Easy Boneless Chicken Breasts With Tomatoes and Capers

Chicken Breasts with Tomatoes and Capers

Diana Rattray

Prep: 18 mins
Cook: 22 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
1007 Calories
58g Fat
23g Carbs
92g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1007
% Daily Value*
Total Fat 58g 74%
Saturated Fat 17g 83%
Cholesterol 289mg 96%
Sodium 790mg 34%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 11%
Protein 92g
Calcium 139mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this easy, great-tasting chicken with hot cooked pasta or a rice dish for a delicious and easy meal.

Use pounded boneless chicken breasts or thinly sliced chicken cutlets in this recipe. 

A little white wine flavors this dish, but more chicken broth can be added as a substitute if you prefer a non-alcohol dish.


  • 4 to 6 boneless chicken breast halves, without skin
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups chicken broth
  • 1/2 cup dry white wine, such as chardonnay
  • 1 can (14.5 ounces) diced tomatoes
  • 3 tablespoons capers, rinsed and drained
  • 2 tablespoons chopped fresh parsley

Steps to Make It

  1. Gather the ingredients.

  2. Using a meat mallet, gently pound the chicken breasts between sheets of plastic to an even thickness of about 1/2 inch.

  3. Combine flour with salt and pepper; dredge the chicken in the flour mixture.

  4. Heat oil and butter in a large skillet or sauté pan over medium-high heat until hot; add chicken and cook for about 5 minutes, until browned. Turn and cook for about 3 to 4 minutes longer, or until browned.

  5. Remove chicken to a platter for the time being.

  6. To the skillet, add the minced garlic, wine, and lemon juice. Simmer for 2 to 3 minutes, or until the liquid is almost evaporated.

  7. Add the tomatoes and chicken broth; simmer for 4 minutes, or until reduced by about a quarter. Add capers and cook for 2 minutes longer.

  8. Stir in 1 tablespoon of butter and return the chicken to the skillet. Continue simmering for about 5 minutes longer, or until chicken is fully cooked.

  9. Cooking time may vary, depending on thickness of the chicken.

  10. Serve and enjoy!


Recipe Variations

If you want a non-alcohol dish, substitute the wine by adding more chicken broth.