Best 7 Chicken Breasts In Caper Cream Sauce Recipes

Indulge in a symphony of flavors with our delectable Chicken Breasts in Caper Cream Sauce. This classic dish combines tender chicken breasts with a rich and creamy sauce, accented by the piquant tang of capers. Pan-seared to perfection, the chicken retains its succulent juices, while the sauce, infused with white wine, chicken broth, and a touch of Dijon mustard, creates a harmonious balance of flavors. Served over a bed of fluffy mashed potatoes or rice, this dish is a comforting and satisfying meal that will tantalize your taste buds.

In addition to the main recipe, this article offers a collection of variations to suit your culinary preferences. For those who prefer a bolder flavor profile, the Spicy Caper Cream Sauce adds a kick of heat with the inclusion of cayenne pepper and red pepper flakes. If you're looking for a lighter option, the Lightened Caper Cream Sauce uses low-fat milk and Greek yogurt to create a creamy sauce without compromising on taste. For a vegetarian twist, the Mushroom Caper Cream Sauce swaps out the chicken for earthy mushrooms, while the Sun-Dried Tomato Caper Cream Sauce adds a burst of Mediterranean flavors with sun-dried tomatoes and basil.

No matter your dietary preferences, this versatile dish has a variation that will cater to your palate. Whether you're a fan of classic comfort food or enjoy experimenting with new flavors, our Chicken Breasts in Caper Cream Sauce is sure to become a staple in your culinary repertoire.

Let's cook with our recipes!

CHICKEN BREASTS IN DILL-CAPER CREAM SAUCE

Chicken Breasts in Dill-Caper Cream Sauce image

I used another recipe for inspiration and came up with this recipe that is my own creation. The sauteed chicken breasts are topped with a rich and flavorful dill caper cream sauce. This sauce would also be wonderful over whitefish fillets. If you use dried herbs, reduce the quantity to 1/3, as dried herbs are more potent.

Provided by judy2304

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

4 boneless chicken breast halves, pounded very thin
¼ cup all-purpose flour
salt and ground black pepper to taste
3 tablespoons butter
3 cloves garlic, minced
½ cup white wine
1 cup heavy whipping cream
2 ½ tablespoons lemon juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 teaspoons dried dill weed
1 ½ teaspoons chopped fresh thyme
4 tablespoons capers, drained

Steps:

Dredge chicken breasts in flour and season with salt and pepper
Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, cover in aluminum foil, and keep warm.
Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes. Stir capers into sauce and heat for 1 to 2 minutes more.
Plate chicken breasts and spoon sauce on top.

Nutrition Facts : Calories 543 calories, Carbohydrate 17.7 g, Cholesterol 169 mg, Fat 40.9 g, Fiber 1 g, Protein 21.6 g, SaturatedFat 21.9 g, Sodium 590.4 mg, Sugar 0.7 g

CHICKEN BREASTS IN CAPER CREAM SAUCE

Chicken Breasts in Caper Cream Sauce image

Make and share this Chicken Breasts in Caper Cream Sauce recipe from Food.com.

Provided by MsPia

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless chicken breasts
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed

Steps:

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

Nutrition Facts : Calories 432.6, Fat 33.1, SaturatedFat 16.2, Cholesterol 156.5, Sodium 888.5, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 31.2

GRILLED CHICKEN WITH CREAMY CAPER SAUCE

Grilled Chicken with Creamy Caper Sauce image

Provided by Sandra Lee

Time 27m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 chicken boneless skinless chicken breasts "Thin- Sliced"
2 teaspoons lemon pepper seasoning
3 tablespoons olive oil
1 shallot, diced
1 tablespoon chopped garlic
2 tablespoons capers
1 cup white wine or chicken stock
1 tablespoon Dijon mustard
2 tablespoons freshly chopped parsley leaves
2 tablespoons sour cream

Steps:

Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
Arrange the chicken on a platter and dollop with the creamy sauce.

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Chicken Breasts With Tomatoes and Capers image

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.

