Easy Chicken with Capers and Tomatoes
My easy chicken with capers and tomatoes combines thin sliced chicken cutlets that are pan seared and tossed with a simple garlic, caper, tomato, and parsley sauce to make an awesome 30-minute weeknight meal!
Servings: 4
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
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
Calories: 698kcal | Carbohydrates: 38.3g | Protein: 59.3g | Fat: 35.4g | Saturated Fat: 11.8g | Cholesterol: 226mg | Sodium: 930mg | Fiber: 2.9g | Sugar: 2.9g | Calcium: 100mg | Iron: 1mg
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