Chicken With Caper Cream Sauce Recipe

Introduction

Chicken with Caper Cream Sauce is a rich and flavorful dish that’s perfect for a special weeknight dinner. Tender chicken cutlets are pan-seared and then smothered in a tangy, creamy sauce brightened with lemon and capers. This recipe is sure to impress with minimal effort.

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 rest for at least 20 minutes.
2. Step 2: Melt the butter in a large cast iron skillet over medium-high heat. When the butter is sizzling, add the seasoned chicken. Cook in batches if necessary to avoid overcrowding. Pan-fry the chicken until cooked through, about 4-5 minutes per side. Transfer 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. Add the minced garlic and cook until fragrant, about 1 minute.
4. Step 4: Deglaze the skillet by pouring in the white wine. Stir and scrape any browned bits from the bottom of the pan. Lower the heat and add the lemon zest and juice. Cook the mixture for another 2 minutes.
5. Step 5: Pour in the heavy cream and whisk to combine. Bring the sauce to a gentle boil for 2-3 minutes. Stir in the capers. Return the chicken to the skillet and spoon the sauce over it.
6. Step 6: Remove the skillet from heat and garnish with fresh dill. Serve immediately over mashed potatoes, egg noodles, or your favorite sides.

Tips & Variations

• For a lighter option, substitute half-and-half for the heavy cream.
• If you don’t have white wine, you can use chicken broth with a splash of lemon juice instead.
• Adding a pinch of red pepper flakes to the sauce can give it a nice subtle heat.
• Fresh dill can be substituted with fresh parsley if preferred.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. You can add a splash of cream or broth while reheating to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking. If using frozen, thaw completely in the refrigerator before slicing and seasoning.

What can I serve with Chicken with Caper Cream Sauce?

This dish pairs wonderfully with mashed potatoes, pasta, rice, or roasted vegetables. The creamy sauce complements starchy sides that soak up its flavor.

Chicken With Caper Cream Sauce Recipe

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This Chicken With Caper Cream Sauce recipe features tender pan-fried chicken cutlets smothered in a rich, tangy cream sauce infused with lemon, capers, and fresh dill. The combination of smoky paprika seasoning and a luscious white wine cream sauce makes this dish perfect for an elegant weeknight dinner or special occasion.

• Author: Elena
• 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

Sauce

• 4 tablespoons unsalted butter
• 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, for garnish

Instructions

1. Prepare and Season the Chicken: Cut the two chicken breasts in half lengthwise to create four thin chicken cutlets. Generously season both sides of each cutlet with kosher salt, freshly ground black pepper, garlic powder, and smoked paprika. Set aside and let the chicken sit for at least 20 minutes to absorb the flavors.
2. Cook the Chicken: Heat a large cast iron skillet over medium-high heat and melt the butter until it begins to sizzle. Carefully add the seasoned chicken cutlets, being sure not to overcrowd the pan; cook in batches if necessary. Pan-fry each side for about 4-5 minutes until the chicken is cooked through and golden brown. Transfer the cooked chicken to a clean plate and cover with foil to keep warm.
3. Sauté Shallots and Garlic: Reduce the skillet heat to medium. Add the finely chopped shallot and sauté, stirring occasionally, until it becomes translucent, about 1-2 minutes. Add the minced garlic and cook together until fragrant, about 1 minute.
4. Deglaze with Wine and Add Lemon: Pour in the dry white wine to deglaze the skillet, scraping up any browned bits stuck to the bottom with a wooden utensil. Lower the heat to the lowest setting and stir in the lemon zest and lemon juice. Let the mixture cook gently for 2 minutes to blend the flavors.
5. Make the Caper Cream Sauce and Finish: Pour in the heavy whipping cream and whisk continuously to fully incorporate it with the wine mixture. Allow the sauce to come to a light boil and thicken slightly, about 2-3 minutes. Stir in the drained capers. Return the cooked chicken cutlets to the skillet, spooning sauce over them to coat thoroughly.
6. Garnish and Serve: Remove the skillet from the heat. Sprinkle fresh dill on top of the chicken and sauce. Serve immediately, pairing the dish with mashed potatoes, egg noodles, pasta, or your preferred side dishes, and enjoy the savory creaminess with bright lemon and caper notes.

Notes

• Allowing the chicken to rest after seasoning helps the spices penetrate for better flavor.
• Do not overcrowd the skillet to ensure even cooking and a nice sear.
• If you don’t have a cast iron skillet, a heavy-bottomed stainless steel or nonstick pan works well too.
• Use a good quality dry white wine for the best flavor in the sauce; avoid cooking wines.
• This dish pairs beautifully with mashed potatoes, pasta, or steamed vegetables.
• Leftover sauce can be stored separately and gently reheated; add fresh dill just before serving.

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