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Photo of Pan-fried chicken with lemon and capers by WW

Pan-fried chicken with lemon and capers

2 - 6
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Capers are unopened flower buds and are sold in jars in the condiment section of the supermarket. Once opened, keep them covered in brine or they can dry out.


Vegetable oil

1 tbs

Raw skinless chicken breast

540 g, cut into thin medallions

Red onion

1 small, cut into thin wedges


1 clove(s), crushed

Lemon zest

1 tbs

Lemon juice

80 ml, (1/3 cup)

Capers, rinsed, drained

2 tbs

Fresh flat-leaf parsley

¼ cup(s), finely chopped

Baby potato

400 g, cut in half

Sugar snap peas

160 g, trimmed


2 large, peeled, cut into matchsticks


  1. Heat oil in a large non-stick frying pan over high heat. Add chicken and onion and cook, stirring, for 4–5 minutes until chicken is golden and cooked through.
  2. Add garlic and zest and cook for a further 30 seconds. Drizzle with juice and stir through capers and parsley.
  3. Meanwhile, boil, steam or microwave potato, sugar snap peas and carrot, separately, until tender. Serve chicken with steamed vegetables.