Chicken with Capers in Lemon Cream Sauce Recipe
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.
- 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
