Chicken with Capers

Briny capers and tangy balsamic vinegar cut right through the richness of sautéed chicken breast in this fast pan sauce that comes together while the chicken finishes cooking.

Five tablespoons of capers is a generous amount, and that’s deliberate. Their salty, pickled pop stands up to the sweet-tart balsamic and the earthy mushrooms without getting lost. If you’re used to recipes that call for a timid teaspoon, this one actually lets capers be the star.

Browning the chicken first for five minutes builds a golden crust and renders some fat into the pan. The onion, mushrooms, and garlic go in next and cook in those drippings, soaking up all the fond from the bottom of the skillet. That’s where half the flavor lives.

The balsamic vinegar hits the hot pan and deglazes everything, pulling up all those browned bits. Beef broth and tomato paste round the sauce into something glossy and savory with just enough body to coat the chicken. Five minutes of covered simmering finishes cooking the breasts through while the sauce thickens.

Pro Tips

• Pound the chicken breasts to an even thickness before searing. Uneven pieces will have dry thin edges and raw thick centers.
• Use a good balsamic vinegar here. Cheap, thin balsamic turns harsh when reduced. You want one that’s slightly syrupy.
• Drain the capers and give them a quick rinse if they’re salt-packed. Brined capers can go straight in.
• Beef broth instead of chicken broth is intentional. It adds a deeper, more savory backbone to the sauce.

Variations

• Lemon-caper version: Replace the balsamic with white wine and add a squeeze of lemon at the end for a lighter, Mediterranean take.
• Olive addition: Stir in a handful of halved Kalamata olives with the capers for extra brininess.