipe.
More recipes you’ll love
If you love chicken recipes, give these other Italian recipes a try!
- Chicken and eggplant parmesan
- Italian chicken cutlets
- Chicken saltimbocca
- Chicken with roasted red peppers and mozzarella
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Easy Chicken with Capers and Tomatoes
Ingredients
- 1/4 cup (60ml) extra virgin olive oil divided
- 4 tablespoons (56g) unsalted butter divided
- 2 pounds (908g) chicken cutlets thin sliced
- 10 cloves garlic sliced
- 1/2 teaspoon crushed hot red pepper flakes
- 1 1/2 pounds (680g) cherry tomatoes halved
- 3 tablespoons (27g) capers rinsed
- 1/4 cup (60ml) caper vinegar see notes below
- 3/4 cup (180ml) low-sodium chicken stock
- 1/4 cup minced flat-leaf Italian parsley
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Instructions
- Pat the cutlets dry with paper towels and season with salt and pepper on both sides.
- Heat pan to medium heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. Once bubbling, add the chicken and sear for approximately 3-4 minutes per side or until browned. Place the cooked cutlets on a plate and tent with foil. Work in batches, adding more olive oil and butter as required.
- Add the remaining olive oil and the garlic to the pan. Once the garlic turns golden add the hot red pepper flakes and cook for another 30 seconds. Add the tomatoes and cook until they begin to give off their liquid (about 5 minutes).
- Add the caper vinegar, chicken stock, and capers to the pan and turn the heat to high. Scrape the pan with a wooden spoon to dislodge any brown bits. Cook until the sauce reduces by about half.
- Turn the heat to low and add the cooked chicken back to the pan to combine all ingredients. Cook the chicken for 2 minutes or until warmed through.
- Turn off the heat and whisk in 2 tablespoons of cold butter, one cube at a time. Add the parsley and mix to combine. Taste test and adjust salt and pepper if required. Enjoy!
Notes
- Servings. 2 pounds of chicken cutlets (8-10 cutlets) will serve 4 people. If using chicken breasts, fillet and pound to equal thickness before seasoning.
- Getting a good sear. Make sure that your pan is hot before adding the chicken so that the chicken will brown adequately.
- Capers. Rinsing the capers can remove a bit of the salt and is recommended.
- Vinegar. Caper vinegar is salty. You can substitute red wine vinegar if you prefer.
- Leftovers. Chicken with capers and tomatoes can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on September 18, 2018. It was completely updated on June 24, 2025.
Deeelicious! Another great one from S&F! Loved this dish! Served with fluffy rice but would be great with angel hair, spaghetti or crusty bread……make it!!! 😊
So glad you enjoyed, Penny!