This creamy lemon chicken with capers is bright, silky, and easy to make. Tender chicken breasts get a golden sear, then finish in a lemony cream sauce with briny capers. The sauce smells fresh from lemon zest and has a smooth, rich texture that coats each bite. It’s a weeknight winner that feels a bit special for guests.
Try a creamy Boursin cheese appetizer for a matching starter.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 545 kcal
- Protein: 45 g
- Carbohydrates: 4 g
- Fat: 35 g
- Fiber: 0.5 g
- Sugar: 2 g
- Sodium: 800 mg
Why Make This Creamy Lemon Chicken With Capers
This dish balances rich and bright flavors. The heavy cream makes a silky sauce, while lemon juice and zest cut the richness with fresh acidity. Capers add a salty, tangy pop. The chicken stays juicy from a quick sear and short simmer. It’s fast, satisfying, and elegant enough for company. The aroma of lemon and garlic (if you add it) fills the kitchen and makes dinner feel special.
How to Make Creamy Lemon Chicken With Capers
This recipe uses simple steps: sear the chicken, make a quick pan sauce, finish with cream and capers, then return the chicken to coat. You’ll get a glossy sauce and tender chicken in about 30 minutes.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tablespoons capers, drained
- Fresh parsley, chopped (for garnish)
Directions:
Step 1: Preparation
Season the chicken breasts with salt and pepper on both sides. Pat them dry with a paper towel so they brown well. Zest the lemon, then juice it. Drain the capers and set everything near the stove so you can work quickly.
Step 2: Searing the Chicken
Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken. Cook until browned and cooked through, about 6–7 minutes per side depending on thickness. The outside should be golden and the juices run clear. Remove the chicken and set aside on a plate.
Step 3: Making the Sauce
In the same skillet, add the chicken broth, lemon juice, and lemon zest. Bring to a simmer and scrape up any browned bits from the pan with a wooden spoon. Stir in the heavy cream and capers. Let the sauce simmer until slightly thickened, about 3–5 minutes. Taste and adjust salt and pepper as needed.
Step 4: Finishing and Serving
Return the chicken to the skillet and spoon the sauce over each piece. Cook for an additional 2 minutes to heat through and let the flavors meld. Garnish with fresh parsley before serving. The sauce should cling to the chicken in a glossy, creamy layer.
How to Serve Creamy Lemon Chicken With Capers
Serve this chicken over:
- Steamed rice or lemon rice to soak up the sauce.
- Buttered noodles or pasta for a comforting plate.
- Mashed potatoes for a hearty, home-style meal.
- A simple green salad or roasted vegetables to lighten the plate.
Add a wedge of lemon on the side for extra brightness. Fresh parsley adds color and a clean herb note.
How to Store Creamy Lemon Chicken With Capers
- Refrigerator: Store in an airtight container up to 3 days. Reheat gently over low heat on the stove, adding a splash of broth or cream if the sauce thickened too much.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note: cream sauces can change texture after freezing; reheat slowly and stir to recombine.
- Tip: If the sauce separates when reheating, whisk in a tablespoon of cold water or a splash of milk off the heat to bring it back together.
Expert Tips for Perfect Creamy Lemon Chicken With Capers
- Dry the chicken: Patting chicken dry ensures a better golden crust.
- Don’t overcrowd the pan: Cook in one layer so pieces brown, not steam.
- Use low-sodium chicken broth: This helps control the dish’s salt, especially with salty capers.
- Adjust creaminess: For a lighter sauce, swap half the heavy cream for low-fat milk and simmer gently.
- Zest, then juice: Zest adds bright oils; juice adds acidity. Both matter.
- Taste as you go: Lemon and capers can vary in intensity—adjust to your preference.
- Thicken without flour: Reduce the sauce a little on the stove rather than adding flour for a clean, silky finish.
Delicious Variations
- Garlic & Herb: Add 1–2 minced garlic cloves to the skillet when you deglaze. Stir in chopped thyme or basil for extra aroma.
- Mushroom Lemon Chicken: Sauté sliced mushrooms after removing the chicken, then continue with the broth and cream for an earthy twist.
- Light Version: Use half-and-half instead of heavy cream and add a teaspoon of cornstarch mixed with cold water to thicken.
- Piccata-style: Add a splash of white wine to the broth and increase capers to 3 tablespoons for a sharper piccata feel.
- Mediterranean: Stir in a handful of halved cherry tomatoes and olives at the end for color and briny depth.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are more forgiving and stay juicy. Reduce cooking time slightly and check internal temperature (165°F/74°C).
Q: How can I make the sauce less rich?
A: Replace half the heavy cream with low-fat milk or half-and-half. Simmer gently and, if needed, thicken with a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water).
Q: My sauce separated when reheating. How do I fix it?
A: Reheat slowly over low heat and whisk constantly. Add a splash of cold water, milk, or cream while whisking to help the sauce come back together.
Q: Are capers necessary?
A: Capers add a bright, tangy pop that balances the cream. You can skip them or replace with chopped green olives for a different briny note.
Q: Can I prepare this ahead of time?
A: You can cook the chicken and sauce separately, then refrigerate for up to 2 days. Reheat the sauce gently and warm the chicken in the sauce before serving. Avoid long refrigeration with cream sauces to keep texture best.
Q: What side dishes pair best with this chicken?
A: Simple sides work best: steamed asparagus, garlic green beans, buttered noodles, mashed potatoes, or a crisp salad. The sauce pairs well with neutral starches that soak it up.
Q: How do I know when the chicken is done?
A: Use an instant-read thermometer. The thickest part should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest piece—juices should run clear.
Conclusion
This creamy lemon chicken with capers is quick, flavorful, and comforting. The bright lemon and briny capers cut through the rich cream for a balanced sauce that smells fantastic and tastes even better. It’s perfect for a weeknight dinner or a casual dinner party. For a related take on creamy lemon chicken with a slightly different twist, check out this recipe: Creamy Lemon Chicken Piccata – Creme De La Crumb. Give it a try—you’ll love how simple ingredients become a special meal.
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Creamy Lemon Chicken with Capers
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and elegant dish featuring tender chicken breasts in a silky lemon cream sauce with briny capers.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tablespoons capers, drained
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper on both sides. Pat them dry with a paper towel.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 6–7 minutes per side. Remove and set aside.
- In the same skillet, add chicken broth, lemon juice, and lemon zest. Bring to a simmer, scraping any browned bits from the pan. Stir in heavy cream and capers, and let simmer until slightly thickened, about 3–5 minutes.
- Return the chicken to the skillet, spoon the sauce over each piece, and cook for an additional 2 minutes. Garnish with fresh parsley before serving.
Notes
Serve over rice, pasta, or with a green salad. Adjust richness of the sauce by substituting heavy cream with half-and-half if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 545
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 45g
- Cholesterol: 120mg
