Chicken Breasts in Caper Cream Sauce

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Chicken Breasts in Caper Cream Sauce

Prep 5 m

Cook 15 m

Ready In 20 m

4 Servings

313 Calories


"My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'"

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  1. 4 boneless, skinless chicken breast halves

  2. 1 teaspoon lemon pepper

  3. 1 teaspoon salt

  4. 1 teaspoon dried dill weed

  5. 1 teaspoon garlic powder

  6. 3 tablespoons butter

  7. 1/2 cup whipping cream

  8. 2 tablespoons capers, drained and rinsed


  1. Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.

  2. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.

  3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

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