Chicken Breasts in Caper Cream Sauce
A creamy, savoury chicken dish enhanced with capers for a perfect balance of richness and tang, ready in under an hour.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 2 tbsp capers, drained
- ½ cup Parmesan cheese, grated
- 1 tsp lemon juice
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a skillet and sear chicken until golden brown, 5–6 minutes per side. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Pour in chicken broth and let it reduce slightly.
- Add heavy cream, Parmesan, lemon juice, and capers. Stir until smooth.
- Return chicken to skillet, simmer in sauce for 8–10 minutes until cooked through.
- Garnish with fresh parsley before serving.
Notes
- Use freshly grated Parmesan for best flavour.
- Do not boil the sauce; simmer gently for creaminess.
- Capers add saltiness, so season carefully.
- Chicken thighs can be substituted for breasts.
- Sauce thickens more as it cools.