Chicken with Caper Cream Sauce
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Published
Heavy cream, white wine, lemon juice, and capers give this Chicken with Caper Cream Sauce recipe a bright, tangy, and briny flavor. Ready in just 25 minutes, this simple yet elegant dish is perfect for both busy weeknights with the family and special occasions with friends!
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This chicken with caper cream sauce is like a creamy version of classic chicken piccata. You still have the light taste from bright and briny lemon and capers, and depth of flavor from white wine, but heavy cream is added to create a thicker, creamier sauce. It’s so delicious!
Though quick and easy to prepare (start to finish is just 25 minutes!), this dish is not only great for busy weeknights with the family, but also wonderful for date nights or special guests. It’s so simple, but feels elegant and elevated, especially when paired with a side like roasted asparagus.
What’s in This Chicken with Caper Cream Recipe?
This easy recipe is made with chicken breast, capers, and a few pantry staples. You can find the exact measurements in the recipe card below.
- Chicken breasts – Use 2 large boneless, skinless chicken breasts as we’ll be butterflying them to create 4 thin cutlets.
- Seasonings – Dried dill, garlic powder, onion powder, lemon pepper, and salt season the dish.
- Flour – For lightly dredging the chicken and helping to create a crisp exterior once pan fried.
- Olive oil & butter – Using a combination of the two to cook the chicken adds lots of rich flavor to the dish.
- Dry white wine – To create the sauce that adds great depth of flavor. If you don’t cook with wine, you can replace it with chicken broth but note the flavors won’t be as complex.
- Heavy cream – Adds the rich creaminess to the sauce.
- Lemon juice – Fresh is best here. The lemon juice balances the heavy cream and adds a citrusy tang to the sauce.
- Capers – Be sure to drain and rinse before using. If you don’t like capers, you can simply leave them out.
- Lemon – Lemon slices or wedges are a great garnish for serving.
Tips for Success
- Use thin pieces of chicken. It’s important that the chicken cutlets are not more than 1/4-inch thick. If they are thicker, they will need longer to cook. If they’re still on the thicker side after you butterfly the chicken breasts, you can use a meat mallet to pound them thicker.
- Can I use other cuts of chicken? You could use cutlets instead of chicken breasts and skip the butterflying step. Chicken thighs could also be used, though you’d need to add a few minutes to the cook time.
- Don’t overcook. Since the chicken is so thin, it will cook quickly. Overcooking can lead to dry, tough chicken instead of the tender, juicy chicken you want.
- How do I know when the chicken is done? The easiest way to confirm that the chicken is done is to use a thermometer. The internal temperature should be 165F. The juices of the chicken should also run clear.
Side Dish Suggestions
I love to serve this chicken dish with a side of oven roasted asparagus or roasted broccoli. It makes an easy light dinner and the flavors of a roasted green veggie pair well with the chicken. You can also serve over pasta or mashed potatoes to round out the meal and soak up all of the sauce.
How To Store & Reheat Leftovers
- Fridge. Store leftovers in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this dish as the cream sauce separates and becomes grainy once thawed.
- Reheat. You can simply reheat gently in the microwave until warmed through. You may want to add a splash of broth to thin out the sauce as it tends to thicken in the fridge.
I hope you love this easy delicious recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Chicken with Caper Cream Sauce
Ingredients
- 2 large boneless skinless chicken breasts
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
- 1 teaspoon coarse salt
- 1/4 teaspoon onion powder
- 1/3 cup flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons capers, , drained and rinsed
- roasted asparagus, , for serving
- lemon slices, (or wedges), for garnish
Instructions
- Slice 2 large boneless skinless chicken breasts horizontally, butterflying them open. After that, if the pieces are still bigger than 1/4-inch thickness, put them between 2 pieces of plastic wrap and pound them with a meat mallet.
- Mix together 1 teaspoon EACH dried dill, garlic powder, lemon pepper, and coarse salt, and 1/4 teaspoon onion powder. Sprinkle the seasoning on both sides of the chicken cutlets, then dredge in 1/3 cup flour, shaking off any excess.
- Warm 2 tablespoons olive oil in a nonstick pan over medium-high heat. Add 1 tablespoon butter and once melted, add in the chicken breasts. Sauté for about 3-4 minutes per side until golden, cooked through (internal temperature of 165F), and juices run clear. Transfer breasts to a platter.
- Deglaze pan with a 1/4 cup dry white wine and cook until liquid is nearly evaporated. Add 1 cup heavy cream and 1 tablespoon lemon juice whisking continuously until reduced to sauce consistency, about 3 minutes.
- Remove from heat and stir in 2 tablespoons capers. Pour sauce over chicken, serve with roasted asparagus and enjoy!
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Chicken with Caper Cream Sauce
This chicken in caper cream sauce comes together in just 25 minutes. Here’s how to make it! You can find the printable version of the complete instructions in the recipe card above.
- Prep the chicken. Slice the chicken breasts horizontally. If they are still thicker than 1/4 inch, place them between 2 pieces of plastic wrap and pound them with a meat mallet.
- Season the chicken. Combine the seasonings then season both sides of the chicken. Dredge the chicken in flour, shaking off any excess.
- Cook the chicken. Warm the olive oil over medium-high heat. Melt the butter then add the chicken breasts. Cook for 3-4 minutes per side, until golden brown.
- Make the sauce. Deglaze the pan with the white wine. Cook until the liquid has almost evaporated then add the heavy cream and lemon juice, whisking until it reaches a sauce consistency. This usually takes about 3 minutes.
- Serve. Remove the sauce from the heat and stir in the capers. Pour over the chicken and enjoy.
So simple yet elegant and amazing flavor! Everyone in my family absolutely loved it! Worthy of my recipe binder which contains all my favorite recipes. Thank you!
Delish! Very easy to make.
I made this for my family tonight and we all loved it! It was so quick and easy and delicious. Thank you for sharing.