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!
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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.
Another hit! I used red wine vinegar instead of the caper vinegar as suggested in the notes.
Red pepper flakes gave it just the right amount of heat!
So glad you enjoyed, Bill!
Is caper vinegar simply the liquid in the jar of capers?
Hi Jo, yes, the liquid from the jar of capers.
The recipe of chicken cutlets with tomatos and capers sounds great, but the recipe that’s on the site is too large. I’m single and cook for myself, so what ratios would I use just to make 1-2 servings. I need recipes where I don’t have left overs; I’m in a tiny place with a motel type refrigerator so I can’t have leftovers lingering for more than a day or so. Can you assist?
Hi Tom, if you launch the recipe page to print, you can scale it down to 1-2 servings using the – button, of you can do it the old fashioned way and divide the ingredients in half. Since we are a family of 4 and eat the food we make, our servings are usually written for 4+.
This is the OG — the first recipe I ever tried from you guys. I became a subscriber to your newsletter and your YouTube channel because of this dish. My family loves it and it has been a staple in the dinner rotation (along with pasta alla vodka) ever since the first days of COVID. Since making this in 2019, I’ve made countless other amazing recipes from you guys but this still has the best flavor-to-effort ratio in the book.
We’re so happy to hear that, Rob, and so glad you found us with this recipe!
I’m not gonna lie, Jim and Tara, this is delicious just as you have it. Sometimes we splurge and serve a ball of burrata right on top of each person’s plate. OMG! Over the top!
Thanks so much!
Burrata is an amazing addition to this! So glad you enjoy it!
I do SO really want to try this, but lately it seems like most chix breast pieces turn out so stringy and dry. What do you and Tara suggest I do to correct this? Thank you so much
Hi Andrea, often the chicken cutlets can become dry if they’re overcooked. Getting a good sear on the cutlets at first, and then adding them back to the sauce to finish cooking through, should help ensure they’re not overcooked.
Hi Jim and Tara, love all your stuff, especially the YouTube videos. You mentioned that “You can easily add olives and other ingredients to this dish” could you be more specific (i.e. what type of olives?) Thank you, your recipes are greatly appreciated!
Hi JJ, any olives you’d like! Kalamatas, oil-cured, green castelvetrano, etc. Other ingredients could be artichoke hearts, roasted red peppers, anchovies, calabrian chili paste, etc. Hope you enjoy!
Hello, thank you for sharing this dish. Any suggestions on what to substitute for the capers?
You can omit the capers if you don’t like them, or you can replace them with some chopped olives.
Hi there. I loved this dinner. I also, thought you made a similar one with herbs. Not sure, but that was delicious too, but I can’t find the recipe. I’m moving soon and I think I packed it. Thanks for all the great recipes.
We’re happy you enjoyed, Dolores! You can use the search function here on the website to look for all our chicken recipes to see which one you’re looking for.
This has become one of our go-to dinner recipes. We never have leftovers! I make it exactly according to your recipe, and it’s outstanding.
I have to say, ever since I discovered your youtube channel and website, we’ve been eating more Italian dishes, and it’s all your fault! 😀 Thank you so much for sharing your knowledge! I’m an avid home cook, but I’ve picked up several new-to-me tips from you.
Hi Theresa, I’m so happy you enjoyed this and that it has become one of your go-tos! Thanks for the comment and for following along with us!
My family absolutely loved this
Hi Karl, thanks for the comment! I’m so happy you and the family enjoyed this recipe!
Very tasty ! I added a touch more water and some good tomato paste and put it over angel hair pasta, No leftovers .
Hey there. Glad you enjoyed it with the additions!
Looks so good. Making it Saturday. Having some friends over. Side of spaghetti garlic and oil. Yum! Thanks.
Hi Anna. I hope you enjoy it!
Omg I so can’t wait! Thank you for the recipe. And punch too!
Thanks! Hope you enjoyed it!
I added some roasted red peppers to mine while cooking the garlic came out amazing over cauliflower rice!
Hi Sandra! Sounds great with the roasted peppers. I am glad you enjoyed it.