Best 8 Chicken Breasts With Tomatoes And Capers Recipes

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Indulge in a delightful culinary journey with our versatile chicken breasts, masterfully paired with the vibrant flavors of tomatoes and capers. Discover a treasure trove of tantalizing recipes that transform this classic combination into extraordinary dishes. From the zesty allure of Chicken Piccata to the rustic charm of Chicken Cacciatore, each recipe promises a unique symphony of flavors that will tantalize your taste buds. Embark on this culinary adventure and let the harmonious blend of chicken, tomatoes, and capers transport you to a world of gastronomic delight.

Check out the recipes below so you can choose the best recipe for yourself!

EASY BONELESS CHICKEN BREASTS WITH TOMATOES AND CAPERS



Easy Boneless Chicken Breasts With Tomatoes and Capers image

Chicken breasts are prepared with a combination of tomatoes, garlic, lemon juice, and capers. Pair with pasta or rice for a perfect meal.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 40m

Yield 6

Number Of Ingredients 13

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:

  • Gather the ingredients.
  • Using a meat mallet, gently pound the chicken breasts between sheets of plastic to an even thickness of about 1/2 inch.
  • Combine flour with salt and pepper; dredge the chicken in the flour mixture.
  • 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.
  • Remove chicken to a platter for the time being.
  • To the skillet, add the minced garlic, wine, and lemon juice. Simmer for 2 to 3 minutes, or until the liquid is almost evaporated.
  • 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.
  • 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.
  • Cooking time may vary, depending on thickness of the chicken.
  • Serve and enjoy!

Nutrition Facts : Calories 1007 kcal, Carbohydrate 23 g, Cholesterol 289 mg, Fiber 3 g, Protein 92 g, SaturatedFat 17 g, Sodium 790 mg, Fat 58 g, ServingSize 4 to 6 servings, UnsaturatedFat 35 g

CHICKEN BREASTS IN CAPER CREAM SAUCE



Chicken Breasts in Caper Cream Sauce image

My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'

Provided by MOMMYTO2BOYS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
½ cup whipping cream
2 tablespoons capers, drained and rinsed

Steps:

  • Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
  • Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
  • Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 1.8 g, Cholesterol 132.1 mg, Fat 21.2 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 12.7 g, Sodium 974.3 mg, Sugar 0.3 g

CHICKEN BREASTS WITH TOMATOES AND CAPERS



Chicken Breasts with Tomatoes and Capers image

Provided by Pierre Franey

Categories     Chicken     Herb     Poultry     Tomato     Quick & Easy     Dinner     White Wine     Summer     Capers

Yield Yield: 4 servings

Number Of Ingredients 13

4 boneless, skinless chicken breasts (about 1 1/4 pounds)
salt and freshly ground white pepper to taste
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
2 teaspoons finely chopped fresh tarragon or 1 teaspon dried
4 ripe plum tomatoes, cut into small cubes
2 tablespoons red wine vinegar
4 tablespoons drained capers
1 cup dry white wine
1 tablespoon tomato paste
4 tablespoons chopped fresh parsley leaves

Steps:

  • Sprinkle the chicken well with salt and pepper.
  • Heat the oil and butter in a heavy-bottomed skillet. Add the chickenbreasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
  • Scatter the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  • Blend well. Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.
  • Sprinkle with parsley and serve.

FLATTENED CHICKEN WITH TOMATOES, OLIVES & CAPERS



Flattened chicken with tomatoes, olives & capers image

Eating on your own needn't mean beans on toast, as this 20-minute supper proves

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 8

1 boneless, skinless chicken breast
a little seasoned flour , for dusting
1 tbsp olive oil
1 large ripe tomato , chopped
2 tsp capers
handful olives
splash white wine (or water, if you prefer)
chopped chives or parsley

Steps:

  • Split the chicken breast almost in half and open it out like a book. Bash with a rolling pin to flatten, then lightly coat in the seasoned flour. Heat the oil in a pan, add the chicken and cook for 3-4 mins on each side until crisp, browned and cooked through. Remove from the pan and keep warm.
  • Add the tomato, capers, olives and wine to the pan, season to taste, then bring to the boil. Bubble the sauce for 2-3 mins until the tomatoes are starting to break down, then spoon over the chicken and scatter with chopped herbs. Delicious with steamed potatoes.

