Lemon Thyme Chicken with Capers (One-Pan) | Bright, Zesty Dinner in 40 Minutes

In this Mediterranean-leaning skillet, quick-seared chicken cutlets meet a bright reduction of lemon juice, stock, and butter, lifted by capers and fresh thyme.

Ingredients

• 4 small chicken breasts, halved into cutlets (680 g)
• 3/4 tsp fine sea salt (divided)
• 1/2 tsp freshly ground black pepper
• 1/3 cup (45 g) all-purpose flour, for dredging
• 2 tbsp (30 ml) extra-virgin olive oil
• 2 tbsp (28 g) unsalted butter, divided
• 3 garlic cloves, finely minced (9 g)
• 1 cup (240 ml) low-sodium chicken stock
• 1/3 cup (80 ml) freshly squeezed lemon juice
• 1 tsp finely grated lemon zest
• 2 tbsp brined capers, drained (20 g)
• 1 tbsp fresh thyme leaves, plus extra sprigs
• 1 tsp honey (5 ml), optional
• 2 tbsp chopped fresh parsley (8 g)
• Lemon slices, to finish (optional)

How to Make Lemon & Thyme Chicken with Capers

1. (5 min) Season cutlets with salt and pepper; dredge lightly in flour, shaking off excess.
2. (7 min) Heat olive oil and 1 tbsp butter in a large skillet over medium-high; sear cutlets 2–3 min per side. Transfer to a warm plate.
3. (1 min) Lower heat to medium; add garlic and cook just until fragrant.
4. (6 min) Add stock, lemon juice, and zest; simmer and reduce by about one-third, scraping up browned bits.
5. (3 min) Stir in capers, thyme, and remaining 1 tbsp butter; season to taste and balance with honey if desired.
6. (3 min) Return chicken and juices; simmer gently to coat. Finish with parsley and lemon slices. Serve immediately.

Tips & Variations

• Crisp sear: Dry cutlets well and avoid crowding the pan.
• Silky sauce: Swirl in a knob of cold butter off heat.
• Gluten-free: Use fine rice flour for dredging or skip and reduce longer.
• Greens add-in: Stir in baby spinach in the last minute.