Lemon-Caper Chicken

Lemon-Caper Chicken

39 Reviews 1 Pic
Recipe by  The South Beach Diet Online

“In minutes, you will have a completely satisfying Phase Two & Three main dish you'll make again and again. Feel free to double the recipe for a crowd (but use two skillets), or halve the recipe for an intimate dinner. Make sure to buy thinly sliced breasts - they are usually sold four to a package. If you cant find them, slice a medium-sized breast crosswise, resulting in a 1/2-inch thick piece, about 4 oz in weight. Place each piece between two sheets of plastic wrap and lightly pound to flatten to an even thickness.”

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Adjust Servings

Original recipe yields 4 servings



  1. Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
  2. Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
  3. Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.

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Reviews (39)

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I love lemon-caper chicken, so I was a bit skeptical of a lower-carb recipe. I didn't bother buying the whole-wheat flour, but rather omitted the flour all together (thus it can be used for Phase 1, 2, or 3 of South Beach) and it turned out great. You can use a bit of garlic and a few tablespoons of finely chopped white onions instead of the shallot. Also, I like to add a couple slices of lemon to the pan when the chicken is cooking to give it a more lemony flavor. Goes well with Spinach-stuffed mushroom and a salad.



I've been trying to re-create the Chicken Piccata dish from one of my fave restaurants, and this is as close as I've come. I used regular flour (not true to SB diet), and added a lot more capers. It also took much longer than 1 minute to reduce the sauce to the proper consistancy. It was delicious and easy enough to make on a weeknight! Will make this over and over!!!!



This recipe is good, definitely healthy. The chicken turned out juicy & tender, but I do wish the sauce was a little thicker. Will make this one again! VERY EASY!

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Amount Per Serving (4 total)

  • Calories
  • 203 cal
  • 10%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 6 g
  • 2%
  • Protein
  • 27.7 g
  • 55%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 303 mg
  • 12%

Based on a 2,000 calorie diet



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