Print

Chicken With Caper Cream Sauce Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://tastygenius.com/chicken-with-caper-cream-sauce-recipe/