Sautéed Chicken with Tomato and Caper Salad

by Ian Wickman


Sautéed Chicken with Tomato and Caper Salad

This is one of my favorite family style summer dishes. The fresh tomatoes bursting with sweet flavor, the salty burst of capers. Sitting outside on a warm evening with a glass of wine and friends, perfection!
Keyword chicken with tomato and caper salad
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 4
Author Ian Wickman


Tomato Caper Salad

  • 1 pint cherry tomatoes
  • 1 tbsp white balsamic vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp olive oil
  • 1 tbsp capers
  • 1/2 tsp fresh oregano, chopped

Sautéed Chicken

  • 1.5 lbs boneless skinless chicken breast
  • 1 pinch pepper
  • 1 pinch salt
  • 1 tbsp olive oil


Tomato Caper Salad

  • Slice the tomatoes in quarters and place in a small bowl.
  • Add vinegar, lemon juice, oil, capers, and oregano to the tomatoes. Grind some fresh salt and pepper to taste and stir well to combine. Set aside.

Sautéed Chicken

  • Trim chicken and butterfly the breasts (slice the entire breast in half thick wise so you have much thinner chicken breasts). You can cut into smaller pieces if you desire for easier serving.
  • Heat a large sauté pan or griddle over medium heat.
  • Add olive oil to pan, swirl to coat.
  • Add chicken in a single layer to pan (depending on the size of your pan you may need to do this in batches). Sprinkle with salt and pepper.
  • Cook for about 3 - 4 minutes until chicken has gained a nice browning on the bottom and is about halfway cooked through.
  • Flip the chicken and sprinkle again with salt and pepper. Cook the rest of the way through, about 3 - 4 minutes.


  • Put your chicken on a platter and spoon tomato caper salad over top. Serve family style! Pass additional capers for a delicious personal garnish.


This recipe is just begging to be made for friends, brought to summer parties, or simply enjoyed with your family! Change up the oregano with some basil, try a different vinegar, play around and enjoy!

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