Description
A quick and elegant dish featuring tender chicken breasts in a silky lemon cream sauce with briny capers.
Ingredients
Scale
- 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