Chicken With Caper Cream Sauce Recipe

Introduction

Chicken with caper cream sauce is a delightful dish that combines tender chicken cutlets with a rich, tangy sauce. The creamy sauce enhanced by capers and fresh lemon brings a bright, savory flavor perfect for any dinner occasion.

Ingredients

• 2 large boneless/skinless chicken breasts, sliced in half lengthwise
• Kosher salt
• Freshly ground black pepper
• Garlic powder
• Smoked paprika
• 4 tablespoons unsalted butter
• 1 large shallot, finely chopped
• 3 garlic cloves, finely minced
• 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 1 lemon, zested and juiced
• 1/2 cup heavy whipping cream
• 2 tablespoons non-pareil capers, drained
• 1 tablespoon fresh dill

Instructions

1. Step 1: Cut the two chicken breasts in half lengthwise to make four chicken cutlets. Season both sides generously with salt, pepper, garlic powder, and smoked paprika. Let the chicken sit for at least 20 minutes.
2. Step 2: In a large cast iron skillet, melt the butter over medium-high heat. Once sizzling, add the chicken, cooking in batches if needed to avoid overcrowding. Cook each side for 4–5 minutes until done. Transfer chicken to a clean plate and cover with foil.
3. Step 3: Reduce heat to medium and add the chopped shallot to the skillet. Sauté until translucent, about 1–2 minutes, stirring with a wooden utensil. Add minced garlic and cook until fragrant, about 1 minute.
4. Step 4: Deglaze the skillet by pouring in the white wine, stirring and scraping up any browned bits. Lower heat to the lowest setting, add lemon zest and juice, then cook for another 2 minutes.
5. Step 5: Pour in the heavy cream and whisk to combine. Allow the sauce to gently boil for 2–3 minutes. Stir in the capers, then return the cooked chicken to the skillet, spooning sauce over the pieces.
6. Step 6: Remove from heat, garnish with fresh dill, and serve immediately. This dish pairs beautifully with mashed potatoes, pasta, or your favorite sides.

Tips & Variations

• Use a dry white wine you enjoy drinking, as it greatly affects the flavor of the sauce.
• For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• Fresh parsley can be used instead of dill if preferred.

Storage

Store leftover chicken with sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream sauce from separating, adding a splash of cream or milk if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used. They may require slightly different cooking times due to their size and thickness but will add a richer flavor.

What if I don’t have capers?

If you don’t have capers, you can substitute with chopped green olives or omit them altogether, though the unique briny flavor they provide will be missing.

Chicken With Caper Cream Sauce Recipe

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4.8 from 85 reviews

This Chicken With Caper Cream Sauce recipe features tender, pan-fried chicken cutlets smothered in a rich and tangy cream sauce infused with lemon, white wine, capers, and fresh dill. Perfect for an elegant weeknight dinner or entertaining guests, the dish balances smoky, savory, and bright flavors that pair beautifully with mashed potatoes or pasta.

• Author: nova
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 large boneless/skinless chicken breasts, sliced in half lengthwise
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Garlic powder, to taste
• Smoked paprika, to taste
• 4 tablespoons unsalted butter

Sauce

• 1 large shallot, finely chopped
• 3 garlic cloves, finely minced
• 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 1 lemon, zested and juiced
• 1/2 cup heavy whipping cream
• 2 tablespoons non-pareil capers, drained
• 1 tablespoon fresh dill, chopped (for garnish)

Instructions

1. Prepare the Chicken: Slice the chicken breasts in half lengthwise to create four cutlets. Season both sides generously with kosher salt, freshly ground black pepper, garlic powder, and smoked paprika. Set aside to rest for at least 20 minutes to allow the seasoning to absorb.
2. Cook the Chicken: Heat the unsalted butter in a large cast iron skillet over medium-high heat. Once the butter is sizzling, add the chicken cutlets. Cook in batches if necessary to avoid overcrowding the pan. Pan-fry the chicken until cooked through and golden, about 4-5 minutes per side. Transfer the cooked chicken to a clean plate and cover with foil to keep warm.
3. Sauté Aromatics: Lower the heat to medium and add the finely chopped shallot to the skillet. Stir and cook until the shallot becomes translucent, about 1-2 minutes. Add the minced garlic and cook until fragrant, approximately 1 minute.
4. Deglaze the Pan: Pour in the dry white wine to deglaze the skillet, stirring to scrape up all browned bits from the bottom. Reduce the heat to low. Add the lemon zest and juice, stirring to combine. Let the mixture cook for an additional 2 minutes to mellow the wine and blend flavors.
5. Make the Sauce: Pour in the heavy whipping cream and whisk to fully incorporate. Bring the sauce to a gentle boil, about 2-3 minutes, until slightly thickened. Stir in the drained capers.
6. Combine and Serve: Return the cooked chicken cutlets to the skillet and spoon the caper cream sauce over them. Remove the skillet from heat and garnish with freshly chopped dill. Serve immediately, ideally over mashed potatoes, egg noodles, or your favorite side dishes.

Notes

• For best results, do not overcrowd the pan when cooking the chicken to ensure even browning.
• Use dry white wine for deglazing to avoid overpowering sweetness in the sauce.
• This dish pairs wonderfully with creamy mashed potatoes, buttered egg noodles, or a simple green vegetable.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reduce sodium, rinse capers before adding to the sauce.

Keywords: chicken recipe, caper cream sauce, pan-fried chicken, lemon cream sauce, easy dinner, skillet chicken