Chicken Breasts In Caper Cream Sauce is a luxurious yet easy-to-make dish that brings together tender, pan-seared chicken breasts with a velvety, tangy cream sauce. The briny capers provide a delicious contrast to the richness of the cream, while fresh herbs add brightness and depth to every bite. Perfect for a special dinner or a weeknight meal that feels indulgent, this dish pairs beautifully with simple sides like mashed potatoes or roasted vegetables.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 tbsp capers, drained
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- Fresh parsley or dill, chopped (optional, for garnish)
Instructions:
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and bring to a simmer.
- Stir in the heavy cream, capers, Dijon mustard, and lemon juice. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens.
- Return the chicken breasts to the skillet, spoon the sauce over them, and let cook for another 2-3 minutes to absorb the flavors.
- Garnish with fresh parsley or dill, if desired, and serve hot. Enjoy!
