Introduction

This Chicken with Caper Cream Sauce is a luscious, flavorful dish that pairs tender pan-fried chicken with a rich, tangy cream sauce. The addition of capers and fresh dill brings a bright, savory touch that makes every bite delightful. Perfect for a cozy dinner or impressing guests without too much fuss.

Chicken with Capers in Lemon 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: Cut the chicken breasts in half lengthwise to make four thin cutlets. Season both sides generously with salt, pepper, garlic powder, and smoked paprika. Let them rest for at least 20 minutes.
Step 2: In a large cast iron skillet, melt the butter over medium-high heat. When the butter is sizzling, add the chicken cutlets. Cook in batches if needed to avoid overcrowding. Pan-fry the chicken for about 4-5 minutes per side until cooked through. Transfer to a clean plate and cover with foil.
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 more.
Step 4: Pour in the white wine to deglaze the pan, stirring and scraping up any browned bits. Lower the heat and add lemon zest and lemon juice. Stir and simmer for 2 minutes.
Step 5: Add the heavy cream and whisk to combine. Bring the sauce to a gentle boil for 2-3 minutes. Stir in the capers, then nestle the cooked chicken back into the skillet, spooning sauce over it.
Step 6: Remove from heat and garnish with fresh dill. Serve immediately with mashed potatoes, pasta, or your favorite sides.

Tips & Variations

For extra flavor, marinate the chicken in lemon juice and herbs before cooking.
Substitute fresh thyme or parsley if you don’t have dill on hand.
If you prefer a thicker sauce, let it simmer a bit longer or stir in a teaspoon of Dijon mustard.

Storage

Store any leftover chicken and 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 from curdling. Add a splash of cream or chicken broth when reheating if the sauce has thickened too much.

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 work well and will offer a juicier result. Adjust cooking time slightly to ensure they are cooked through.

What if I don’t have white wine?

You can substitute chicken broth with a splash of lemon juice or vinegar for acidity, but the flavor will be less complex without the wine.

Chicken with Capers in Lemon Cream Sauce Recipe

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★★★★★

4.4 from 68 reviews

This recipe features tender pan-fried chicken breast cutlets cooked to golden perfection and served with a luscious caper cream sauce infused with lemon, white wine, and fresh dill. Perfect for a comforting yet elegant meal, the creamy sauce provides a bright and tangy complement to the savory, smoky-spiced chicken.

Author: Dana
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
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 recommended)
1 lemon, zested and juiced
1/2 cup heavy whipping cream
2 tablespoons non-pareil capers, drained
1 tablespoon fresh dill, chopped

Instructions

Prepare and season chicken: Cut the two chicken breasts in half lengthwise to create four thin cutlets. Season both sides generously with kosher salt, freshly ground black pepper, garlic powder, and smoked paprika. Set aside for at least 20 minutes to allow the seasoning to penetrate.
Cook chicken in skillet: Heat a large cast iron skillet over medium-high heat and melt the butter. Once sizzling, add the seasoned chicken without overcrowding the pan. Pan-fry each side for about 4 to 5 minutes until cooked through and golden brown. Transfer the cooked chicken to a clean plate and cover with foil to keep warm.
Sauté shallot and garlic: Reduce heat to medium. Add the chopped shallot to the skillet and sauté using a wooden utensil until translucent, approximately 1 to 2 minutes. Add minced garlic and cook until fragrant, about 1 minute.
Deglaze skillet and add lemon: Pour in the white wine to deglaze, stirring and scraping the skillet bottom to loosen cooked bits. Lower heat to the lowest setting and stir in lemon zest and juice. Let cook for another 2 minutes to reduce slightly.
Add cream and capers: Pour in the heavy cream and whisk to combine fully. Bring the sauce to a gentle boil over low heat for 2 to 3 minutes until slightly thickened. Stir in the drained capers.
Finish and serve: Return the cooked chicken cutlets to the skillet, spooning the sauce over them to coat. Remove from heat and garnish with fresh chopped dill. Serve immediately with mashed potatoes, egg noodles, pasta, or your favorite sides, and enjoy.

Notes

Allowing the chicken to rest with seasoning before cooking helps enhance flavor.
A cast iron skillet provides excellent heat retention for an even sear on the chicken.
Do not overcrowd the pan, cook chicken in batches if necessary to ensure proper browning.
Dry white wines like Sauvignon Blanc or Pinot Grigio work best for deglazing and adding acidity.
Fresh dill added at the end brightens the dish with herbaceous notes.
This dish pairs wonderfully with creamy mashed potatoes or buttered pasta to soak up the sauce.

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