Orange Caper Chicken

Orange Caper Chicken

36 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  Heather

“Easy and very yummy. It's a hit every time I make it, especially when served with a light salad and white wine.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a medium bowl, mix flour and pepper. Dredge the chicken breasts in the mixture to coat, and set aside.
  2. Melt butter and heat oil in a large skillet over medium heat. Place coated chicken in the skillet, and cook about 10 minutes per side, until no longer pink and juices run clear. Remove from heat, and set aside.
  3. Increase skillet heat to high, and pour in the orange juice. Cook until reduced by about 1/2.
  4. Stir in the orange zest, capers, and parsley. Return chicken to the skillet, and coat with the orange juice mixture to serve.

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Reviews (36)

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This was very simple to make and turned out well. I like the combination of orange and capers. Next time, though, I think I will add a little brown sugar to make the coating a little sweeter and not so tart.



I just made this for dinner tonight. While the chicken was cooking I was able to chop the parsley and grate the orange zest so prep was easy. I served it over rice. I asked my family what they would rate it and my brother the chef looks at me and goes "This is good. The chicken is actually tender. You always overcook chicken." Thanks, Davey. Anyway, everyone liked it but we all thought the sauce needed more balance, it was just too sweet. When I make this again I think I'll add some chicken stock to the orange juice. Also, some salt is needed.



Really excellent- 4*'s because I had to tweak. First, the recipe does need salt. I added about 1/2 tsp. to the flour and pepper mixture. Second, I added about 1 tsp. sugar to the orange mixture per other posters. It did add a nice sweetness to the tang of the capers. Because of this tweaking, it was fabulous- but without a little salt and sugar, I know it would be less than stellar.

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Amount Per Serving (4 total)

  • Calories
  • 285 cal
  • 14%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 29.8 g
  • 60%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 355 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Blood Orange Chicken


next recipe:

Orange Chicken