Nutrition Facts : Calories 339 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.78 milligram of sodium

CHICKEN WITH SUN-DRIED TOMATOES AND CAPERS



Chicken With Sun-Dried Tomatoes and Capers image

Make and share this Chicken With Sun-Dried Tomatoes and Capers recipe from Food.com.

Provided by senseicheryl

Categories     Chicken Breast

Time 20m

Yield 4 pieces of chicken, 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts (about 4 to 6 ounces each)
1 1/2 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste
flour, for dredging
1/2 cup low sodium chicken broth
2 tablespoons lemon juice
1/2 cup sun-dried tomato, rehydrated and chopped
2 tablespoons capers
2 tablespoons parsley, chopped

Steps:

  • Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
  • Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
  • Sauté the chicken over high heat, about 3 minutes on each side. Remove to a warm platter and keep warm.
  • Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan.
  • Add the tomatoes and cook until the broth has reduced by half. Add the lemon juice and capers.
  • Pour the sauce over the chicken, sprinkle with parsley and serve.

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS



Braised Chicken With Tomatoes, Olives and Capers image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on
Salt and freshly ground black pepper
2 medium onions, chopped
2 tablespoons drained capers
2 teaspoons minced garlic
1 28-ounce can diced tomatoes (with juice)
1/2 cup dry white wine or chicken stock
1 cup Niçoise or kalamata olives, pitted
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley for garnish

Steps:

  • Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
  • Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
  • Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams

CHICKEN BREASTS WITH TOMATOES AND CAPERS



Chicken Breasts With Tomatoes and Capers image

Simple, quick, and delicious recipe (I modified it by using thighs and cooking everything a bit longer) from the New York Times' Pierre Franey. It's not as caper-y as you'd think/fear!

Provided by lecole54

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 chicken breasts, skinless & boneless (about 2-1/4 pounds)
salt, to taste
fresh ground white pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons shallots, finely chopped
2 teaspoons garlic, finely chopped
4 teaspoons fresh tarragon, finely chopped or 2 teaspoons dried tarragon
8 plum tomatoes, ripe and cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup capers, drained
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup fresh parsley leaves, chopped

Steps:

  • Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and sauté over medium¬-high heat, turning the pieces often until lightly browned, about 5 minutes.
  • Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  • Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 461.5, Fat 26.5, SaturatedFat 8.5, Cholesterol 108.1, Sodium 476.1, Carbohydrate 12.5, Fiber 2.4, Sugar 4.9, Protein 33

CHICKEN IN TOMATO-CAPER SAUCE



Chicken in Tomato-Caper Sauce image

This is what I call an easy crowd-pleaser. I like to serve this entree with pasta and a nice salad. If you don't have capers, try using diced green olives instead. -Shemaine Rohrbach, Allentown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 package (6 ounces) fresh baby spinach
2 tablespoons drained capers
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon cayenne pepper
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink., Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.

Nutrition Facts : Calories 392 calories, Fat 16g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 5g fiber), Protein 45g protein. Diabetic Exchanges

Tips:

  • Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your dish will be.
  • Choose high-quality capers: Capers can vary in quality, so be sure to choose a brand that you trust. Look for capers that are plump and green, and avoid any that are brown or discolored.
  • Don't overcrowd the pan: When searing the chicken breasts, be sure to give them enough space in the pan so that they can brown evenly. If the pan is too crowded, the chicken will steam instead of sear.
  • Use a good quality white wine: The white wine that you use in this recipe will add flavor to the sauce, so be sure to choose a wine that you enjoy drinking. A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, is a good option.
  • Season the chicken breasts generously: Before searing the chicken breasts, be sure to season them generously with salt and pepper. This will help to enhance the flavor of the chicken.
  • Don't overcook the chicken: Chicken breasts can easily become dry if they are overcooked. Be sure to cook them until they are just cooked through, but still juicy.

Conclusion:

This recipe for chicken breasts with tomatoes and capers is a delicious and easy weeknight meal. The chicken is flavorful and juicy, and the sauce is light and tangy. This dish is sure to please everyone at your table.

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