Introduction

Chicken with Caper Cream Sauce is a rich and flavorful dish that combines tender pan-fried chicken cutlets with a tangy, creamy sauce. The capers add a delightful briny punch, while fresh dill and lemon brighten the flavors. It’s a perfect meal to impress guests or enjoy a comforting dinner at home.

Chicken With Caper Cream Sauce Recipe - Recipe Image

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

Step 1: Slice each chicken breast in half lengthwise to create four thin cutlets. Season both sides with salt, pepper, garlic powder, and smoked paprika. Let the chicken rest for at least 20 minutes to absorb the seasoning.
Step 2: Melt the butter in a large cast iron skillet over medium-high heat. Add the chicken cutlets and cook without overcrowding the pan, about 4-5 minutes per side, until cooked through and golden brown. Transfer chicken to a clean plate and cover with foil to keep warm.
Step 3: Reduce heat to medium and add the chopped shallot to the skillet. Sauté for 1-2 minutes until translucent, then add the minced garlic and cook for another minute until fragrant.
Step 4: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Lower heat and stir in the lemon zest and lemon juice. Let the mixture cook for 2 minutes to reduce slightly.
Step 5: Stir in the heavy cream and whisk until fully combined. Bring the sauce to a gentle boil for 2-3 minutes, then add the capers and mix well. Return the cooked chicken to the skillet, spooning the sauce over the top.
Step 6: Remove from heat and garnish with fresh dill. Serve immediately over mashed potatoes, egg noodles, pasta, or your favorite sides and enjoy.

Tips & Variations

For a lighter version, substitute half-and-half for heavy cream.
To add more depth, stir in a teaspoon of Dijon mustard into the sauce before adding the cream.
Fresh parsley can be used in place of dill for a different herbal note.
Using a well-seasoned cast iron skillet helps achieve a nice sear on the chicken.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave to prevent curdling the cream. Add a splash of cream or broth while reheating 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 breasts?

Yes, boneless, skinless chicken thighs work well. Adjust cooking time as thighs may take a little longer to cook through.

What can I substitute if I don’t have dry white wine?

You can use chicken broth with a splash of lemon juice or white wine vinegar as a substitute. Avoid sweet wines, as they will alter the flavor.

Chicken With Caper Cream Sauce Recipe

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4.7 from 79 reviews

This Chicken With Caper Cream Sauce recipe features tender pan-fried chicken cutlets smothered in a rich, tangy cream sauce infused with lemon, white wine, and salty capers, finished with fresh dill for a burst of herbal brightness. Perfect for a comforting and elegant dinner served over pasta, mashed potatoes, or your favorite sides.

Author: Elias
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

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 recommended)
1 lemon, zested and juiced
1/2 cup heavy whipping cream
2 tablespoons non-pareil capers, drained
1 tablespoon fresh dill, for garnish

Instructions

Prepare the chicken: Slice the chicken breasts in half lengthwise to create four thin chicken cutlets. Season both sides generously with kosher salt, freshly ground black pepper, garlic powder, and smoked paprika. Set aside and let the chicken sit, allowing the seasoning to penetrate for at least 20 minutes.
Cook the chicken: Heat the butter in a large cast iron skillet over medium-high heat until melted and sizzling. Add the seasoned chicken cutlets in batches if necessary to avoid overcrowding. Pan-fry each side for about 4-5 minutes until cooked through and golden brown. Transfer the cooked chicken to a clean plate and cover loosely with foil to keep warm.
Sauté the aromatics: Lower the heat to medium and add the finely chopped shallot to the skillet. Stir and cook until translucent, about 1-2 minutes. Add the minced garlic and continue cooking for another minute until fragrant, being careful not to burn the garlic.
Deglaze the pan: Pour in the white wine, stirring and scraping the bottom of the skillet with a wooden utensil to loosen flavorful browned bits. Reduce the heat to low and add the lemon zest and lemon juice. Stir and cook for an additional 2 minutes to reduce slightly.
Finish the sauce: Pour in the heavy cream and whisk to fully incorporate the ingredients. Bring the sauce to a gentle boil and let it cook for 2-3 minutes until slightly thickened. Stir in the drained capers.
Combine and serve: Return the cooked chicken cutlets to the skillet, spooning the caper cream sauce over the top to coat evenly. Remove from heat and garnish with fresh dill. Serve immediately with mashed potatoes, egg noodles, pasta, or your preferred side dishes. Enjoy your flavorful meal!

Notes

Allowing the chicken to rest with seasoning for at least 20 minutes helps deepen the flavor.
Cooking the chicken in batches prevents overcrowding and ensures even browning.
Use a dry white wine that you enjoy drinking, as it impacts the sauce’s flavor.
The sauce can be kept warm on very low heat but is best served fresh.
Pair with creamy mashed potatoes or buttered noodles to complement the rich sauce.
If you prefer a thicker sauce, cook for an additional minute or two to reduce further.

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