Provided by Pierre Franey

Categories dinner, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breasts (about 2 1/4 pounds)
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup chopped fresh parsley leaves

Steps:

Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN WITH GARLIC-CAPER SAUCE

Chicken with Garlic-Caper Sauce image

Treat your taste buds to this easy-to-make classic-bursting with Mediterranean goodness. It's satisfying served with the versatile sauce. But it won't weigh you down. -Marilee Anker, Chatsworth, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 tablespoon olive oil
5 garlic cloves, minced
1/2 cup heavy whipping cream
1/3 cup white wine
1/4 cup chopped oil-packed sun-dried tomatoes
2 tablespoons capers, drained
Hot cooked bow tie pasta

Steps:

Flatten chicken slightly; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or until juices run clear. Add garlic; cook 1 minute longer., Stir in the cream, wine, tomatoes and capers; cook until sauce is slightly thickened. Serve with pasta.

Nutrition Facts : Calories 351 calories, Fat 19g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 535mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 36g protein.

CHICKEN WITH LEMON-CAPER SAUCE

Chicken with Lemon-Caper Sauce image

Lemon lovers will savor the citrus sauce that enhances this moist chicken. The hint of garlic adds to this entree's appeal. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

3 garlic cloves, minced
1 tablespoon canola oil
4 boneless skinless chicken breast halves (5 ounces each)
Dash salt and pepper
1 cup cold water, divided
1/4 cup reduced-sodium chicken broth
1 tablespoon butter-flavored sprinkles
1 tablespoon lemon juice
1 reduced-sodium chicken bouillon cube
1 tablespoon cornstarch
3 tablespoons capers, drained
1 teaspoon olive oil

Steps:

In a large skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add the chicken; sprinkle with salt and pepper. Cook for 5-7 minutes on each side or until a thermometer reads 17-°. Remove and keep warm. , In a small bowl, combine 3/4 cup water, broth, butter-flavored sprinkles, lemon juice and bouillon; add to skillet. , Combine cornstarch and remaining water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in capers and olive oil. Return chicken to pan; turn to coat. Serve chicken with sauce.

Nutrition Facts : Calories 213 calories, Fat 8g fat (1g saturated fat), Cholesterol 79mg cholesterol, Sodium 598mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN BREASTS IN CAPER CREAM SAUCE

Chicken Breasts in Caper Cream Sauce image

This is an adaptation of recipe #210788 (actually adapted from the original version posted at allrecipes.com).

Provided by DrGaellon

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 boneless skinless chicken breast halves
kosher salt
fresh ground black pepper
1/2 cup all-purpose flour
2 tablespoons butter
2 garlic cloves, minced
1/4 cup white wine
1 tablespoon minced fresh dill
1/2 lemon, zest of
1 lemon, juice of
1/2 cup light cream or 1/2 cup fat-free half-and-half
2 tablespoons capers, drained

Steps:

Pound chicken breasts between layers of heavy plastic wrap until even thickness, about 1/2" thick.
Stir salt and pepper into flour. Dip both sides of chicken into flour, shaking off excess. (Discard any remaining flour.).
Melt butter in a large skillet over medium-high heat. When foaming subsides, reduce to medium and add chicken. Cook until browned on both sides, 4-6 minutes per side. Transfer to plate and cover loosely with foil.
Add garlic to butter and saute until fragrant, about 1 minute.
Add wine and scrape up any browned bits from bottom of pan. Simmer 3-4 minutes. Add dill, lemon zest, lemon juice, cream and capers. Simmer until slightly thickened. Adjust salt and pepper in sauce if needed. Spoon over chicken and serve with rice or couscous.

Nutrition Facts : Calories 503, Fat 26.6, SaturatedFat 15.3, Cholesterol 145.7, Sodium 520.2, Carbohydrate 29.9, Fiber 1.3, Sugar 1.1, Protein 30.5

Tips:

Use a meat mallet to pound the chicken breasts to an even thickness. This will help them cook evenly.
Season the chicken breasts with salt and pepper before cooking. This will help to enhance their flavor.
Cook the chicken breasts over medium heat. This will help to prevent them from drying out.
Once the chicken breasts are cooked through, remove them from the pan and set them aside. Keep them warm.
Make the caper cream sauce while the chicken breasts are cooking. This will help to ensure that the sauce is hot and ready to serve when the chicken is.
To make the caper cream sauce, simply melt some butter in a pan, add some shallots or onion, garlic, capers, white wine, and heavy cream. Simmer the sauce until it has thickened.
Once the sauce has thickened, add the chicken breasts back to the pan and heat them through.
Serve the chicken breasts in caper cream sauce with your favorite sides, such as rice, pasta, or vegetables.

Conclusion:

Chicken breasts in caper cream sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken breasts are tender and flavorful, and the caper cream sauce is rich and creamy. This dish is sure to please everyone at the table.